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Japanese Chef Shows Off Steamed Eggplant Dish Using Miso, Grapes Perfect for Hot Weather

For a refreshing summer dish, Yoshihisa Akiyama, executive chef of a Japanese cuisine restaurant, proposes a chilled “dengaku” featuring steamed round eggplant topped with grapes lightly mixed with…

  • Chef Yoshihisa Akiyama creates chilled dengaku dish for summer.
  • Steamed eggplant topped with white miso and Delaware grapes.
  • Dish served with toasted cashew nuts, deep-fried tofu, and yuzukosho pepper.

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