Kyoto eggplants grown in Kamo, Kyoto, are carefully prepared one by one. Eggplant marizuke, which is marinated in a unique broth that brings out the sweetness and flavor, tastes like "welcome back" rooted in family memories and the climate of the land. It is a dish that adds a quiet season to the dining table, and is one of the origins of Asada. In the Taisho era, the land of Kyokamo was full of eggplant fields in the summer. Toshikazu Asada, the first generation of our family, was one of the first to study preservation and deliciousness, and the eggplant Tsukuni, which we are proud of today, was born and named Marizuke. The eggplant, which has been salted for two years, is returned and chopped in Kamo's summer water, and cooked without using soy sauce, sugar, mirin, or anything else, and the chewy marizuke is completed. Chill it and use it as it is as an ingredient for rice bowls. It can be delivered at room temperature, making it ideal for gifts and souvenirs.