The place of origin is eastern India. It is said that about 250 varieties have been cultivated in Japan since the Nara period and have been cultivated throughout Japan. One of the local varieties, Mitoyo eggplant is about three times as large as ordinary eggplant, and is characterized by its soft skin. It is said that the farmers of Mitoyo who went to the Korean Peninsula in the early Showa period found delicious eggplants and brought back these seeds. Because it takes more time from flowering to harvest than common eggplant, it is a rare vegetable with low yield.
- Seasonal season
- Time to go around Peak season (seasonal season)
1 2 3 4 5 6 7 8 9 10 11 12
- Main production area
- Mitoyo City, Kannonji City, Takamatsu City
To baked whole unglazed. Divide into 2 to 3 equal portions, cover with potato starch and saute. Simmer over time. The dish of the prefecture's favorite Miho eggplant is different for each person. The texture that condenses the flavor and melts is guaranteed to be enjoyed in any way of eating. It is also recommended to make the summer specialty "Nasushi Somen", a stewed eggplant and somen.