It is a traditional vegetable from Kyoto with a history of over 300 years, which has been actively cultivated in the Kamigamo area of Kyoto. The finely textured and tight flesh is soft but does not boil down, and the sweet flavor melts. The dried Kamo eggplant has a firmer fruit than raw eggplant, and has a sweet taste with a slightly elegant aroma. When heated, it becomes a melty texture like baked eggplant. You can enjoy the sweetness reminiscent of fruit. Even people who don't like eggplant could eat it! The more people say, the sweeter it is like fruit, and the texture changes to melt like baked eggplant. ■ Kyoto's traditional vegetables with a history of over 300 years ■ The fruit is firmer than raw, and the sweet taste is slightly elegant
 ■ When heated, it becomes a melty texture like baked eggplant. ■ Even people who don't like eggplant could eat it! Impressions How to use dried Kamo eggplant ---------- It is ideal for pasta, from soups and Western-style dishes such as tomato sauce to Japanese-based soup stock and soy sauce-based styles. You can also boil it or boil it lightly to squeeze out the water, and taste it with olive oil× salt or dressing. ■ Perfect for Japanese to Western pasta ■ Olive oil× even if you taste it with salt or dressing◉ Summer vegetable soy milk cold soup: This cold soup with soy milk adds richness and mellowness, and you can enjoy it down your throat. It is added to summer vegetables in a colorful way, and the flavor deepens to the point where you can chew it.  Somen soup: Somen noodles that are cold in the hot summer and noodles are delicious on cold days, but in our house, they are very active all year round because they are used in both soup and miso soup. About the raw material Kamo eggplant ----------- It uses Kamo eggplant, a traditional vegetable from Kyoto. It is said to have been actively cultivated in the Kamigamo area of Kyoto and has a long history. If it is round and there is no scratch, it is traded at a high price. Product Overview of Dried Kamo Eggplant ----------- Ingredient name: Kamo eggplant (produced in Kyoto Prefecture) Producer: Nomura House U-turn to return to Kyotanba Town, a food town, and work on regional revitalization centered on radish as his grandfather's successor. Package Quantity: * 20g: Try it first * Large capacity pack 80g: for repeat customers * 200g (simple packaging): for large consumption in restaurants and individuals * 500g (simple packaging): for large consumption in restaurants and individuals Country of origin: Kyoto, Kyotanba Shelf life: 180 days from the date of manufacture How to serve: It is recommended to use it in dishes such as rehydrating or stewing.