Ingredients, dishes and drinks from Japan by Ad Blankestijn

Sunday, July 10, 2011


Japanese eggplant from the Kamo area in Kyoto. 賀茂茄子

One of the most representative types of the so-called Kyo-yasai, branded vegetables from Kyoto. From of old grown in the area of the Kamogamo Shrine, between the Kamo and Takano rivers in northern Kyoto. Usually beautifully round in form, like a purple tennis ball. Has tight meat that also keeps in shape when being simmered. Does not get easily sloppy by sucking up too much oil.

Especially used in Nasu-dengaku, one of the typical dishes of Kyoto: cut in half, grilled and topped with miso sauce.