NIPPON NO KAJITSU Iyokan from Setouchi [T81KK90847]

NIPPON NO KAJITSU Iyokan from Setouchi [T81KK90847]

Our Selling Price: US$3.10(tax incl.)

Weight: 235g

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Item Description

 

 

NIPPON NO KAJITSU

Iyokan from Setouchi

 

 

 

This is a canned Iyokan which is a hybrid of Mandarin and orange.

Its mild bitterness enhances the great sweetness of pulp.

The granulated sugar syrup, which is often used

for high-class Japanese confectioneries,

makes the most of the taste of fruits

and brings out the refined sweetness.

  

【Harvest time】

From early to late December is the busiest harvest season.

 

【Tips for Iyokan】

Do you know “limonene” which is included a lot in peel of citrus fruits?

It is believed that it has a relaxing and slimming effect.

Why don't you enjoy the aroma of limonene before you eat citrus fruits?

You'll be blessed by the great effects of limonerne!

 

 

 

Size: M2

Capacity(drained weight): 110g

Capacity(total weight): 190g

Manufacturer: KOKUBU GROUP CORP

 

 

【Recommended Recipes】

 

 

 

Chocolate Tart with Iyokan

*Ingredients* for 21cm diameter Cooking time: 1 hour

1can  ‘Japanese Fruits’ Iyokan

8pieces (about 70g) Biscuit

50g Butter

160g Chocolate bar

200cc Whipping cream

1Egg

 

*Direction*

1. Put butter into a bowl, and melt it over hot water bath.

2. Crush biscuits into crumbles. Add crushed biscuits into 1 and mix well. Put butter on a tart mould.

Pour mixture into the mould. Press biscuits well onto the moulds with spoons.

3. Heat whipping cream in a pan. Add chocolates.

4. Beat an egg well, and add to 3. Mix well.

5. Pre-heat an oven to 170c Celsius. Bake it for 25-30 minutes.

(You will see it’s watery in the middle of tart, but it gets done once it becomes cooler in a fridge.)

 

 

Iyokan Jelly

*Ingredients* for 2 servings  Cooking time: 30 minutes (excluding time for cooling)

1can  ‘Japanese Fruits’ Iyokan

1 Fresh iyokan

5g Gelatin

 

*Direction*

1. Cut fresh iyokan into half. Take out all pulps and squeeze them to make juice. Remove inside white pulps gently from iyokan peel to make it a dessert bowl.

2. Separate canned iyokan from syrup.

3. Mix iyokan juice and syrup and make it 200cc in total.

4. Heat mixture 3 in a pan with low heat. Add gelatin to melt.

5. Stop heating. Cool the pan with cool ice water bath.

6. Pour 5 into iyokan peel bowls. Put iyokan.

7. Put them in a fridge to cool. Serve it with herb (if any).

 

 

Iyokan Tart

*Ingredients* for 2 servings  Cooking time: 1hour 15 minutes (excluding straining yogurt)

1can‘Japanese Fruits’ Iyokan

100g Pancake mix

1and ½ tablespoon (22g)  Milk

1and 1/2tablespoon (21g) Olive oil

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. Put pancake mix into a bowl, add milk and olive oil and mix it gets smooth. Make a big dough ball and leave it for from 30 minutes to overnight.

3. Place a dough and roll it out into 5mm thick. Make tart mould with the dough. Bake it for 15 minutes with an oven.

4. Mix condensed milk with 1. Separate iyokan from syrup.

5. Put the cream 4 into the tart mould 3. Place iyokan. Serve with mint leaves (if any).

*Don’t throw liquid from yogurt! It contains plenty of protein and is low calories. Make tasty healthy drink by mixing syrup!

 

                                                                                                           

 

 

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