Eggplant Day (Nasubi Kinenbi)

What Is Eggplant Day?

Every year on April 17, Japan celebrates "Eggplant Day" (Nasubi Kinenbi). The date was chosen as a play on words: "yo (4) na (1) su (7)" sounds like "good eggplant," and the day was established by the Council of Major Winter-Spring Eggplant Producing Prefectures (a group representing Kochi, Okayama, Saga, Tokushima, Fukuoka, Kumamoto, and other key growing regions). April is also peak shipping season for winter-spring eggplants. On top of that, April 17 is the anniversary of the death of Tokugawa Ieyasu, who was famously fond of eggplant, so the day celebrates both the deliciousness and the health benefits of this humble vegetable.

Tokugawa Ieyasu and the Historical Link to Eggplant

Eggplant has long been treasured both as a lucky food and as a luxury that delighted the palates of powerful rulers.

• Ieyasu and "Orido Eggplant": Tokugawa Ieyasu was genuinely fond of "Orido eggplant," a variety grown in what is now the Shimizu ward of Shizuoka City. Because the very first eggplants of the season were extremely expensive, growers developed early-cultivation techniques specifically to present them as offerings to Ieyasu.
• The origin of "Fuji first, hawk second, eggplant third": This famous saying lists the three luckiest things to see in a New Year's dream. One theory holds that it lists the most prized things from Suruga Province, Ieyasu's home territory — Mt. Fuji, Mt. Ashitaka, and the high price of eggplants — while another says it simply lists Ieyasu's favorite things. Either way, it shows just how closely eggplant was tied to Ieyasu himself.

The Science Behind Eggplant's Color and Texture

Eggplant's distinctive color and texture hide some fascinating botanical facts.

• The antioxidant power of "nasunin": The vivid purple of eggplant skin comes from an anthocyanin pigment called nasunin. Research shows it has strong antioxidant properties, helping to neutralize free radicals and ease eye strain.
• Over 90% water: Eggplant is roughly 93-94% water. Its sponge-like flesh efficiently soaks up oil and dashi broth when cooked — a structural quirk that's the secret behind its deep, savory flavor in so many dishes.

Fun Facts About Eggplant

• "Nasu" vs. "Nasubi": Both words refer to the same vegetable. "Nasu" is a shortened form of "nasubi," which became common as elegant court language during the Heian period. Historically, western Japan tends to say "nasubi" while eastern Japan favors "nasu."
• The truth behind "Don't feed autumn eggplant to your daughter-in-law": This old saying isn't only about ill will — some say it reflects concern, since eggplant has a cooling effect on the body and the saying was meant to protect a daughter-in-law from getting too cold. Others link it to eggplant's few seeds and wishes for fertility, so the proverb actually carries several layered meanings.
• Why it's called "eggplant" in English: Western varieties were once mostly white and round, so they looked just like chicken eggs — which is how the vegetable got its English name.
• Beloved worldwide: From Italian melanzane to Turkish imam bayildi (whose name roughly translates to "the imam fainted" from how delicious it is), eggplant is cherished around the world as a vessel for rich, savory flavor.
• "Nasu" sounds like "to accomplish": Because "nasu" is a homophone for the verb "to achieve" or "to accomplish," eggplant has long been considered a lucky food for business success and academic achievement.

Ideas for Enjoying Eggplant Day

• To mark April 17, cook with seasonal winter-spring eggplant. Beyond the classics like mapo eggplant or grilled eggplant, try slow-cooking it in olive oil like a steak — a method that lets you absorb nasunin's nutrients efficiently along with the oil.
• Inspired by the idea of "nasu" meaning "to accomplish," check in on the goals you set for the new fiscal year. Just as eggplant adapts to any seasoning, try staying flexible to changing circumstances while keeping a firm sense of your own "core."
• Think of yourself as the flesh of an eggplant — soaking up the good influences (the oil and broth) around you and growing into someone with real depth. Since this is a season when you're especially receptive, take the opportunity to actively absorb new knowledge and experiences.
• Remembering that eggplant was a favorite of Ieyasu, treat yourself once in a while to a slightly more elaborate eggplant dish or a regional specialty — recreating, on your own table, the kind of luxury a historical great once enjoyed.

Let the Glossy Purple Shine Inspire You to Gracefully "Accomplish" Anything

April 17 is a day to draw lessons in adaptability and accomplishment from the humble but endlessly versatile eggplant. Its ability to harmonize with any ingredient — bringing out other flavors while becoming more delicious itself — might be exactly the role model for someone building new relationships in a new community right now. You may be heated up and pushed around at times, but on the other side of that lies a melt-in-your-mouth depth of flavor. Trust yourself, and take your time "accomplishing" what you set out to do. Just like the eggplant on today's table, your efforts will bear wonderful fruit at exactly the right moment.