What is a Japanese eggplant? – The different types of Japanese eggplant

is a fruit that has captured the imagination and taste buds of many countries.
Japanese eggplants are known for their thin skin and few seeds. This makes
which are the subject of an exceptional call for tenders. While most Japanese aubergines are long and
thin, some are round and ovoid. Keep reading for more Japanese
information on aubergines.

What is a Japanese eggplant?

Eggplants have been cultivated for centuries. There are
of the third century writings that refer to the culture of this
wild fruits. A large part of the breeding was done to remove thorns and astringent
taste of wild shapes. Today’s Japanese eggplant is silky smooth, soft and easy
to use.

The original aubergines were green, round berries with
a slight bitterness in the flesh. Over time, the Japanese varieties of eggplant have
has evolved into fruits that are mainly purple-skinned, long and thin, although it
still green forms and even some varieties of relics

that are white or orange.

Many eggplants in Japan even have a
spotted meat. Most hybrid varieties have skin so deep purple that it looks like
to be black. Eggplants are used in stir-fries, soups and stews, as well as in sauces.

Information about Japanese eggplant

Japanese varieties of eggplant are much leaner than the «balloon».
types usually found in our supermarkets. They still have the same nutrients
and can be used in the same way. The most common types found in the
and the specialty markets are bright, purple fruit. The pulp is creamy and
lightly fluffy, making it ideal for sweet or savoury sauces
and condiments.

Some of the varieties you can grow are:

  • Kurume – So dark it’s almost black
  • Shoya Long – A very long and thin eggplant
  • Mangan – Slightly more chubby than the usual thin Japanese varieties
  • Moneymaker – Thick but oblong purple fruit
  • Konasu – Small rounded black fruit
  • Ao Diamuru – Round Green Eggplant
  • Choryoku – Long, thin, green fruit

Growing a Japanese eggplant

All types of Japanese eggplants need full sunlight, well drained.
the earth and the heat. Start your seeds indoors 6 to 8 weeks before the
the last jelly. Seedlings are good when they have a few pairs of real leaves.
Harden the plants and transplant them to a prepared bed.

Cut the fruit when it’s the right size.
Removing fruit can encourage greater production.

Japanese eggplants absorb traditional flavours such as miso,
soy, sake, vinegar and ginger. They go well with the flavours of mint and basil.
Almost all the meat complements the Japanese eggplant and is used in stir-fries,
cooking and even pickling.

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