Kamo eggplant
A round eggplant variety originally from Kyoto, known for its firm flesh and rich flavor, often used in grilled or simmered dishes.
Kamo eggplant is delicious when prepared as dengaku (grilled with miso).
In Kyoto, Kamo eggplant is often eaten in summer.
Generic word for eggplant; 賀茂茄子 is a specific heirloom variety.
Place name in Kyoto; 賀茂茄子 is named after the Kamo area.
Standard kanji spelling for this Kyoto eggplant variety.
Common mixed spelling.
Variant using 加茂.
Katakana for ナス is common in culinary contexts.
Variant with 加茂 and katakana ナス.
Rarely used kanji form; 茄 is an uncommon character for eggplant.
Full katakana spelling, often seen in menus or product labels.
Named after the Kamo (賀茂/加茂) area of Kyoto, where this round eggplant variety was traditionally cultivated.