Local specialties
Kamo Nasu no Dengaku
- 26Kyoto
Your tasting map
- 26Kyoto
Dish log
A Kyoto City summer dish of Kamo eggplant cut into rounds, slowly fried in oil and topped with dengaku miso.
Dish profile
About this dish
- Main ingredients
- Kamo eggplant
- History and origin
- Kamo eggplant is a round traditional Kyoto vegetable more than 10 cm in diameter; one theory holds that its name comes from its having been brought from Serikawa in Shimotoba Village to Kamigamo, which became its growing area, but this is not certain. It is also known for being difficult to grow, with few fruits per plant, and dengaku, which makes use of its good affinity with oil, is its representative dish.
- When it is eaten
- Kamo eggplant is harvested from early May to around early autumn and is enjoyed locally as a taste of summer. When it appears in shops in summer, households make the dish, and restaurants also serve it.
- How it is eaten
- The grilled Kamo eggplant is eaten topped with dengaku miso, made by simmering miso down with sake, mirin and sugar. People compare white and red miso versions, sear the top lightly, or sprinkle on kinome (sansho leaves), sesame or poppy seeds.
Sources
- 賀茂なすの田楽 京都府 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeNo direct clue found (this does not mean suitable)
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Religious and cultural checks
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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