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Kamo-nasu no Dengaku ｜ Our Regional Cuisines

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  • Kyoto Prefecture

    Kamo-nasu no Dengaku

Kamo-nasu no Dengaku

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  • Kamo-nasu no Dengaku

    Image Source : Foundation” Kyoto no Furusato Sanpin “ association of public interests

  • Kamo-nasu no Dengaku

    Image Source : Kyoto Prefecture Life Research Group Connection Council

  • Kamo-nasu no Dengaku
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  • Main lore areas

    Kyoto City

  • Main ingredients used

    Kamo Eggplant

  • History/origin/related events

    “Kamo-Nasu” is one of the most popular traditional vegetables in Kyoto. Characterized by its round shape with a diameter of over 10 cm, the eggplant has a firm, heavy weight, and does not fall apart when cooked, thus it is called “The queen of eggplants" in the Kyoto area.
    According to one theory, the “Kamo-Nasu” was originally produced in” Serikawa”, “Shimotoba” Village, but was introduced to “Kamigamo” in the north and became a production center, hence the name, but this is not certain. The” Kamigamo” area is located on a fan-shaped alluvial plain between the “Kamo-Gawa” river to the west and the “Takano-Gawa” river to the east, and because the land was fertile, vegetables other than “Kamo-Nasu” , such as the traditional vegetable “Suguki”, have also been produced in the area for a long time. “Kamo-Nasu” are known for being difficult to cultivate because they produce only half as many fruits from a single eggplant as normal eggplants, and they also tend to lose their color and crack easily.
    A typical dish using Kamo eggplants is “Kamo-Nasu- Dengaku”. The eggplant goes well with oil, and its firm flesh allows the eggplant to be cooked slowly and still have a firm texture.

  • Opportunities and times of eating habits

    The harvest season of “Kamo-Nasu” is from early May through early autumn. They are a favorite summer delicacy among the locals. Some of the larger ones weigh over 1 kg, but most of the eggplants on store shelves are medium-sized eggplants weighing 250 to 300 grams.

  • How to eat

    Cut “Kamo-Nasu” into round slices and grill slowly in a little oil until soft inside. “Dengaku Miso” is made by boiling down Miso with Sake, Mirin, and Sugar, and served on top of the grilled “Kamo-Nasu”. You can use White Miso which is typical of Kyoto or Red Miso. If you prepare both type of Miso, you can enjoy the different flavors. After spreading Miso on the top, you can lightly grill the top to taste the savory Miso flavor. Sprinkling Sprouts, Sesame seeds, or Poppy seeds over the top is also a favorite way to accentuate the taste and texture.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    The local people still make “Kamo-Nasu no Dengaku” in every household nowadays, when “Kamo-Nasu” appear on store shelves in the summer, whether they grill or fry them, and the flavor of "Dengaku- Miso" (Soybean paste with “Dengaku“ sauce) varies from household to household. They are also served at restaurants.

RECIPE

Ingredients (4 servings)

  • Kamo Eggplant 2
  • [Shiro- Miso(For White-Miso sauce)] Shiro-Miso 100g
  • [Shiro- Miso(For White-Miso sauce)] Sake 2 tbsp.
  • [Shiro- Miso(For White-Miso sauce)] Mirin(=sweet rice wine) 2 tbsp.
  • [Shiro- Miso(For White-Miso sauce)] Sugar 1 tbsp.
  • [Aka-Miso(For Red-Miso sauce)] Aka-miso 100g
  • [Aka-Miso(For Red-Miso sauce)] Sake 2 tbsp.
  • [Aka-Miso(For Red-Miso sauce)] Mirin(=sweet rice wine) 2 tbsp.
  • [Aka-Miso(For Red-Miso sauce)] Sugar 5 tbsp.

How to cook

  • 1. Cut off the top and bottom of Eggplant and slice in half.

  • 2. Soak in water for about 5 minutes to remove the scum, then pat dry.

  • 3. Put plenty of oil in a frying pan and cook slowly over medium heat (180℃) until tender inside.

  • 4. Knead“ Dengaku-Miso” (red and white Miso) separately. Cook down a little to soften slightly.

  • 5. Spread white and red Miso on top of the two slices of Eggplants respectively. Sprinkle with Sprouts, Sesame seeds, Poppy seeds, etc., if available.

provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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