Japanese eggplant

Japanese Eggplant (Solanum melongena) is a variety of eggplant native to Japan. It is also known as Nasu in Japanese and is a significant part of Japanese cuisine.

Description

Japanese eggplants are typically long and slender, with a deep purple color. They are known for their tender flesh and sweet flavor, which is less bitter than other eggplant varieties. The skin of the Japanese eggplant is thin and edible, making it a versatile ingredient in many dishes.

Cultivation

Japanese eggplants are warm-season plants that thrive in temperatures between 70 and 85 degrees Fahrenheit. They are typically grown in full sun and require well-drained soil. The plants are usually started indoors and transplanted outside after the last frost. Japanese eggplants are harvested when they are still young and tender, typically when they are about 10 to 12 inches long.

Culinary Uses

In Japanese cuisine, these eggplants are used in a variety of dishes. They can be grilled, roasted, stir-fried, or used in soups and stews. One popular dish is Nasu Dengaku, a traditional Japanese dish where the eggplant is grilled and topped with a sweet miso glaze. Japanese eggplants are also commonly used in Tempura, a dish where they are battered and deep-fried.

Nutritional Value

Japanese eggplants are low in calories and high in fiber. They are also a good source of vitamins B1 and B6 and potassium. In addition, they contain phytonutrients such as nasunin and chlorogenic acid, which have antioxidant properties.

See Also

• Eggplant
• Japanese cuisine
• Nasu Dengaku
• Tempura

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