ふっくらとした卵型をしたなすで、果肉は緻密、水分も多い。山科を中心に栽培され、昭和初期まで京都のなすの主流でしたが、収量が少ないため他の品種にとって代わられました。果皮がたいへん薄く、流通には苦労するが、それだけに柔らかさ、味の良さは抜群。煮物、焼き物、漬物と全てに最高。

It is a plump egg-shaped vegetable, with fine pulp and a lot of moisture. It was mainly cultivated in Yamashina and was the main eggplant variety in Kyoto until the early Showa era. However, due to its low yield, it was replaced by other varieties. The skin is very thin, which makes its distribution difficult, but the softness and taste are outstanding. It tastes great simmered, grilled and pickled.

有著圓潤蛋型外觀的茄子，果肉緊緻細密且富含水分。以山科為中心栽培，直至昭和初期都是京都茄子的主流，但因產量少的關係，被其他的品種所取代了。果皮非常薄，在運輸過程非常辛苦，如此柔軟，味道也令人驚豔。用在燉煮、燒烤、漬物上都非常適合。