This is a traditional Kyoto vegetable with over 300 years of history, actively cultivated in the Kamigamo district of Kyoto. The finely textured, firm flesh is soft yet resistant to falling apart, and the sweet umami melts away. Dried Kamo eggplant is firmer than raw and has a subtly elegant sweet, fragrant flavor. When heated, it has a melty, creamy texture similar to roasted eggplant. You can enjoy a sweetness reminiscent of fruit. Even people who dislike eggplant could eat it! The more people say that, the sweeter it becomes like fruit and the melt-in-your-mouth texture like grilled eggplant. ■ Kyoto's traditional vegetables with over 300 years of history ■ The fruit is firmer than raw, with a subtly elegant sweet flavor
 ■ When cooked, it develops a melty, melty texture like roasted eggplant ■ Even those who dislike eggplants can enjoy it! Impressions included How to use dried Kamo eggplant ---------- Perfect for pasta, from Western-style soups like tomato sauce to Japanese-style broths and soy sauce-based broths. You can simmer it in a stew, lightly boil it to squeeze out excess moisture, and enjoy it with olive oil× salt, or dressing. ■ Perfect for pasta from Japanese to Western styles ■ Enjoy olive oil × with salt or dressings too ◉ Summer vegetable soy milk cold soup: This cold soup with added soy milk adds richness and smoothness, making it easy to swallow. Colorful summer vegetables are added to deepen the flavor so much you can chew on them.  Somen miso soup: Somen chilled in hot summers and nyumen on cold days are delicious, but in our household, it's great for both sumashi and miso soup, so it's very useful all year round. About the raw material Kamo eggplant ----------- We use Kamo eggplant, a traditional vegetable from Kyoto. It is said to have been actively cultivated in the Kamigamo area of Kyoto, making it a vegetable with a long history. If it's perfectly round and without any scratches, it is traded at a high price. Product Overview of Dried Kamo Eggplant ----------- Ingredients: Kamo Eggplant (Kyoto Prefecture) Producer: Nomura Family Returning to Kyotanba Town, the food town, to farm and focus on local revitalization centered on radishes as his grandfather's successor. Contents: * 20g: Try it first * Large Pack 80g: For repeat customers * 200g (simple packaging): For bulk consumption at restaurants and individuals * 500g (simple packaging): For bulk consumption at restaurants and individuals Country of origin: Kyoto, Kyotanba Best before: 180 days from the date of manufacture How to eat: Recommended for use in dishes such as soaking or stewing. Please visit the website of Agriture Co., Ltd. for commercial dried Kamo eggplants. https://agriture.jp/product/kyoto-eggplant/