Kamo eggplant powder
Dried Kamo eggplant powder: product overview
Kamo eggplant is a special eggplant grown for over 300 years as a Kyoto heirloom vegetable. Kamo eggplant grown in the Kamigamo area in particular is marked by its round, hefty shape, fine-grained flesh, and soft texture. Drying it concentrates its refined sweetness and umami, so the taste stands out with depth even after cooking.
Dried Kamo eggplant powder has little of eggplant's distinctive quirk, making it easy to use in a wide range of dishes, Japanese and Western alike. In particular, its richness stays firmly even when heated, and being in powder form, it mixes evenly into sauces and dressings too. It's popular not only in Japanese cuisine but also as an accent in Western and creative cooking.
In addition, low-temperature drying keeps the aroma intact and the color natural, so it also has the appeal of not spoiling a dish's color.
Commercial dried Kamo eggplant is here
Features of commercial Kamo eggplant powder
Kyotamba-grown, Kyoto (contract farms): Uses open-field-grown Kamo eggplant
Refined sweetness and rich umami: Drying concentrates the taste, making the flavor stand out.
Powder form broadens the range: Rare Kamo eggplant powder broadens the scope of product development
No glucose added: Additive-free processing that leverages the natural sweetness and aroma as they are.
Main applications (commercial / B2B)
For processed-food makers：
Japanese-style seasonings (miso soup, hot-pot soup): Strong umami, adding a natural richness.
Sauces and dressings: Adds a creamy texture and sweetness.
Processed meat products: Added to hamburg steak and sausages to bring out the meat's umami.
Vegetarian foods: Pairs well with plant-based protein, reinforcing umami.
For the foodservice industry：
Japanese restaurants / ryotei: Mixed into simmered dishes or grilled-eggplant-style sauces to reinforce aroma and richness.
Western restaurants / creative cuisine: Added to pasta sauce and risotto for sweetness and umami.
Cafes / restaurants: Mixed into dips and spreads to draw out flavor.
Soups and potage: A faint sweetness lends depth to the soup.
OEM applications：
Spice makers: For seasoning blends that leverage the natural sweetness.
Health-food manufacturers: A powder drink that leverages fiber and polyphenols.
Commercial-use food wholesalers: Provided in individual portions for restaurants.
Instant foods: Used as a kayaku (topping ingredient) for udon and soba.
Product specifications
Item | Details |
|---|---|
Raw material growing region | Kyoto Prefecture (contract farmers) |
Specification | Powder |
Storage method | Room temperature (store away from high heat and humidity) |
Best-before date | 6 months from the shipping date |
Minimum lot | From 10 bags / 100 g |
Powder | Available |
Manufacturing period | Year-round (depending on dried-material inventory levels) |
Processing and supply system
At Agriture, through collaboration with contract farmers and our own processing facilities, we achieve stable raw material supply and high-quality manufacturing. We can also flexibly handle OEM manufacturing and welcome consultations on specification changes and packaging.
OEM support: available
Manufacturing in large lots: available (advance consultation required three months before the manufacturing period)
Samples and inquiries
We can also prepare trial samples first. For the initial transaction, samples are supplied for a fee. Please feel free to contact us for consultations on OEM development and stable supply as well.
