Description
AO DAIMARU - JAPANESE GREEN EGGPLANT - Solanum Melongena
 Texture/Flavor Profile
Ao Daimaru offers a dense and creamy texture, with a mild yet rich flavor profile. It develops a smooth, melt-in-your-mouth consistency when cooked, making it a gourmet choice for any dish.
Availability/Seasonality
This heirloom eggplant is available from late spring through fall, with peak freshness during the summer months. Grown primarily in Saitama Prefecture, Japan, it has been cultivated since the early Meiji period, making it a seasonal treasure.
About
Ao Daimaru (Solanum melongena) is a traditional Japanese green eggplant renowned for its unique apple-green color and globe-shaped appearance with a flat bottom. Typically harvested when the size of a baseball, this variety has been cherished in Japanese cuisine for generations. The rich, dense flesh offers a mild, delicate flavor, and its creamy texture is perfect for various culinary applications. As an heirloom variety, Ao Daimaru represents the rich history of Japanese agriculture and is considered a symbol of Kyoto's vegetable heritage.
Preparation
This versatile eggplant can be grilled, sautéed, stir-fried, baked, or roasted to bring out its natural flavors. It’s delicious in tempura, soups, curries, or stews, and works wonderfully when sliced and layered into dishes like eggplant parmesan. The eggplant’s creamy consistency pairs beautifully with soy sauce, sesame oil, or miso, making it an ideal addition to both traditional and modern Japanese dishes.
Nutritional Value
Ao Daimaru is low in calories and fat, making it a healthy choice. It's rich in fiber, vitamins C and B, potassium, iron, and calcium. It also contains antioxidants and is believed in Japanese natural medicine to have cooling and diuretic effects.
Selection and Storage
Choose eggplants with shiny, unblemished skin and a firm feel. Store unwashed in a cool, dry place for up to 3 days, or refrigerate to prolong freshness. Always cook before consuming to enjoy its full, rich flavor and texture.
Summary
The Ao Daimaru Japanese Green Eggplant is a culinary gem with a mild, delicate flavor and creamy texture, perfect for a wide range of dishes. Its long history and rich cultural heritage make it a gourmet addition to any chef's repertoire, offering versatility and flavor that elevates every meal.Â
 Texture/Flavor Profile
Ao Daimaru offers a dense and creamy texture, with a mild yet rich flavor profile. It develops a smooth, melt-in-your-mouth consistency when cooked, making it a gourmet choice for any dish.
Availability/Seasonality
This heirloom eggplant is available from late spring through fall, with peak freshness during the summer months. Grown primarily in Saitama Prefecture, Japan, it has been cultivated since the early Meiji period, making it a seasonal treasure.
About
Ao Daimaru (Solanum melongena) is a traditional Japanese green eggplant renowned for its unique apple-green color and globe-shaped appearance with a flat bottom. Typically harvested when the size of a baseball, this variety has been cherished in Japanese cuisine for generations. The rich, dense flesh offers a mild, delicate flavor, and its creamy texture is perfect for various culinary applications. As an heirloom variety, Ao Daimaru represents the rich history of Japanese agriculture and is considered a symbol of Kyoto's vegetable heritage.
Preparation
This versatile eggplant can be grilled, sautéed, stir-fried, baked, or roasted to bring out its natural flavors. It’s delicious in tempura, soups, curries, or stews, and works wonderfully when sliced and layered into dishes like eggplant parmesan. The eggplant’s creamy consistency pairs beautifully with soy sauce, sesame oil, or miso, making it an ideal addition to both traditional and modern Japanese dishes.
Nutritional Value
Ao Daimaru is low in calories and fat, making it a healthy choice. It's rich in fiber, vitamins C and B, potassium, iron, and calcium. It also contains antioxidants and is believed in Japanese natural medicine to have cooling and diuretic effects.
Selection and Storage
Choose eggplants with shiny, unblemished skin and a firm feel. Store unwashed in a cool, dry place for up to 3 days, or refrigerate to prolong freshness. Always cook before consuming to enjoy its full, rich flavor and texture.
Summary
The Ao Daimaru Japanese Green Eggplant is a culinary gem with a mild, delicate flavor and creamy texture, perfect for a wide range of dishes. Its long history and rich cultural heritage make it a gourmet addition to any chef's repertoire, offering versatility and flavor that elevates every meal.Â