NIPPON NO KAJITSU Hassaku from Setouchi [T81KK90848]
Our Selling Price: US$3.10(tax incl.)
Weight: 235g
Item Description
NIPPON NO KAJITSU
Hassaku from Setouchi
Hassaku is the hybrid Citrus maxima, and it is very popular
with its dense pulp and fresh juice.
The granulated sugar in syrup, which is often used for
high-class Japanese sweets,
makes the most of the taste of fruits
and brings out the refined sweetness.
〜About Hassaku〜
Freshness and a bit of bitterness are its features.
This type of citrus maxima was discovered
at the precinct of temple in Hiroshima.
When the skin of fruits is thick, you usually snick it to peel the skin.
For this product, skin is removed, so you don’t have to worry about that,
Just enjoy tasting Hassaku!
【Harvest time】
A middle of December to late February is the busiest harvest season.
【Fact of Hassaku】
In the Edo period, Hassaku was discovered at the temple in Hiroshima.
Because a chief priest of the temple said,
“We will be able to eat it in Hassaku”, the name of “Hassaku” was given.
※Hassaku means “Aug.1” in Japan
Nowadays, Hassaku is harvested from winter
to spring, and sometimes store it to remove the sourness.
【Recommended Recipes】
Tarte Soleil with Chocolate and hassaku *Ingredients* for 21cm diameter Cooking time: 1hour 1can ‘Japanese Fruits’ Hassaku 2sheet Frozen pie sheet 30g Chopped chocolate A) 1piece Egg york A) 1 teaspoon Milk *Direction* 1. Break hassaku. 2. Mix all ingredients A. 3. Roll pie sheet into 20cm square. Make 2 round sheets. 4. Place chocolate and hassaku on a sheet. Put 2 on the edge of the sheet. Cover it with another pie sheet. Press the edge with folk to seal. 5. Put 2 on the surface. Place 7cm diameter of mould (or any), and score the surface into 12 pieces. 6. Place the sheet onto an oven pan. Twist the scores to make ‘sun pie’. 7. Pre-heat an oven to 200c Celsius. Bake it for 20 minutes. Lower temperature to 180c Celsius, and bake another 15 minutes.
Marinated salad with Horse mackerel and Hassaku *Ingredients* for 3 servings Cooking time: 10 minutes 1can ‘Japanese Fruits’ Hassaku 100g Horse mackerel for sashimi 50g Spring onion ½ tablespoon White wine vinegar 1 tablespoon Olive oil Salt and pepper Dill (or Parsley, Thyme, etc.) *Direction* 1. Slice spring onion. Cut horse mackerel into bite size. Separate hassaku from syrup. 2. Mix white wine vinegar, olive oil, salt and pepper, and dill. Add hassaku, horse mackerel and onion and marinate well.
Ceviche with Horse mackerel and Hassaku *Ingredients* for 2-3 servings Cooking time: 20 minutes 1can ‘Japanese Fruits’ Hassaku 3 middle size Horse mackerel for sashimi fillet 1 Spring onion 5 Snap pea 1 teaspoon White ‘dashi’ broth 3tablespoon Olive oil 1 tablespoon Lemon juice Salt Black pepper *Direction* 1. Remove bones from fish fillet. Cut into bite size. Sprinkle lemon juice and white dashi broth. 2. Slice a spring onion. Soak it for 5 minutes. After that, strain well and remove water with kitchen paper towel. Boil snap pea. 3. Place onion and hassaku on a plate. Place fish in the center. Add slice of snap pea, and pour olive oil. Sprinkle salt and black pepper.
Hassaku and Prosciutto Salad *Ingredients* for 2 servings Cooking time: 15 minutes (excluding time for preparing lotus root) 1can ‘Japanese Fruits’ Hassaku 1bag Mesclun (Salad green) 30g Prosciutto 100g Lotus root 30g Parmigiano-Reggiano 3tablespoon Balsamic vinegar Pepper *Direction* 1. Slice lotus root, and cut slices into ¼ pieces. Soak them into vinegar for more than 2 hours. 2. Break hassaku into half or ¼ pieces. Cut prosciutto into 1cm strip. 3. Put ingredients 1, 2 and mesclun into a bowl. Add Parmigiano-Reggiano and Balsamic vinegar and mix well. 4. Add pepper and serve.
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