A heavy cropping F1 hybrid producing 25-25cm long white fruit with tender tasty flesh. The outer skin is smooth, glossy, and ivory with a pointed green calyx, or stem. The inner flesh is white and spongy with a few small, edible seeds.

White Japanese eggplants are an excellent source of potassium and also contain B vitamins, magnesium, and copper.

These eggplants are best suited for cooked applications such as grilling, sautéing, stir-frying, and pickling. Their sponge-like flesh readily absorbs accompanying flavors.

These eggplants can be sliced and used in stir-fries, curries, pizza and pasta toppings, stews and warm salads. Complimentary pairings include arugula, artichokes, chickpeas, cumin, summer squash, tomatoes, basil, fresh cheeses such as feta and chevre, citruses such as lemon and lime, peppers, oregano, seafood such as scallops and sea bass, and roasted meats such lamb and pork.
This variety is not suitable for seeds saving being F1 Hybrid.