Risshū (August 8–22) is considered the beginning of autumn in the traditional 24 solar terms. Around this time, eggplant—a classic summer vegetable—is at its peak. A local dish from Ishikawa Prefecture using eggplant, called Nasu no orandani, is commonly served during the harvest season.
The name Orandani is said to originate from a Western cooking method introduced through Nagasaki Prefecture. This simple dish involves trimming whole eggplants and simmering them in a broth made from dashi, soy sauce, and sugar.

In Ishikawa Prefecture, it is a popular summer delicacy, along with Nasu somen—a dish made with stewed eggplant and somen noodles. "Nasu no olandani" is perfect for this time of year in Japan and can also be served cold. Eggplant that has been thoroughly infused with the umami of dashi is incredibly delicious.