Snow White Eggplant 越後の白ナス

Description: Echigo White Eggplant (越後の白ナス) is a traditional heirloom vegetable from Niigata Prefecture and refers to "Echigo” the old province. It is also known as Niigata Shiro Nasu or as some have called it "Snow White Eggplant" in reference to its glossy pure white skin as its original color and not before it changes, so it is interesting that it is different from various purple and green colored eggplant. It is also called the "lady in a white dress" because of its beautiful appearance. The shape is slightly elongated, bulbous, and looks thick. It is seen as a mythical and desired smooth eggplant, because of how it holds a lot of water that makes it good for sauces and slow cooking. It is distinguished by its creamy, soft interior, mellow flavor.

Snow White Skin:  In the area of Nishikan ward in Niigata City is where it is found with its roots being bound to the towns like Maki that were absorbed into the ward. The whiteness of the eggplant carries symbolism in Japanese culture and is associated with purity and the beauty of restraint. In local Nishikan festivals, small displays sometimes highlight heirloom vegetables like this one, showcasing how food and culture intertwine in everyday life. Though it’s not widely known outside the region, within Niigata the Echigo White Eggplant has a quiet cult following among gourmets and vegetable lovers, but it is difficult to get people interested due to the lack of availability. It has been known to be hard to grow, but farmers who do grow it traditionally harvest it in summer through early autumn it shows that summer season has arrived. 

Culinary: It goes well with mixed ingredients that have a sort of creaminess to them due to the high-quality smoothness that is mushy. It is described as melt in your mouth. This characteristic is compared to the idea of foie gras with those online who get ahold of it experimenting with creams, cheeses, and chicken liver to make delicious grilled dishes that give the cooked eggplant a bit more form. It is highly sought after by chefs who prize its subtle flavor with higher sugar content, visual impact, hard skin, and juiciness. It is not usually recommended to eat raw or pickled as it is difficult to work with due to the hard skin that does not let moisture escape.