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  <title><![CDATA[Ash Vault Line]]></title>
  <link>https://ashvaultline.com/</link>
  <description><![CDATA[Ash Vault Line is a Kyoto greengrocer stocking field-direct vegetables and fruit from 18 named farms in Kinki and Chugoku. Open in Fushimi ward since 2019.]]></description>
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    <title><![CDATA[The Hakuto peaches are here, and here is what to do with them]]></title>
    <link>https://ashvaultline.com/</link>
    <description><![CDATA[Tanaka Orchard in Asakuchi sent the first allocation of Okayama white peaches this week. They are ripe enough to eat today. We have a few suggestions for how to use them before they turn, including one that involves cold sake.]]></description>
    <pubDate>2026-07-22</pubDate>
  </item>
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    <title><![CDATA[Shishigatani pumpkin is back. Okada Farm sent the first batch of the season.]]></title>
    <link>https://ashvaultline.com/</link>
    <description><![CDATA[The round, gourd-shaped heirloom squash from Kamigamo is back on the shelf. Okada Farm harvested the first batch in late June and they are now at the right stage for simmering. We have a short note on how to cook them without losing the texture.]]></description>
    <pubDate>2026-07-08</pubDate>
  </item>
  <item>
    <title><![CDATA[How to Choose Seasonal Vegetables in a Kyoto Market]]></title>
    <link>https://ashvaultline.com/notes/how-to-choose-seasonal-vegetables-kyoto.html</link>
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    <description><![CDATA[Most people walk into a vegetable shop and look at the price tag first. That is understandable. But in a shop that stocks by season and by farm, the more useful thing to look at is the harvest date and the growing region. This guide is a practical introduction to how we think about choosing produce, and how you can apply the same logic wherever you shop.]]></description>
    <pubDate>2026-06-10</pubDate>
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    <title><![CDATA[Kamo Eggplant: What It Is and How to Cook It]]></title>
    <link>https://ashvaultline.com/notes/kamo-eggplant-cooking-guide.html</link>
    <guid>https://ashvaultline.com/notes/kamo-eggplant-cooking-guide.html</guid>
    <description><![CDATA[Kamo eggplant is one of the most recognisable Kyo yasai, the traditional Kyoto vegetables, and also one of the most misunderstood. People who are used to the long, thin Japanese eggplant or the large Italian aubergine sometimes treat it the same way and end up with a result that does not do the variety justice. This is a guide to what makes it different and how to cook it well.]]></description>
    <pubDate>2026-07-01</pubDate>
  </item>
  <item>
    <title><![CDATA[What to Expect From a Weekly Vegetable Box Subscription]]></title>
    <link>https://ashvaultline.com/notes/weekly-vegetable-box-what-to-expect.html</link>
    <guid>https://ashvaultline.com/notes/weekly-vegetable-box-what-to-expect.html</guid>
    <description><![CDATA[A vegetable box subscription is a different kind of shopping from walking into a shop and choosing each item yourself. Some people love the constraint. Others find it frustrating. This is an honest account of how our Thursday box works, who tends to get the most out of it, and a few things to consider before you sign up.]]></description>
    <pubDate>2026-05-20</pubDate>
  </item>
  <item>
    <title><![CDATA[Tamba Black Beans: Fresh vs Dried and How to Use Both]]></title>
    <link>https://ashvaultline.com/notes/tamba-black-beans-fresh-vs-dried.html</link>
    <guid>https://ashvaultline.com/notes/tamba-black-beans-fresh-vs-dried.html</guid>
    <description><![CDATA[Tamba black beans are famous in Japan primarily as a dried ingredient used in the sweet simmered dish served at New Year. But the fresh bean, harvested in late July and August and eaten straight from the pod, is a completely different experience. We stock the fresh version for about four weeks each summer and the dried version in autumn and winter. This is a guide to both.]]></description>
    <pubDate>2026-07-15</pubDate>
  </item>
  <item>
    <title><![CDATA[Bitter Melon (Goya): How to Reduce the Bitterness and Cook It Well]]></title>
    <link>https://ashvaultline.com/notes/bitter-melon-goya-how-to-cook.html</link>
    <guid>https://ashvaultline.com/notes/bitter-melon-goya-how-to-cook.html</guid>
    <description><![CDATA[Goya, or bitter melon, is one of the vegetables that divides people most sharply. Some find the bitterness appealing from the first bite. Others find it overwhelming and give up. The difference is usually in the preparation. This is a practical guide to handling goya at home, including how to reduce the bitterness to a level that most people find pleasant without removing it entirely.]]></description>
    <pubDate>2026-06-25</pubDate>
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