Kyo Kanzashi is a miniature variety of Kintoki carrot harvested early, with each carrot weighing just 10–15 grams—around one-tenth the weight of a regular Kintoki carrot.
Kintoki carrots are a traditional Kyoto vegetable known for their striking red color. Compared with the familiar Western carrot, they have a softer texture and a naturally sweeter flavor.
Unlike regular carrots, whose leaves and roots can be relatively tough, Kyo Kanzashi is tender throughout. Both the root and leafy greens can be eaten, allowing you to enjoy the vegetable almost in its entirety.
Its mild sweetness makes it appealing to children, while its delicate flavor also works well in Western-style cooking. Try Kyo Kanzashi in fresh salads or simmered dishes to discover a modern take on Kyoto’s traditional vegetables.
July to March