Wine Kanten Jelly | Hiroko’s Recipes

Addicted 2 Sushi — Sun, 04 Mar 2018 15:15:21 +0000

Kanten is similar to Agar Agar but much easier to use. The advantage of using Kanten as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from…

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Wagashi: Kamishichiken Oimatsu Bitter Citrus Summer Jelly

Wed, 13 Feb 2013 10:42:13 +0000

Natsumikan is a bitter Japanese citrus fruit in season during the summer months. Several wagashi confection stores in Kyoto are quite famous for their chilled natsumikan jellies, in which the jelly is usually inside the hollowed out whole natsumikan fruit peel. They are a bit expensive but are quite a dramatic presentation so are often given as gifts. Natsumikan (lit. summer tangerine) is a bitter citrus fruit making it especially suited to quenching summer thirsts. Natsukanto Citrus Jelly - Served Oimatsu is a famous shinise confectionary in the Kamishichiken geisha quarter (hanamachi) near Kitano Tenmagu Shrine in the Nishijin area of Kyoto and their natsumikan jelly is perhaps the most famous of all in Kyoto. I like the ...

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kanten Archives - Addicted to Sushi

Wine Kanten Jelly | Hiroko’s Recipes

Wagashi: Kamishichiken Oimatsu Bitter Citrus Summer Jelly