Dried Kamo eggplant

The soft and chewy texture of grilled eggplant

It is a traditional Kyoto vegetable with over 300 years of history, having been cultivated extensively in the Kamigamo region of Kyoto. The firm, fine-grained flesh is soft but does not fall apart easily when cooked, and has a sweet, delicious taste that melts in your mouth.

Dried Kamo eggplants are firmer than raw ones, and have a sweet taste with a subtle, elegant fragrance. When heated, they become soft and gooey, like grilled eggplant. You can enjoy their sweetness that reminds you of fruit. Even people who don't like eggplants have commented that they could eat them! They are so sweet like fruit that they change into a melting texture like grilled eggplant.

■ A traditional Kyoto vegetable with over 300 years of history
■ The fruit is firmer than when it is fresh, and has a sweet taste with a subtle and elegant fragrance.
■ When heated, it takes on a soft and creamy texture, similar to that of grilled eggplant.
■ Even people who don't like eggplant can eat this! Comments included

How to use dried Kamo eggplant

It is perfect for soups, as well as pasta, from Western-style tomato sauces to Japanese-style soups based on dashi and soy sauce. You can also simmer it, lightly boil it, squeeze out the water, and enjoy it with olive oil and salt or dressing.

■ Perfect for Japanese and Western style pasta
■ Try it with olive oil, salt or dressing.

Soy milk chilled soup with summer vegetables : This chilled soup contains soy milk, which adds richness and mellowness, making it easy to swallow. Colorful summer vegetables are added, and the flavor deepens as you chew on them. Recipe here

Somen miso soup : Cold somen noodles are delicious on a hot summer day, and nyumen noodles are delicious on a cold day, but in my house I also add them to clear soup and miso soup, so they are useful all year round. Recipe here

About the raw material Kamo eggplant

We use Kamo eggplant, a traditional vegetable of Kyoto. It is said to have been cultivated extensively in the Kamigamo area of ​​Kyoto, and is a vegetable with a long history. If it is perfectly round and without a single blemish, it is traded at a high price.

Dried Kamo eggplant product overview

Ingredients: Kamo eggplant (Kyoto Prefecture)

Producer: Nomura family He returned to Kyotanba Town, a town famous for its food, and as the successor to his grandfather, he is working to revitalize the local area, focusing on radishes.

Contents:

• 20g: Try it first
• 20g x 2 bags: Perfect as a gift for a friend
• Large pack of 80g: For repeat customers
  

Country of Origin: Kyoto, Kyotanba

Expiration date: 180 days from date of manufacture

How to eat: It is recommended to use it in cooking, such as by rehydrating or stewing.