In Kagoshima, pale green-white eggplants known as Satsuma white eggplants have been widely cultivated since before World War II. They are resistant to disease, relatively easy to grow, and prized for their excellent flavor.
These eggplants contain little bitterness and have slightly firm skin surrounding soft flesh. They are particularly well suited to grilling. When cooked as grilled eggplant, the flesh becomes exceptionally tender and almost melts in the mouth. Their seeds also take longer to mature, which contributes to their pleasant texture and makes them easy to eat.
Besides grilled eggplant, they are commonly used in fried and stir-fried dishes, as well as pickles.
Satsuma white eggplants come in two main shapes: round and long.
The round type includes the original round variety as well as an elongated, pouch-shaped variety resembling American eggplant.
The long type grows to approximately 20 centimeters in length and looks somewhat like a cucumber. However, it has a less pronounced thickening around the stem end and a less pointed tip than a cucumber.
The best season for Kagoshima white eggplants is July, August, and September. During these summer months, enjoy their delicate flavor and wonderfully soft texture in a variety of local dishes.