Heirloom Organic Kamo Eggplant Seeds (15)
Kamo is a highly prized traditional kyo yasai or Kyoto vegetable, from the Kamo area of Japan It has been a delicacy in that region for hundred of years. This unique fruit is round with a flat bottom, purple-black skin, purple calyx, and weighs up to 1/2 lb. Served at top restaurants in Japan, its dense flesh has a rich flavor.
Kamo eggplants are squat and round with flat bottoms, averaging 10 centimeters in diameter, and have a slight tapering towards the calyx. The thin outer skin is purple-black, smooth, and glossy and the calyx is a matching deep purple hue. The inner flesh is dense and cream-colored to a pale green with a few tiny edible seeds. Kamo eggplants have a smooth texture with a mild and sweet taste.
Kamo eggplants are available year-round with peak season in late summer through fall.
Kamo eggplants, botanically classified as Solanum melongena, are a Japanese varietal considered to be one of the most prized ingredients of Kyoto cuisine. Also known as Kamonasu, Kamo eggplants are named after the Kamo river which runs through the center of the city and are known for their smooth texture and rich flavors.
Kamo eggplants are an excellent source of dietary fiber and contain some vitamin C, potassium, and manganese.
Kamo eggplants are best suited for cooked applications such as grilling, boiling, deep-frying, stir-frying, and baking. They can be lightly scored to allow heat to evenly cook the flesh, grilled, and then served with soy sauce. They can also be coated with miso paste and then baked or fried. Kamo eggplants are commonly used in stir-fries and boiled in soups. Kamo eggplants pair well with bean curd, soy sauce, sake, ginger, scallions, and tomatoes. They will keep up to three days when stored in a cool and dry place.
Kamo eggplant is a kyo-yasai vegetable, which is a traditional and highly valued vegetable of Kyoto. There are forty-one varieties of kyo-yasai, and all are protected by law and have been grown in Kyoto for hundreds of years. Kamo eggplant is a summer vegetable and is often used in soup broths and also deep fried as a side dish at both high-end restaurants and local dining spots in Kyoto.
Kamo eggplants originated in Japan and are traditionally grown in Kamigamo in the northern region of Kyoto, Japan. Today Kamo eggplants are mainly found at farmers markets in Japan, but they can also be found on select online seed catalogs and specialty grocers in the United States, Europe, and Asia.