Nippon no Kajitsu Sweet Summer Orange from Kumamoto [T81KK90518]
Our Selling Price: US$3.20(tax incl.)
Weight: 230g
Item Description
Nippon no Kajitsu
Sweet Summer Orange from Kumamoto
Japanese Sweet Summer orange from Kumamoto
You must be addicted to its sourness and mild bitterness!
The syrup made from granulated sugar, which is often used for
high-class confectioneries,
makes the most of the taste of fruits
and brings out the refined sweetness. You just try it!
【Harvest time】
This type of orange is usually harvested from December to early January.
【Tips for Sweet Summer Orange】
The official name of Sweet Summer Orange is “Kawanonatsudaidai”.
This is named by Kawano who discovered it in 1935.
Sweet Summer Orange is sweeter than Summer Orange,
so you can try both and compare them!
Size: M2
Capacity(drained weight): 110g
Capacity(total weight): 185g
Manufacturer: KOKUBU GROUP CORP
【Recommended Recipes】
Ceviche with Scallop and Amanatsu
*Ingredients* for 2 servings Cooking time: 15 minutes 1 can ‘Japanese Fruits’ Amanatsu 4 slice Scallop sashimi ½ Onion (Slice and soak) 1 piece Strawberry Watercress <For dressing> 3 tablespoon Olive oil 1 tablespoon Lemon juice 1 tablespoon Syrup from ‘Japanese Fruits’ Amanatsu 2 teaspoon ‘Shiradashi’ Japanese broth from seaweed, shiitake mushroom and soy sauce *You may add minced green chilli for hot flavour.
*Direction* 1. Separate amanatsu and syrup. Mix with all dressing ingredients well. 2. Cut amanatsu and scallop into 1cm dice, and put them into a bowl. Add dressing and mix well. Leave it for a while to absorb dressing. 3. Place sliced onion on a plate, and put 2 with dressing. Sprinkle cut strawberries and watercress on it. Sweet and Sour Chicken *Ingredients* for 2 servings Cooking time: 30 minutes (excluding time for marinating chicken) 1 can ‘Japanese Fruits’ Amanatsu 1 fillet Chicken thigh 1 tablespoon ‘Shio Koji’ Salted rice molts Pepper ¼ each Paprika (Red and Yellow) 1 Onion 1 Tomato Olive oil Snap peas 2 tablespoon Black vinegar ½ tablespoon Soy sauce 1 tablespoon Starch
*Direction* 1. Marinate chicken thigh with ‘shio koji’ and pepper in a Ziploc bag. Leave it overnight. Boil snap peas. 2. Cut an onion into wedges. Cut paprika and tomato into bite size. 3. Put olive oil into a pan. Heat chicken thigh until the skin gets crispy. Take it out from the pan. 4. Fry onion, tomato and paprika with the pan. 5. Put the chicken back into the pan. Add black vinegar, soy sauce, amanatsu with syrup and starch. Boil until the liquid gets thick. 6. Serve it on the plate with snap peas.
Amanatsu Cheese Cake *Ingredients* for 21cm diameter Cooking time: 1 hour 1 can ‘Japanese Fruits’ Amanatsu 100g Graham cracker (powder) 80g Butter A) 200g Cream cheese A) 50g Sugar A) 2piece Egg A) 30g Flour *Direction* 1. Mix well graham cracker with melted butter. Place it into a tart mould, and press it over a plastic wrap. 2. Mix ingredients A with blender. Pout it onto the mould. 3. Place amanatsu. 4. Pre-heat an oven to 160c Celsius. Bake it for 20 minutes. Heat the oven to 180c Celsius and bake it for another 20 minutes.
Amanatsu Jelly *Ingredients* for 2 servings Cooking time: 15 minutes (excluding time for cooling) 1 can ‘Japanese Fruits’ Amanatsu 3 tablespoon White wine 2g Gelatin 6cc Water Mint leaves *Direction* 1. Soak gelatin. 2. Separate amanatsu from syrup. 3. Add white wine to syrup. Boil it to remove alcohol. 4. Stop heating, then add soaked gelatin and make gelatin melted. 5. Pour it into a cooking pad to cool. Put it in a fridge. 6. Place amanatsu into a small bowl. Add crashed 5 and serve with mint leaves.
Sweet Yogurt Toast *Ingredients* for 2 servings Cooking time: 5 minutes (excluding straining yogurt) 1 can ‘Japanese Fruits’ Amanatsu 2 slices Bread 200g Plain yogurt 1 tablespoon (20g) Condensed milk
*Direction* 1. Strain yogurt with a kitchen paper on top of a strainer for a couple of hours in a fridge. (A pinch of salt make liquid come out faster from yogurt. It becomes half amount after strained well.) 2. Add condensed milk to the yogurt and mix well. Add strained amanatsu, and mix gently. 3. Put 2 on a slice of bread. Toast it for 3 minutes. You can put 2 on a toasted bread as well. *Don’t throw liquid from yogurt! It contains plenty of protein and is low calories. Make tasty healthy drink by mixing syrup!
Amanatsu Ice Pop with Calpis *Ingredients* for 6 servings Cooking time: 10 minutes (Excluding time for freezing) 2 can ‘Japanese Fruits’ Amanatsu A) 50g Syrup from ‘Japanese Fruits’ Amanatsu A) 100g Calpis A) 30g Orange juice *Directions* 1. Put all ingredients A into a bowl and mix well. 2. Place amanatsu in moulds. Pour 1 into the moulds gently. 3. Tap moulds to remove air. Put a stick in each mould and freeze for more than 8 hours.
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