Japanese eggplants are long and slender with an oblong shape. Its glossy skin has a purple-black hue and is thin enough that it does not require peeling prior to use. Japanese eggplants are known to maintain their skin color even when cooked, a quality which makes them unique among many other eggplant varieties. Their interior cream colored flesh is spongy and nearly seedless. Japanese eggplant's flavor is mild and because it is nearly seedless it doesn't possess that bitter quality found in many Western and Thai varieties.
Note: We do our best to ship quality produce to Alaska and Hawaii, but due to unknown conditions at the barge lines, we cannot guarantee the quality on arrival.
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