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.