Nippon no Kajitsu White Peach “AKATUKI” from Tohoku [T81KK90513]

Nippon no Kajitsu White Peach “AKATUKI” from Tohoku [T81KK90513]

Our Selling Price: US$3.50(tax incl.)

Weight: 240g

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Item Description

 

Nippon no Kajitsu

Japanese White Peach “AKATUKI”

from Tohoku

 

 

 

 White peach “AKATUKI” from Tohoku .

Its soft texture and aroma is different from other peach.

AKATUKI is carefully grown in the area of Tohoku

such as Fukushima or Yamagata,

and  very popular among the fruits market.

The syrup made from granulated sugar,

which is often used for high-class confectoneries,

makes the most of the taste of fruits and

 brings out the refined sweetness.

 

【Harvest Time】

 

 Early July to late August is the busiest season for harvest.

 

 

【Tips for Peach】

 

Why is peach used for the Japanese old tale “MOMOTARO”?

Since a long time ago, peach has been popular as a plant which gives us a long life.

“MOMOTARO” is busting ores in the story,

so there may be some relationship between peach and MOMOTARO.

 

Size: M2

Capacity(drained weight): 110g

Capacity(total weight): 195g

Manufacturer: KOKUBU GROUP CORP

 

 

 

 

 

                                【Recommended Recipes】

 

‘Somen’ Japanese thin noodle with peach and prosciutto

It’s like Japanese capellini.

*Ingredients* for 2 servings  Cooking time: 10 minutes

1 can       ‘Japanese Fruits’ White peach

2 servings                 Somen noodle (or capellini, buckwheat noodle)

30g                              prosciutto

4 leaves  Shiso Perilla

2 tablespoon           Olive oil

2 teaspoon              Lemon juice

2 tablespoon           Soy sauce

Salt and pepper

 

*Direction*

1.  Separate peaches from syrup. Cut peaches into bite size.

2. Put prosciutto, 2 teaspoon of can syrup, sliced perilla into a bowl. Marinate them with olive oil, lemon juice, salt and pepper.

3. Boil somen noodle. Rinse it with cold water, then put them on a strainer to drain well.

4. Mix noodle with marinated ingredients. Serve with slices of perilla on top.

 

 

‘Flower’ salad with peach and salmon

Make flower bloom in your salad!

*Ingredients* for 5 servings  Cooking time: 10 minutes

1 can       ‘Japanese Fruits’ White peach

5 slices    Smoked salmon

Salad green vegetables

Olive oil and salt

 

*Direction*

1.  Put salad vegetables on plates.

2. Slice peaches into 3 pieces.

3. Put peaches on a slice of smoked salmon, and roll it.

4. Arrange rolls into the plates. (It looks nice if you use greens to hold rolled ‘flowers’.)

5. Sprinkle salt and olive oil before serving.

 

Cold Onion Potage

*Ingredients* for 2 servings  Cooking time: 1 hour

4 slices    ‘Japanese Fruits’ White peach

200g         Onion (harvested in spring)

50g            Milk

100g         Soy milk

10g            Butter

White pepper

 

*Direction*

1. Cut an onion into half vertically, then into 1cm pieces.

2. Put butter into a pan. Sauté cut onion for 30 minutes. Cool sautéed onion in the fridge.

3. Mix sautéed onion, milk, soy milk and white pepper with mixer.

4. Cut 2 slices of peaches into small dices. Slice another 2 slices of peaches.

5. Make a rose with slices peach. (One slice per rose)

6. Put dice of peaches into a cup, and pour soup.

7. Put a peach rose on top.

 

 

 

Peach Jelly with Chia seed

*Ingredients* for 3 servings  Cooking time: from 30 minutes

1 can                           ‘Japanese Fruits’ White peach

10g                              Chia seeds

1 teaspoon              Lemon Juice

Mint leaves

1-2 teaspoon          Olive oil (if you want richer flavour)

 

*Direction*

1. Take our peached from a can. Cut peached into bite size.

2. Add chia seeds and lemon juice into syrup in the can. Put peached back into the can.

3. Cool the can for 30 minutes to a couple of hours to let chia seed absorb syrup. Mix with small pieces of mint leaves.

4. Serve with mint leaves on top.

5. If you like richer flavour, try add a little of olive oil on the jelly.

 

 

 

Peach Bavarois

It’s like milk pudding. You can enjoy two different texture; bavarois and jelly in one serving!

*Ingredients* for 4 servings  Cooking time: 20 minutes (excluding cooling time)

1 can                           ‘Japanese Fruits’ White peach

(Separate 4 pieces for decoration. Cut the rest of peaches.)

<For bavarois>

100g                            Yogurt

150g                            Whipping cream

40g                              Sugar

5g                                 Gelatine (Add 50cc of hot water to dissolve)

½ teaspoon              Peach liqueur (If any)

<For jelly>

200cc                          Mixture of water and canned syrup

30g                              Sugar

2g                                 Gelatine

½ teaspoon              Peach liqueur (If any)

 

*Direction*

1. Add sugar to whipping cream, and whip with hand mixer to yogurt-like stiffness.

2. Add yogurt and cut peaches. Then add gelatines and liqueur. Mix well.

3. Pour mixture onto glasses. Cool them in a fridge.

4. Put syrup, water and sugar into a pan, and heat.  Turn off heat before boiling. Cool down the mixture.

5. Pour mixture onto glasses. Cool them in a fridge.

6. Put peaches on the bavarois, then place crushed jelly on it.

 

 

Mixed Fruits Ice Milk Pop

Kids love this for sure!

*Ingredients* for 6 servings  Cooking time: 30 minutes (excluding freezing time)

1 can                           ‘Japanese Fruits’ White peach

2 cans                         ‘Japanese Fruits’ Mixed frits

  1. 50g              Canned mixed fruits syrup

  1. 250g            Milk

50g            Whipping cream

10g            Sugar

 

*Direction*

1. Mix ingredients A in a bowl.

2. Whip cream with sugar into medium-firm peaks.

3. Mix 1 and 2 together.

4. Put bite-sized mixed fruits into moulds, then pour mixture gently.

5. Tap moulds to remove air. Put a stick in each mould and freeze for more than 8 hours.

 

 

 

Peach Sangria Fruits Ice Pop

For adult only (shhh…)

*Ingredients* for 6 servings  Cooking time: 30 minutes (Excluding freezing time)

1 can                           ‘Japanese Fruits’ White peach

1 can                           ‘Japanese Fruits’ Yellow peach

  1. 100g            Red wine

  1. 30g             Sugar

  1. 1 stick         Cinnamon Stick

  1. 4pieces      Cloves

  1. 4pieces      Black pepper

  1. 1cm             Vanilla beans

     

  2. 30g              Syrup from ‘Japanese Fruits’ White peach

  1. 30g              Syrup from ‘Japanese Fruits’ White peach

  1. 100g            Grapefruits juice

*Direction*

1. Heat ingredients A in a pan. Stop heating before boiling, then cool down.

2. Put 1 on a strainer to make it smooth, and mix with ingredients B.

3. Put peaches into moulds, and pour mixture 2 gently.

4. Tap moulds to remove air. Put a stick in each mould and freeze for more than 8 hours.

 

‘Dekopon’ Orange and Peach Fruits Ice Pop

Easy recipe! You can try in different juice.

*Ingredients* for 6 servings  Cooking time: 20 minutes (Excluding freezing time)

1 can        ‘Japanese Fruits’ Dekopon orange

1 can        ‘Japanese Fruits’ White peach

  1. 50g              Syrup from ‘Japanese Fruits’ Dekopon orange

  1. 50g              Syrup from ‘Japanese Fruits’ White peach

  1. 130g            Apple juice

  1. 20g              Syrup

*Direction*

1. Mix ingredients A in a bowl.

2. Put dekopons and peaches into moulds, then pour 1 gently.

3. Tap moulds to remove air. Put a stick in each mould and freeze for more than 8 hours.

 

                                                                                                                             

                                                                                               

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