Kyoto crimson carrot – Kintoki Ninjin for Winter Dishes

The Kyoto Crimson Carrot, recognized in Japan as Kintoki Ninjin, is a prized vegetable of the Japanese winter. It stands out due to its brilliant scarlet colour and lengthy, skinny form. This carrot is a must have for conventional vacation meals, particularly across the New Yr. We’ll discover what makes this carrot distinctive, the place it comes from, and the place you may style it at a well-known spot in Kyoto.

What Makes This Carrot Particular?

In contrast to the frequent orange carrots we see in every single place, the Kyoto Crimson Carrot is an Japanese kind with an intense, uniform crimson colour that goes proper to its middle. It’s usually lengthy and thin, typically reaching a foot in size.

When it comes to style, it’s a lot sweeter than common carrots and has a softer texture. It additionally doesn’t have the robust odor that many frequent carrots do. Though it’s smooth, it doesn’t disintegrate when cooked, which is why it’s good for Japanese nimono (slow-simmered dishes). This enables cooks to chop it into ornamental shapes, like plum blossoms for New Yr’s Osechi meals, with out the shapes breaking.

The deep crimson colour comes from Lycopene, the identical wholesome substance present in tomatoes. It’s additionally stuffed with Beta-carotene, nutritional vitamins, and fiber, making it an awesome meals alternative. As a result of it’s so necessary in native cooking, it’s formally listed as a “Kyoto Model Product.”

Reference: Agriculture in Kyoto prefecture

A Temporary Have a look at Its Previous

The Kintoki Ninjin belongs to the Asian household of carrots. Many individuals have come to Japan from the West, seemingly via China, in the course of the Edo interval (1603-1867). It is without doubt one of the few Japanese forms of carrots that they nonetheless develop as of at present.

Whereas it’s known as the “Kyoto Crimson Carrot,” a lot of the carrots at present are grown in different areas, like Kagawa Prefecture. It is because the carrot wants particular sandy soil and a very long time to develop, making it tougher to farm than common carrots. Nonetheless, due to its custom and significance in cooking, it retains its standing as a Kyoto specialty. Its particular standing as a “Kyoto Model Product” helps maintain the historical past of this distinctive crop alive.

Style the Finest at Kikunoi Honten (菊乃井)

To attempt the Kyoto Crimson Carrot ready in a refined approach, you would possibly go to Kikunoi Honten, a highly-rated Kaiseki restaurant in Kyoto. Right here, the carrot is handled as a premium seasonal ingredient, typically included of their fancy multi-course meals. It reveals up in fantastically simmered dishes or as a part of a roasted vegetable plate, displaying how versatile it’s. Having this specialty on a high-end menu confirms its revered place in Kyoto’s meals tradition. Kikunoi Honten options the Kyoto Crimson Carrot (Kintoki Ninjin) as an expensive seasonal ingredient in its high-end Kaiseki multi-course meals, celebrating its conventional function in winter and New Yr’s delicacies.

Deal with: 459 Shimokawarmachi, Higashiyama-Ku, Kyoto 605-0825
Cellphone quantity: +81-75-561-0015
Hours open: Lunch: 12:00-12:30 (Final Order); Dinner: 17:00-19:30 (Final Order)
Web site: http://www.kikunoi.jp/

Abstract

The Kyoto Crimson Carrot is a key a part of winter traditions in Western Japan. Its wealthy crimson colour is necessary, symbolizing good luck and wealth, which is why it’s important for New Yr’s dishes. The care taken to develop this difficult crop ensures that the festive look and style of Japanese winter cooking stay on.

A few of our suggestions are Tsukemono, Kinpira, and Nishime.

You can even search for on this article the completely different Kyoto’s conventional greens or popularly often known as Kyo Yasai.