KAMO Eggplant | Suzuki Farm | 2 pc

KAMO Eggplant from Suzuki Farm is a traditional Kyoto vegetable, dense, round, and velvety-skinned, sold 2 pieces (approx 1.0 lb). Nicknamed the Queen of Eggplant in Japan, it holds its shape beautifully and turns creamy when cooked.

At a glance

• Variety: Kamo (Kamo nasu) eggplant, a traditional Kyoto vegetable
• Quantity: 2 pieces, approx 1.0 lb
• Appearance: large, round, dense, with velvety skin
• Texture: firm and dense, creamy once cooked, absorbs less oil
• Season: harvested June to September
• Grower: Suzuki Farm, Japanese specialty produce

Best for

• Dengaku, the classic miso-glazed eggplant
• Deep-frying and tempura
• Grilling and roasting
• Restaurant and chef-driven dishes
• Cooks who want an eggplant that holds its shape

How to use and pairings

Halve and broil with sweet miso for Dengaku, or deep-fry to a creamy center. Pairs with miso, dashi, soy sauce, and sesame.

Flavor profile

Rich and meaty with a dense, satisfying bite that softens into a creamy interior, mild and slightly sweet.

About Suzuki Farm

Suzuki Farm grows Japanese vegetables and specialty produce, raising Kamo eggplant that many top chefs seek out each summer.