Nasu Eggplant from Suzuki Farm is the classic Japanese eggplant, soft and melty with glossy black to dark purple skin, sold 3 pieces plus 2 extra (approx 0.7 lb). Mild and oil-loving, it turns silky and smooth when cooked.
At a glance
Variety: Nasu, the most popular Japanese eggplant
Quantity: 3 pieces plus 2 extra, approx 0.7 lb
Appearance: slender, black to dark purple skin, smaller than Western eggplant
Texture: soft, tender, and melty, absorbing and holding oil beautifully
Season: grown June to September, with one fruit selected per branch
Grower: Suzuki Farm, Japanese specialty produce
Best for
Tempura
Ohitashi, boiled eggplant with dressing
Grilling, frying, and miso dishes
Quick Japanese home cooking
Cooks who want a tender, oil-friendly eggplant
How to use and pairings
Fry, grill, or simmer to bring out its silky texture, or boil and dress for ohitashi. Pairs with miso, soy sauce, dashi, ginger, and sesame oil.
Flavor profile
Mild and gently sweet with a soft, melting flesh that takes on rich, savory flavor when cooked in oil.
About Suzuki Farm
Suzuki Farm grows three kinds of eggplant, with Nasu the most popular. Founder Mr. Suzuki says eggplant is one of the most challenging crops, and growing it well is the mark of a good farmer.
