Japanese Eggplant
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Japanese eggplant
Like other Asian eggplants, Japanese eggplants have thin skins, and a sweet, delicate flavor.
Substitutes: Chinese eggplant (This is similar, but it's quite as bitter as the Japanese eggplant.) OR small Italian eggplant ...
Japanese eggplant - It is long (6 to 8″), slender and lavender in color.
Chinese eggplant - Follows the slender proportions of the Japanese variety.
Japanese eggplants are a variety of the tender, sweet vegetable-fruit distinguished by their long, slender shape, fine flesh, and relative absence of seeds.
nasu.. Japanese eggplant.
natto.. sticky fermented soybeans.
nigiri-zushi.. raw fish over small molded pieces of vinegared rice.
2 japanese eggplants (peeled and cubed)
29 ozs diced tomatoes (salt-added)
16 ozs spinach (frozen chopped, thawed) ...
(2) Japanese eggplants (nasu), unpeeled, pierced with a knife, and cut into segments about one inch long
(3) Japanese cucumbers (kyuri), pierced with a knifeand cut into segments about an inch long ...
Also called baby or Japanese eggplants. They are used in Indian curries and vegetarian cooking, where they readily absorb the flavors. The common eggplant used in Western cooking can be substituted.
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The term 'Asian eggplant' is used to refer to a large number of aubergines, or eggplants, which also go by the alternate names of Chinese, Thai, or Japanese eggplant.
batter into the oil, if the drop quickly floats to the surface, the oil is hot enough. If it takes its time in floating, let the oil heat longer. Cut food for frying into bite sized pieces. Below are some photos showing how to cut Japanese eggplant ...
 See also: Eggplant, Flavor, Chine, Fruit, Cooking
  
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