Kyoto Carrots - 5 lb Box - No TOps

Kyoto Red Heirloom Carrots
A Chef’s Introduction · A Challenge Worth Growing

We first heard about Kyoto carrots from Chef Mike Anthony of Gramercy Tavern. Conversations with chefs often introduce us to vegetables that deserve a place in our fields, and these long, richly colored Japanese carrots caught our attention.

Growing them in our corner of New York is tricky. Kyoto carrots are a challenge in our area, but their distinctive sweetness, scarlet color, and tender texture give us good reason to make the effort. They are the kind of vegetable that keeps farming interesting—and makes the harvest especially satisfying.

A Japanese heirloom of the Kintoki type, Kyoto Red develops long roots with a striking red color. Beautiful on the plate and versatile in the kitchen, these carrots bring something special to even a simple meal.

These are fresh carrots for cooking and eating. We do not sell seeds or plants.

Flavor and Texture

Kyoto Red carrots have a pronounced sweetness and a delicate carrot flavor. Enjoy them raw for a crisp bite, or cook them until tender to bring their sweetness forward.

Their long shape makes a beautiful presentation when halved lengthwise and roasted. A little butter or olive oil and salt is enough to start; miso, ginger, citrus, and sesame also pair beautifully with their sweet, earthy flavor.

From Kyoto’s Kitchen Traditions to Our Fields

Kintoki carrots have a special place in Japanese cooking, particularly in Kyoto cuisine and New Year’s dishes. Their red color brings warmth to winter meals, whether they are gently simmered, glazed, or paired with white daikon in a bright vinegar-dressed salad.

At Norwich Meadows Farm, that culinary tradition meets our own growing conditions. Chef Mike Anthony’s introduction gave us a reason to explore the variety; growing it here gives us the chance to share it with your kitchen. That exchange between cooks and farmers is one of the pleasures behind what we grow.

How to Use Kyoto Red Carrots

• Shave into ribbons for salads with citrus and a light vinaigrette
• Roast whole or halved lengthwise with olive oil and salt
• Glaze gently with butter, ginger, and a splash of stock
• Simmer in dashi or vegetable broth until just tender
• Julienne with daikon for a crisp, vinegar-dressed salad
• Quick-pickle for rice bowls, sandwiches, and vegetable platters
• Blend into a smooth carrot soup with ginger or leeks

Simple Miso-Butter Kyoto Carrots

Scrub the carrots well and halve thicker roots lengthwise. Place in a wide pan with a small splash of water and a little butter. Cover and simmer gently until just tender, adding more water as needed.

Uncover and let the remaining water cook away. Toss with a small spoonful of white miso loosened with warm water, coating the carrots in a light glaze. Finish with lemon juice and sesame seeds. Taste before adding salt, as the miso contributes its own seasoning.

Shipping

We ship on Mondays and Wednesdays. Orders placed by Thursday at 12 PM Eastern ship the following Monday; orders placed by Sunday at 12 PM Eastern ship the following Wednesday.

Because this is freshly harvested produce, availability may vary throughout the season.

Grown organically and harvested fresh at Norwich Meadows Farm in Norwich, New York.