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Kintoki ninjin are elongated, slender roots, averaging 25 to 30 centimeters in length, and have a cylindrical shape, slightly tapering to a pointed tip on the non-stem end. The skin is smooth, firm, and bright red, sometimes covered in white striations. Underneath the surface, the flesh is crisp, pale red, and tender with a faint, sweet aroma. Kintoki ninjin are known for having a softer consistency than common carrot varieties and have a subtly earthy and distinctly sweet flavor with notes of caramel.
Seasons/Availability
Kintoki ninjin are available in the fall through spring.
Current Facts
Kintoki ninjin, botanically classified as Daucus carota, are a rare, heirloom variety that belongs to the Apiaceae family. The bright red roots are also known as Kyoto Red carrots and have the esteemed title of kyo-yasai, which is a traditional grouping of specialty vegetables grown in Kyoto, Japan. Kyo-yasai vegetables are heavily protected, having been grown for hundreds of years, and are used as one the primary ingredients in the cuisine of Kyoto. In Japan, vegetable-focused dishes are believed to better align the body with the natural rhythms found in nature, and kyo-yasai vegetables are chosen for their high nutritional content. Kintoki ninjin are only available for a short season and are a preferred variety grown in home gardens across Japan. The bright red roots are prepared simply to preserve their natural coloring and flavor, traditionally steamed or served in soups, and are a favorite variety among children for their sweet flavor.
Nutritional Value
Kintoki ninjin are an excellent source of lycopene, which is a natural pigment and antioxidant found in the skin and flesh. Lycopene has been shown to help protect the skin against aging, boost the immune system, and reduce vision damage. Kintoki ninjin are also high in potassium, which can help balance fluid levels in the body and assist in lowering high blood pressure and contain fiber, calcium, and vitamins C and E.
Applications
Kintoki ninjin are best suited for both raw and cooked applications such as steaming, stir-frying, or boiling. When fresh, the carrots can be consumed straight, out-of-hand, sliced and tossed into salads, or pressed into juice. In Japan, Kintoki ninjin are popularly used in osechi ryori, which is grated daikon radish and carrot tossed with vinegar and served as a palate-cleansing side dish. The red and white dish is often prepared during the Japanese new year celebration and is used to honor the colors of the Japanese flag. In addition to fresh applications, Kintoki ninjin can also be boiled as the carrots do not fall apart with high heat. The roots can be steamed, sliced, and served in a dashi soup, fried into tempura, or lightly stir-fried to create a caramelized flavor. They are also sometimes used in Kyoto to flavor specialty candies. Kintoki ninjin pairs well with persimmons, yuzu, radish, bonito flakes, mitsuba, mochi, poultry, seafood, mirin, and soy sauce. The fresh roots will keep 1-4 weeks when stored unwashed, with the tops removed, in a sealed container in the refrigerator.
Ethnic/Cultural Info
The name Kintoki is derived from a famous Japanese folk hero known as Kintoki Sakata or Kintaro. Legend has it that Kintaro was a strong boy who wore a red apron, carried around an ax on his shoulder, and rode a bear. When he was young, Kintaro won a battle while riding on top of a bear and pushed down a tree to make a bridge for animals so they could cross a river. While he was showcasing his supernatural force, a well-known military commander, Minamoto no Yorimitsu, saw Kintaro pushing down the tree and was impressed by his strength. The commander asked Kintaro to join him, and after their joint partnership, Kintaro went on to defeat many demons and adversaries. Today Kintaro is considered to be a guardian angel for boys in Japan and is a symbol of success, health, and virtue. His image is often used for dolls and is drawn on posters in Japan, seen as a model to encourage young boys to grow up strong and courageous.
Geography/History
Kintoki ninjin were first introduced to Japan in the 16th century from China and became a highly coveted variety valued for their flavor, appearance, and texture. Despite their popularity, the red roots are still considered to be rare in modern-day markets due to their short season and are primarily grown in the Kansai area of Japan. Kintoki ninjin can be found at specialty markets and are also grown in home gardens throughout Kyoto.
Kintoki ninjin have an elongated shape, averaging 25 to 30 centimeters, with smooth, bright red skin that may display white striations. Their pale red flesh is crisp and tender, emitting a faintly sweet aroma. These carrots offer a softer texture compared to common varieties, delivering a subtly sweet, earthy flavor with hints of caramel, making them a unique and delicious addition to your meals.
Kintoki ninjin are exceptionally versatile, fitting into both raw and cooked recipes. In Japan, these carrots play a key role in osechi ryori, a dish of grated daikon radish and carrot mixed with vinegar, symbolizing the Japanese flag's colors and served during New Year celebrations. Their firmness under high heat makes them ideal for soups, stir-fries, or even tempura. They also pair deliciously with ingredients like yuzu, bonito flakes, or soy sauce.
Weiser Family Farms
Kintoki Ninjin Carrots from Weiser Family Farms...Kintoki Ninjin Carrots are known as Kyoto Red carrots and are part of the traditional kyo-yasai vegetables, highly regarded in Kyoto, Japan. These heirloom carrots are protected due to their centuries-old cultivation. They align the body with nature’s rhythms and are favored for their sweet flavor, making them popular among children. Packed with lycopene and high in potassium, they may boost skin health, support the immune system, and help manage blood pressure.
Kintoki ninjin were brought to Japan from China in the 16th century and are prized for their unique flavor, vibrant red appearance, and smooth texture. They remain rare today due to their short growing season and are mostly cultivated in Japan’s Kansai region. These carrots are often found in specialty markets or grown in home gardens, especially around Kyoto.
The name Kintoki, linked to the Kintoki ninjin carrot, comes from Kintaro, a legendary Japanese hero renowned for his incredible strength and courage. As a child, he famously rode a bear and used his supernatural power to push down a tree to aid animals in crossing a river. His tale symbolizes success, health, and virtue, with his image frequently appearing on dolls and posters in Japan to inspire boys to grow strong and fearless.
Meidi-ya Great World
Kintoki ninjin are a unique variety of carrot characterized by their bright red skin, smooth texture, and elongated, slender shape, typically tapering to a pointed tip. Measuring 25 to 30 centimeters in length, these carrots feature a crisp and tender pale red flesh beneath the surface. They stand out for their subtle sweetness with a hint of caramel and a softer consistency compared to standard carrot varieties.
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Kintoki ninjin: This unique red carrot is versatile in the kitchen, suited for raw or cooked applications like steaming, boiling, or stir-frying. A traditional addition to osechi ryori, this dish features grated radish and carrot with vinegar, symbolizing the Japanese flag's colors. Kintoki ninjin maintains its shape when boiled and can also be stir-fried, fried into tempura, or even used in Kyoto candy. Store unwashed roots for 1-4 weeks in a sealed fridge container.
Kintoki ninjin: Known as Kyoto Red carrots, these rare vegetables are part of the kyo-yasai tradition, which includes specialty produce grown in Kyoto for centuries. Their vibrant red color is preserved during cooking, often steaming or adding them to soups. They are cherished for their sweet taste, especially among kids, and are believed to harmonize the body with nature's rhythms when enjoyed in traditional Japanese cuisine.
In the New Year Japanese tradition increase demand for beautiful vegetables such as the Kintoki carrots ..Kintoki carrots, known as Kintoki ninjin, were introduced to Japan in the 16th century from China and are treasured for their unique flavor, vibrant red color, and smooth texture. These rare carrots have a short growing season and are primarily cultivated in Japan's Kansai region, especially around Kyoto. They are often sold in specialty markets and are even grown by locals in private gardens, further adding to their exclusivity.
Kintoki carrots are named after the Japanese folk hero Kintaro, also known as Kintoki Sakata. Kintaro is admired as a symbol of strength, health, and success. According to legend, Kintaro possessed extraordinary power, famously riding a bear and felling a tree to aid animals crossing a river. His story celebrates courage and resilience, making his name a fitting representation for the bold characteristics often associated with Kintoki carrots.