Native to the tropics of eastern India, eggplants came to China in the 4th century and to Japan in the Nara period. Black eggplants have developed uniquely in Japan. This rather medium-long eggplant developed in the Soka region of Saitama prefecture, favored by the Tokyo market and became a parent of many subsequent F1 hybrids, including the Senryo No. 2. Can be pickled, grilled, simmered, used in soups, and Dengaku. These prolific plants have a sweet succulent taste and have the best texture/flavor out of all our trials for black/purple eggplants.