NIPPON NO KAJITSU Hyuganatsu from Miyazaki [T81KK90849]

NIPPON NO KAJITSU Hyuganatsu from Miyazaki [T81KK90849]

Our Selling Price: US$3.50(tax incl.)

Weight: 230g


Item Description




Hyuganatsu from Miyazaki




To bring out the original flavor of Hyuganatsu, only peel the hard skin outside,

left the inner skin and cotton, and cut and divide it one by one.

So you can enjoy the less bitterness and sweet and sour pulp.

The granulated sugar in syrup, which is often used for high-class

Japanese sweets, this product makes the most of the taste 

of fruits and brings out the refined sweetness.


【Harvest time】


From January to May is the busiest harvest season.

But it may change depending on the cultivation method.


【Tips for Sweet Summer Orange】


The official name of Sweet Summer Orange is “Kawanonatsudaidai”.

It's named by Kawano who discovered it in 1935.

Sweet Summer Orange is sweeter than Summer Orange,

so you should try both and compare them!


Size: M2

Capacity(drained weight): 110g

Capacity(total weight): 185g





【Recommended Recipes】




Carottes Rapees (French Carrot Salad) with Hyuganatsu



*Ingredients* for 2 servings  Cooking time: 10 minutes

1can  ‘Japanese Fruits’ Hyuganatsu (Separate orange from syrup)

1 (150g)  Carrot

A) 1tablespoon     Lemon juice

A)1tablespoon       Syrup from ‘Japanese Fruits’ Hyuganatsu

A) 2tablespoon      Olive oi

3piece table           Black olive (Slice thinly)

Mozzarella cheese



1. Peel a carrot, then cut in half vertically. Slice them thinly with slicer.

Sprinkle ½ teaspoon of salt and leave for 5 minutes.

2. Squeeze carrots to remove liquid, and put them into a bowl.

Add black olives and ingredients A, and mix well. Add hyuganatsu and mix well.

3. Place 2 on a plate. Add mozzarella cheese and parsley to serve.


Seafood Salad with Hyuganatsu



*Ingredients* for 4 servings  Cooking time: 15 minutes

1can ‘Japanese Fruits’ Hyuganatsu (Separate orange from syrup, and cut orange into half vertically.)

4pack Seafood sashimi (scallop, sea bream, shrimp, etc.)

4leaves  Lettuce

4 Asparagus

Coarse pepper, Olive oil, Balsamic vinegar


1. Sprinkle ‘shirodashi’ broth on sashimi and marinate well. Then remove liquid from sashimi.

2. Place torn lettuce on a plate. Put sashimi on it.

3. Place hyuganatsu on the center of the plate.

4. Pour olive oil and balsamic vinegar. Sprinkle coarse pepper.


Cold ‘Shiruko’ Red Bean Soup



*Ingredients* for 2 servings  Cooking time: 20 minutes

1can   ‘Japanese Fruits’ Hyuganatsu

150g   ‘Tsubuan’ red bean paste (not mashed)

3tablespoon   Starch

1/2cup   Milk


1. Separate hyuganatsu from syrup, and cut into bite size.

2. Put starch, milk and 2 tablespoon of syrup into a microwavable bowl,

and mix well with whipper.

3. Gently cover mixture 2 with plastic wrap. Microwave (600w) for 1 minute.

Stir mixture well with whipper.

Repeat microwave and stir 2 more times. (Heat 3 minutes in total.)

4. Scoop the mixture to make bite-sized mochi dumpling. Soak dumplings to cool.

5. Mix the rest of syrup and red bean paste.

6. Put red bean paste, dumplings and hyuganatsu into a bowl to serve.



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