Nippon no Kajitsu Sweet Summer Orange from Kumamoto [T81KK90518]

Nippon no Kajitsu Sweet Summer Orange from Kumamoto [T81KK90518]

Our Selling Price: US$3.20(tax incl.)

Weight: 230g

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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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