The Japanese words are read heso-magari (literally: a belly-button that is crooked or out-of-line), an expression used for a perverse or contrary person (crank, screwball, uncooperative, etc). I've illustrated this expression before with various twisted vegetables, and this is the eggplant version. From my Funny Words series.
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What a beautiful design!
ReplyDeleteThere is a real model for this etegami, Margie. Etegami artists often purposely choose the oddly-shaped vegetables and fruits because they are more interesting to draw.
DeleteA-ha-ha! I love it! Thanks for the lesson! (I actually love Eggplant - both the vegetable and the colour!)
ReplyDeleteHugs,
♥ Robin ♥
This is delightful. It made me laugh.
ReplyDeleteHi, Debbie,
ReplyDeleteI did not know it!! It originally comes from an "egg plant"! Thank u. I'm a life long Japanese learner.
Cheers, Sadami
Sadami, the expression "heso-magari" does NOT originally come from an eggplant. This is just one of the ways that I illustrated it. It's a visual pun.
DeleteI LOVE EGGPLANT! Sauteed eggplant with tomatoes, garlic and onions. My favorite. Harvested an eggplant from my son's garden this week. Sorru I have not been over. So busy with projects. If I blog, it is just to think of something different from rule modules. :) Have a great week!
ReplyDeleteGreat recipe for EGGPLANT SALAD:
ReplyDeleteBarbecue the eggplants until the skin is burned and starts to peel off (better use a grill which is more like a hot plate and not wire made, for fumes of charcoal are toxic). Then wash off all the charred skin away and let the pulp drip off all excess water in a sieve. The pulp should be soft and cooked up at this point, so be sure you barbecue the eggplants thoroughly on all sides even if that carbonizes the skin.
Take the pulp and mash it up using a wooden spoon or spatula on a wooden chopping board. No metal should touch this salad!
Put the pulp in a bole, ad salt, then sunflower oil (preferably cold pressed) as much as you like, for the pulp will take in any amount just like mayo. At some point, throw in finely chopped onions to your liking. Stir well. You may serve with tomato slices on top as ornaments.
It's like nothing you ever tasted before!
Tiberius
Tiberius,
DeleteThank you for the recipe! I love eggplant too, and cook it in many different cultural styles. I will try it this way next time.