Soft Texture, Natural Sweetness, and Rich Aroma
Kintoki carrots have a soft texture and are characterized by their pronounced sweetness and distinctive fragrance. These qualities make them particularly suitable for traditional Japanese dishes in which the flavor and appearance of the ingredients are important.
An Essential Ingredient for New Year’s Cuisine
Kintoki carrots are a familiar ingredient in ozoni, the traditional soup enjoyed during the Japanese New Year. They are also used in festive osechi ryori dishes and in kohaku namasu, a celebratory combination of red and white pickled daikon and carrot.
For New Year’s dishes, the carrot may be carefully cut into the shape of a plum blossom using decorative knife techniques. The plum blossom shape adds an auspicious touch to the festive table.
Kintoki Carrot Leaves
The leafy tops of Kintoki carrots are also used as food. During summer, the leaves are distributed mainly in the Kyoto area.
The leaves contain more than twice as much vitamin A as the roots and can be enjoyed as a nutritious ingredient. They are particularly suitable for dishes such as lightly seasoned ohitashi and stir-fries.
Season
The main season for Kintoki carrots is November and December. Their brilliant red color and naturally sweet flavor make them especially well suited to the festive dishes of the winter season.