🍆 Seasonal Spotlight: Seasonal Kyoto Vegetables in Our Bento

We featured Kamo eggplant and Manganji sweet pepper from Suzuki Farm, purchased at the Ekouji Bon Festival, in our recent bento for the San Diego Padres.

Kamo eggplant has a dense texture, tender skin, and absorbs less oil. We served it as dengaku—oven-roasted with sweet white miso, topped with sesame seeds and shredded shiso.

Manganji pepper, a sweet, non-spicy variety from Kyoto, is thick and flavorful. We simply roasted it and added a touch of soy sauce and bonito flakes.

Both dishes highlight the natural taste of these seasonal summer vegetables.