A small eggplant bears fruits in the planter which is placed in the block wall in the one side of the road that leads to the library of the vicinity. A glossy purple-blue skin projects the sky in summer and is cool. It is said that power to cool the body from the inside will stay in not only externals but also a lot of summer vegetables.
There are local specialties of summer in throughout the varied country and in summer.
"Dashi" of Yamagata is one of them. A cucumber, an eggplant, a mioga, a macrophyll, and seaweed are finely chopped, and mixed. And put them on the rice and the bean curd with the soy sauce etc.
It is a handy side dish at the farming season and the taste seems to be originally different in each home. Mr. Kokubu Ichitaro of the Yamagata Prefecture, a juvenile literature person, wrote that I remembered the cooking sound "ton ton" when the grandmother and mother was cutting, and that the umbilical cord was connected with the hometown when I ate "Dashi".
I bought the ready-made in "Delicious Yamagata plaza" of Ginza and sprinkled it to the rice of the supper though I thought I would make it for myself. It smells by a bite about summer though it is rather strong taste a little. Moreover, the appetite increases. The stomach was also chilly.
〈They nod to each other in the water pail, Melon and eggplant.〉---Buson.
The mutual understanding by the first association is called a phrase compared to the vegetable that plays. The spectacle that the cool overflows in a hot day of summer floats on eyes. Will it be well water? Green and purple which are floating and exchange greetings in the cold water are vivid.
It might be a sensibility that feels cool for even one vegetable in this summer when power saving is requested to us. It is a technique which Japanese had universally until several generations ago. Screen door, fountain, and watering. Cool lurks respectively in the Japanese words if looking for.
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