静岡県·特産品
Iwata Ebimimo (Taro)
When you gently slide your chopsticks into the Ebimimo, which is saturated with dashi, it feels as if it might crumble, yet it holds its shape perfectly. A fine, creamy texture and a refined sweetness spread throughout your mouth. The name originates from its curved shape and striped pattern, resembling a shrimp. Introduced to Iwata in the early Showa era, the fertile soil of the Tenryu River basin proved ideal, and it now boasts the highest production volume in Japan. Throughout the summer, the soil is manually gathered around the tubers many times to cultivate that beautiful shrimp-like shape. The more care taken, the better both the shape and flavor become. It is a superb ingredient that does not easily fall apart even when simmered, making it highly valued as a premium ingredient in Kyoto cuisine. Please enjoy its elegant flavor through dishes slowly simmered to perfection.
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