Red Eggplant
Estimated Inventory, lb : 0
Description/Taste
Red eggplants are known for their thicker nature and pointed, angular shape. The eggplants average 25 to 30 centimeters in length and often weigh more than 300 grams. The fruits can be straight to slightly curved, featuring a cylindrical center with tapered ends. The skin is smooth, taut, and glossy, showcasing red, violet, maroon, dark purple, and almost black hues. The skin is soft, springy, and elastic to the touch, and one end of the eggplant is enveloped in a green-purple calyx. Underneath the surface, the flesh is dense, crisp, and light with a pale green to ivory coloring. The flesh also encases a few tiny seeds, notably fewer than other commercial eggplant varieties. When cooked, the flesh softens and develops a tender, succulent, and almost melting consistency. Red eggplants are edible once cooked and have a mild, sweet, and delicate taste with subtly bitter nuances. The bitterness is much lower than that of other eggplant types and is thought to help create a well-rounded, balanced flavor.
Seasons/Availability
Red eggplants are available in Japan from February to June and September to November.
Current Facts
Red eggplants, botanically classified as Solanum melongena, are a specialty variety grown in Japan, belonging to the Solanaceae, or nightshade family. The cultivar was developed as a signature product of the Kumamoto Prefecture and is known by several names, including Kumamoto Akanasu, Kumamoto Naganasu, Higo Nasu, Kumamoto Red eggplants, and Higo Murasaki. Red eggplants are an improved variety created over time to have thinner skin, a distinct coloring, fewer seeds, and a less bitter taste. The variety is positioned as a seasonal delicacy in Japan and is a premium eggplant utilized in a wide array of cooked culinary preparations. Red eggplants are not produced in large quantities and are sometimes challenging to find in retailers outside the Kumamoto Prefecture.
Nutritional Value
Red eggplants have not been studied for their nutritional properties. Eggplants, in general, are a source of minerals like calcium, magnesium, iron, manganese, and potassium. These minerals help the body support bone health, balance fluid levels, control daily nerve functions, and promote oxygen transport through the bloodstream. Eggplants also provide fiber to aid digestion and vitamins B, C, and K to strengthen the immune system, increase energy levels, and contribute to faster wound healing.
Applications
Red eggplants have a sweet, subtly bitter taste suited for cooked preparations. The variety can be cooked and eaten with the skin intact, as the skin is thin and unnoticeable. Some consumers also favor the skin for adding color to the dishes. Red eggplants are famously grilled to develop a smoky flavor. The flesh softens during the cooking process into a melting consistency and is commonly served with soy sauce or other dipping sauces. Red eggplants are also added to soups, stews, and curries or stir-fried as a simple side. When cooked into soups, the flesh absorbs the broth, creating a savory, juicy experience with each bite. Red eggplants are sometimes deep-fried in Japan to retain a brighter coloring. Fried eggplants are eaten with seafood and are occasionally added to dashi. While less common, Red eggplants are used in variations of Italian dishes in Japan. Slices of the flesh are layered with cheese and tomatoes into casseroles and sauces or chopped and stirred into pasta dishes. Red eggplants are also thinly sliced, soaked in water, sprinkled with salt, and eaten as a pickled dish. Red eggplant pairs well with aromatics such as garlic, ginger, green onions, and shallots and flavorings like sesame oil, tamari, soy sauce, and vinegar. Whole, unwashed Red eggplants will keep for one week when wrapped in a towel and stored in a container in the vegetable drawer of the refrigerator. In colder climates, the eggplants can be stored outside the fridge in a dry, dark, and cool location.
Ethnic/Cultural Info
Red eggplants are notably promoted through the “Kumamoto Red” brand, a collection of locally sourced products from the Kumamoto Prefecture. The “Kumamoto Red” brand is a national campaign that helps increase awareness around the agricultural, forestry, and fishery products unique to the prefecture. Kumamoto is nicknamed “The Land of Fire” due to its active volcano, and, going along with the fire theme, the red branding is used for red-colored fruits and fish. Seasonal tasting events are held in metropolitan areas, especially in Tokyo, to promote Kumamoto products, including Red eggplants, watermelons, strawberries, tomatoes, and locally caught fish. Red eggplants are also labeled with Kumamon stickers, which feature the prefecture’s famous mascot. Kumamon debuted in 2011 and is a red-cheeked bear who was declared one of the country’s first traveling mascots. The mascot or yuru kyara has become well-known outside the Kumamoto Prefecture and is used on products to encourage sales.
Geography/History
Red eggplants are native to Japan and were developed in the Kumamoto Prefecture on the southwestern side of Kyushu Island. Sources state that the variety was bred as an improved type from the Sadohara eggplant, a cultivar originally from the Miyazaki Prefecture. Red eggplants are hypothesized to have been grown in the Kumamoto Prefecture since the Taisho Era, between 1912 and 1926. Since its creation, the variety has been extensively planted throughout the prefecture by various farmers, leading to widespread variation in the eggplant's appearance, flavor, and quality. In the early 21st century, Japan’s Agricultural Research Center began assessing the variations within the prefecture and selected the best strain, releasing another improved type called Higomurasaki in 2022. This improved type is the main strain sold under the Red eggplant name in current markets. Today, Red eggplants are cultivated in Kumamoto City, Takamori Town, Mashiki Town, and Mifune Town in the Kumamoto Prefecture. When in season, the variety is sold within the prefecture and at select department stores and specialty retailers across Japan.
Recipe Ideas
Recipes that include Red Eggplant. One
is easiest, three is harder.
Red Eggplant for sale around the world shared on the Specialty Produce App
