京都府·特産品
Ebi-imo (Kyotanabe)
There is a premium type of taro that is indispensable for Takiawase in Kyoto cuisine. Ebi-imo is a variety of taro grown in Kyotanabe, boasting a characteristically sticky texture. Its history dates back to the An'ei era (1772–1781). It is said that as farmers carefully mounded soil around the taro, they began harvesting large tubers that curved like shrimp and featured striped patterns on their skin, leading them to be named 'Ebi-imo' (shrimp taro). Its flesh is dense, and a key feature is that it does not fall apart even after long simmering. Among the many varieties of Kyoto vegetables, its elegant sweetness and melting texture are among the finest. Ebi-imo nurtured in Kyotanabe adds a deep flavor to the simmered dishes of Kyoto cuisine.
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