Senshu Kinukawa Mizu Eggplant
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.