NIPPON NO KAJITSU Hassaku from Setouchi [T81KK90848]

NIPPON NO KAJITSU Hassaku from Setouchi [T81KK90848]

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

Weight: 235g

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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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