Dried Kamo eggplant

Melt-in-your-mouth Grilled Eggplant Texture

This traditional Kyoto vegetable has a history of over 300 years, having been actively cultivated in Kyoto's Kamigamo district. Its fine-grained, firm flesh is soft yet resistant to falling apart when cooked, and its sweet umami melts in your mouth.

Dried Kamo eggplant has a firmer texture than fresh, with a faintly elegant, sweet and rich flavor. When heated, it transforms into a melt-in-your-mouth texture, like grilled eggplant. You can enjoy a sweetness reminiscent of fruit. It's so sweet that we've received comments from people who dislike eggplant saying they could eat it! It changes into a melt-in-your-mouth texture like grilled eggplant.

■ A traditional Kyoto vegetable with over 300 years of history
■ Flesh is firmer than fresh, with a faintly elegant, sweet and rich flavor

■ When heated, it transforms into a melt-in-your-mouth texture, like grilled eggplant
■ Comments received from people who dislike eggplant saying they could eat it!

How to Use Dried Kamo Eggplant

It's perfect for pasta, whether in soups, Western-style dishes like tomato sauce, or Japanese-style dishes 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.

How to Rehydrate Dried Kamo Eggplant

■ Perfect for both Japanese and Western-style pasta
■ Also delicious with olive oil and salt or dressing ◉

Summer Vegetable Soy Milk Hiyajiru: Cold soup with soy milk for added richness and mildness, making it easy to swallow. Add colorful summer vegetables to deepen the flavor with every bite.

Somen Miso Soup: While cold somen in summer and nyumen on cold days are delicious, in our household, it's a year-round staple, added to both clear soup and miso soup.

About Kamo Eggplant, the Raw Material

We use Kamo eggplant, a traditional vegetable from Kyoto. It is said to have been actively cultivated in Kyoto's Kamigamo district, making it a vegetable with a long history. Perfectly round and blemish-free specimens command high prices.

Dried Kamo Eggplant Product Overview

Ingredients: Kamo eggplant (from Kyoto Prefecture)

Producer:Nomura Family Returned to their hometown of Kyotamba, a culinary hub, to take over from their grandfather and are working to revitalize the region, mainly through radish cultivation.

Net Content:

• 20g: For a trial
• 20g*2 bags: For a gift to a friend
• Large capacity pack 80g: For repeat customers
• 200g (simple packaging): For restaurants and individuals for large consumption
• 500g (simple packaging): For restaurants and individuals for large consumption

Country of Origin: Kyoto, Kyotamba

Best Before: 180 days from manufacturing date

How to Eat: Recommended for use in cooking, such as rehydrating in water or simmering.

Click here for domestic dried Kamo eggplant raw material for commercial use