Kamo nasu is one of the official kyoyasai (traditional Kyoto vegetables). The vegetable adds color to the culinary scene during summer in Kyoto. Coated with a beautiful velvety skin, kamo nasu is dense, round, and relatively large. Because of its stately look, it is often described as the “Queen of Nasu” in Japan.
The most famous kamo nasu dish must be “dengaku” (miso-glazed eggplant).
Kamo nasu is perfect for deep-frying as it absorbs less oil and its dense flesh enables it to maintain firmness when cooked. Fleshy kamo nasu has a good texture and becomes creamy when cooked.