What are the differences between Japanese eggplant and Chinese eggplant in terms of taste, texture, and culinary uses?

Japanese eggplant is generally sweeter and milder in taste compared to Chinese eggplant, which can be slightly bitter. Japanese eggplant also has a thinner skin and a more tender texture, while Chinese eggplant has a firmer texture and thicker skin. Culinary uses for Japanese eggplant include stir-frying, grilling, and tempura, while Chinese eggplant is often used in braised dishes and stews.