Eggplant, Senshu Kinukawa Mizu

Also known as silk skin, this eggplant was specially bred to eat raw! In Japan, the sweet and buttery soft flesh is commonly made into eggplant sashimi. This gourmet Japanese eggplant is mild and sweet, with no bitterness, and a deep purple, nearly black, skin and ivory flesh. The variety can be traced all the way back to the Muromachi period (1336-1573). Perfect for vegan cooking or any dish calling for a silky, delicious eggplant. 

  • Full Sun
  • Sprouts in 10-15 Days
  • Seed Depth: 1/4"
  • Ideal Temperature: 75-95 F
  • Plant Spacing: 18" 
  • Frost Hardy: No
  • Solanum melongena

Growing Tips: Start indoors in bright light 8-12 weeks before last frost date. Heat mat helps to warm soil and speed germination. Setting out larger transplants helps to fight pest pressure.

Availability: In stock
Minimum Seed Count: 15
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