Vegetables

Kintoki carrot

金時人参　きんときにんじん　kintokininjin

Also known askintokininjin, ninjin

At its best in Jan, Feb, Dec

Kintoki carrot (kintokininjin), Japanese vegetable — Kintoki carrot (kintokininjin) is at its best in Jan, Feb, Dec. It is in the market from Nov to Mar.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Kintoki carrot: Nishime — Nishime

Cut into plum-blossom shapes and simmered; essential in the New Year box.

Kintoki carrot: Kohaku namasu — Kohaku namasu

Shredded with daikon and dressed in sweet vinegar.

Kintoki carrot: Kinpira — Kinpira

Shredded with burdock and stir-fried in sesame oil.

Kintoki carrot: Glazed — Glazed

Cooked glossy in butter and sugar.

How to choose

Deep red, smooth skin with few root hairs.

Storage

Wrap in newspaper and stand it upright in the vegetable drawer.

Main areas

Kagawa
Tokushima

Good to know

An Eastern-type carrot that came from China in the Edo period. It is named after Sakata no Kintoki, a red-faced folk hero. Its red colour comes from lycopene, the same pigment as in tomatoes. Sweet and firm when cooked, it is used in New Year dishes, especially in the Kansai region. Kagawa grows much of Japan's crop.

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