Kyoto Red Carrot Seeds — Heirloom | Japanese Kintoki-Type Dento Yasai, Glossy Deep Scarlet 10–12 Inch Roots, Notably Sweet | 70–90 Days

Kyoto Red (Daucus carota) is a celebrated Japanese traditional vegetable — a dento yasai grown in the Kyoto area for centuries and a centerpiece of oshogatsu (New Year’s) cooking. This kintoki-type (sweet red) carrot produces glossy, deep scarlet roots 10–12 inches long that are notably tender and sweet, with color that develops when roots reach 3 inches and deepens beautifully during cool winter growing. Sow in early fall for a winter harvest. Excellent for carrot juice, steaming, julienned in namasu (su dressing with daikon), and traditional New Year’s preparations. ~100+ seeds per packet. 70–90 days to maturity.

• Botanical name: Daucus carota
• Type: Kintoki-type (Japanese sweet red carrot)
• Classification: Dento yasai — traditional Kyoto heirloom vegetable
• Days to maturity: 70–90 days
• Days to germination: 12–18 days
• Root size: 10–12 inches long; 1–2 inches wide
• Root color: Glossy deep scarlet — deepens in cool/winter growing
• Flavor: Notably tender and sweet
• Color development: Begins at ~3 inches; deepens with cool temperatures
• Best season: Early fall sow for winter harvest
• Soil pH: 5.8–6.5; fertile, deeply dug, well-drained
• Temperature: 60–70°F preferred
• Packet size: 1 g / ~700+ Seeds
• Sowing depth: ⅛ inch
• Spacing: 3–6 inches; 16 plants per sq ft
• Light: Full sun to light shade
• USDA Zones: 3–9
• Type: Heirloom, open-pollinated, non-GMO, cool-season annual

Dento Yasai — A Kyoto Traditional Vegetable

Kyoto Red is classified as a dento yasai — a traditional Kyoto vegetable with centuries of cultivation history in the Kyoto region. The kintoki carrot type is distinct from Western carrot types: selected for deep red color, exceptional sweetness, and tender texture rather than the storage and yield characteristics that drove Western carrot breeding. In Kyoto, these carrots are harvested in winter when the cold intensifies both the color and the sweetness, and are a traditional ingredient in oshogatsu (New Year’s) cooking — often carved into decorative shapes representing good fortune for the coming year.

Color That Deepens in the Cold

Kyoto Red’s deep scarlet color comes from lycopene — the same antioxidant found in tomatoes — and develops progressively as the root grows. Color begins to appear when roots reach approximately 3 inches and deepens significantly during cool winter growing conditions. Fall-sown plants harvested in winter produce the most vivid, deeply colored roots. The color holds reasonably well through cooking, making Kyoto Red visually striking in both raw and cooked preparations.

In the Kitchen

• Carrot juice: The standout use — the high sugar content and deep red color produce a rich, sweet, visually striking juice; blend with ginger and yuzu for a Japanese-inspired preparation
• Namasu: Julienne with daikon and toss with rice vinegar, sugar, and salt for the classic Japanese New Year’s salad; the red and white color contrast is traditional and beautiful
• Steamed: Steam whole or halved and serve with a light dashi-based sauce; the tender texture shines with minimal preparation
• Oshogatsu cooking: A traditional New Year’s ingredient; use in nishime (simmered vegetables) or carve into decorative plum blossom shapes for osechi ryori (New Year’s feast)
• Fresh eating: Sweet and crisp raw; the flavor is noticeably sweeter and more delicate than standard orange carrots
• Roasting & grilling: Halve lengthwise and roast or grill with sesame oil and mirin; the sweetness concentrates and the color deepens

Growing Notes

Sow seeds in early fall in a sunny location for a winter harvest — this is when color and sweetness develop best. Prepare fertile, deeply dug, well-drained soil (pH 5.8–6.5). Sow ⅛ inch deep, 3–6 inches apart. Keep soil consistently moist. Thin by cutting tops rather than pulling to avoid disturbing remaining roots. Mulch to keep soil cool and conserve moisture. Fertilize as needed during the growing season. Because Kyoto Red is a more tender variety, loosen soil thoroughly before harvest and pull gently — use a garden fork to ease roots from the ground without breaking.

Frequently Asked Questions

What is a kintoki carrot?

Kintoki is a Japanese carrot type characterized by deep red color, exceptional sweetness, and tender texture — distinct from the Nantes, Imperator, and Danvers types common in Western gardens. The name comes from Kintoki, a legendary Japanese folk hero known for his red complexion and great strength. Kintoki carrots are grown primarily in the Kyoto region and are a centerpiece of traditional Japanese winter and New Year’s cooking.

When should I sow Kyoto Red?

Sow in early fall for a winter harvest — this is the traditional growing season and produces the best color and sweetness. Cool temperatures intensify both the scarlet color and the sugar content. Spring sowing is possible but produces less vivid color and slightly less sweet roots.

What pests should I watch for?

Carrot flies (carrot rust fly) are the primary pest — use floating row covers from sowing through establishment to exclude adults. Common diseases include various blights; maintain good airflow between plants and practice crop rotation to reduce disease pressure.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.