A fascinating citrus fruit that is available from spring! Introducing recipes to enjoy Amanatsu

Uncovering the history and characteristics of Amanatsu

The ancient lineage of Natsudaidai

Amanatsu is a citrus fruit that originated from the summer orange (Natsu mikan), which is said to have originated in Japan around 1700. Natsu mikan itself has a very long history and has been popular in Japan for a long time. Amanatsu was born from this as a mutation.
Sometime in the early Showa period, a particularly delicious fruit was discovered among the summer oranges planted in an orchard in Oita Prefecture, and this marked the beginning of the "Amanatsu mikan (Kawano Natsu Daidai)." The variety was registered in 1950, and it became widely known as a "Amanatsu mikan."

Expansion and a brief heyday

Amanatsu oranges became popular for their unique bittersweetness and refreshing sweetness, and from the 1950s onwards, mass cultivation began in Oita, Kumamoto, Ehime prefectures, and other areas. As a citrus fruit second only to Unshu mandarins, they were actively cultivated in many orchards. However, in the 1970s, the increase in imported fruit led to a slight decline in consumption, and the area where Amanatsu oranges are cultivated also decreased accordingly. However, the refreshing bitterness and moderate sweetness beneath the thick skin has a loyal following, and they remain a popular citrus fruit, lining supermarkets and markets from spring to early summer

Why Amano Natsu is loved

Amanatsu is slightly smaller and shinier than summer mandarins, and its sourness fades relatively quickly, making it easier to taste the sweetness. Also, because it is a descendant of summer mandarins, it has inherited the distinctive bittersweetness and juiciness. As a representative citrus fruit that can be enjoyed from spring to early summer, it has been loved by many people both now and in the past

How to select and prepare sweet oranges to bring out their deliciousness

How to tell if amanatsu is delicious

When choosing sweet oranges, it is a good idea to check the following points:

Even if there are some scratches or blemishes, it's not a problem as long as the skin is firm and sturdy. In fact, scratches often don't have a significant effect on the taste, so try to choose one that takes into account the weight and the condition of the skin

How to peel and use

The skin of amanatsu is thick, so it is a little difficult to peel it by hand like you would with a Satsuma mandarin. If you keep the following steps in mind, the process will go smoothly

1. cutting
   board and cut off the top and bottom, then cut off the top and bottom horizontally.
2. Cut the outer skin as if peeling an apple.
   Insert the knife lengthwise and turn it around to remove some of the outer skin and white pith, just as if peeling an apple.
3. Separate the fruit into clusters and
   remove the seeds. Use the tip of a knife to make slits between the clusters and remove the fruit. If there are seeds inside the fruit, carefully remove them.

We recommend reusing the removed skin and white pith to make jam, marmalade, or peel, allowing you to enjoy the bittersweet flavor and aroma to the fullest

Various ideas for enjoying sweet oranges

Amanatsu are great for eating as they are, and are also great for cooking and baking. Here are some recipe ideas to help you fully enjoy Amanatsu. After summarizing the recipes, some of them include detailed step-by-step instructions, so please refer to them

Below we'll take a closer look at some of our most popular recipes

Recommended recipes for sweet oranges

Sweet orange marmalade

This classic dish allows you to enjoy the whole sweet orange skin. The contrast of bitter and sweet flavors is appealing, and it pairs perfectly with toast, pancakes, and yogurt

Ingredients (for 4 people)

• Amanatsu...3 pieces
• Sugar: About 50-60% of the total weight of the sweet orange peel and flesh
• Water…appropriate amount

How to make it

1. Preparing for parboiling:
   Peel the sweet oranges, remove most of the white pith, and chop into bite-sized pieces.
2. bitterness from the peel.
   Place the chopped peel in a pot and bring to a gentle boil with plenty of water, then discard the water. Repeat this process 2-3 times to reduce the bitterness.
3. that will be combined with the pulp
   , add the pulp (excluding the seeds) removed from the bunch to a pot and measure the total weight. Prepare sugar equivalent to 50-60% of the weight.
4. Add
   the pulp and peel, a little water, and sugar to a pot and simmer over low heat. If scum appears during the process, carefully skim it off and continue simmering.
5. When it reaches the desired consistency, it's done.
   When it's thick enough that it drips when you scoop it with a spatula, turn off the heat and it's done. Once it's cooled down, transfer it to a clean storage container.

Easy Sweet Orange Jam Made in the Microwave

This beginner-friendly recipe can be made in the microwave without cooking, and is recommended for those who want to enjoy sweet orange jam easily even when they're busy

Ingredients (for 4 people)

• Amanatsu...2 pieces
• Sugar: About 50% of the total weight of the sweet orange peel and flesh
• Lemon juice...1 teaspoon (optional)

How to make it

1. Preparing the Amanatsu
   Peel the Amanatsu and roughly remove the white pith. Chop the skin, remove the flesh from the cluster and set aside the seeds.
2. heat
   -resistant bowl and sprinkle sugar over the entire surface.
3. Microwave cooking:
   Cover loosely with plastic wrap and microwave (approximately 600W) for about 3 minutes. Remove from the microwave, stir, and microwave for another 2 minutes.
4. Adjust the thickness:
   If there is too much water, heat for another minute at a time while checking the consistency. Adjust the thickness to your liking.
5. To finish
   , add lemon juice to taste for a more intense flavor. Once cooled, transfer to a storage container and it's done.

Sweet orange peel chocolate

This sweet is made by boiling the skin of amanatsu oranges in sugar, drying it, and then coating it in chocolate. The bittersweetness and the sweetness of the chocolate are an exquisite match

Ingredients (for 4 people)

• Sweet orange peel...2 pieces
• Sugar: Equal to the weight of the peel
• Chocolate...appropriate amount

How to make it

1. Peel
   the sweet oranges and carefully remove the white pith. Cut into sticks about 5-6cm long and 1cm wide.
2. a de-saccharinating
   pot, bring to a boil, then discard the water. Repeat this process twice. This is an important step to reduce the bitterness.
3. 
   Prepare sugar in an amount equal to the weight of the peels to be boiled down with sugar
4. 
   Spread it on a drying
5. Coat with chocolate
   Dip about half of the peel into the chocolate that has been melted in a double boiler and let it cool until it hardens.

Sweet orange salad

This simple salad combines juicy sweet oranges with crunchy vegetables. The key to this salad is the citrus aroma, which can't be achieved with the sourness of the dressing alone

Ingredients (for 4 people)

• Amanatsu...1 piece
• Lettuce, baby leaves, etc. - appropriate amount
• 1 cucumber
• Your favorite dressing...appropriate amount
• Olive oil, salt, pepper...a little

How to make it

1. Preparing the vegetables:
   Wash the lettuce and baby leaves and drain thoroughly. Thinly slice the cucumber.
2. off the sweet oranges
   and cut a slit into each bunch to remove the fruit. If you don't like the thin skin of the bunch, you can remove it.
3. 
   Place the vegetables and sweet oranges in a mixing
4. dressing
   and enjoy a light, refreshing salad.

Amanatsu cake (example of pound cake)

Adding sweet orange peel and juice to baked goods will bring out the citrus aroma, making it a convenient snack or gift

Ingredients (for one pound cake)

• Cake flour...100g
• 1/2 teaspoon baking powder
• Butter (or margarine)...80g
• Sugar...60g
• Eggs…2 pieces
• Sweet orange juice...2 tablespoons
• Amanatsu peel (grated or chopped)...appropriate amount

How to make it

1. Preparation:
   Bring the butter and eggs to room temperature. Line a pound cake mold with parchment paper. Preheat the oven to 170°C.
2. to make the dough
   and knead until creamy. Add the sugar and mix well. Add the beaten eggs little by little and mix well so that the mixture does not separate.
3. the flour and
   baking powder and mix lightly with a rubber spatula. Add the juice and grated peel of the sweet orange and mix until the batter is uniform.
4. the batter
   into the pound cake mold and bake in a 170°C oven for approximately 30 to 35 minutes. If a toothpick comes out clean, it's done.
5. Once
   cooled, remove from the mold and leave to cool completely. Your pound cake will have a soft, sweet orange aroma.

Sweet orange jelly

This jelly, made with plenty of sweet orange juice, is perfect for hot weather or when you want a refreshing dessert

Ingredients (for 4 people)

• Amanatsu...2 pieces (juice: approx. 200ml)
• Water: Adjust to about 300ml with fruit juice
• Sugar...30-50g to taste
• Gelatin...5g (or agar)
• Sweet orange pulp (as desired)

How to make it

1. To extract the juice
   , cut the sweet oranges in half and squeeze to extract the juice. Strain through a colander to avoid mixing in any seeds or pulp fibers.
2. the gelatin
   in a small amount of water (not included in the recipe). If using agar, add the step of boiling the powdered agar directly to dissolve it.
3. To make the liquid,
   add the juice, water, and sugar to a pot and heat until the sugar dissolves. Be careful not to boil.
4. Add the gelatin.
   Turn off the heat, add the gelatin, and dissolve it completely. Stir well and pour into a container.
5. Chill and
   harden in the refrigerator for at least 2 hours. Serve topped with sweet orange pulp to your liking.

Main dishes using sweet oranges (meat and fish sauces and marinades)

The sourness and bitterness of sweet oranges are perfect for meat and fish dishes. Just adding a little to a sauce will give it a refreshing flavor. Here is an example of chicken stewed in sweet orange sauce

Ingredients (for 4 people)

• Chicken thighs...2 pieces
• Amanatsu...1 (use both juice and pulp)
• 1/2 onion
• 1 clove of garlic
• Water or soup...about 200ml
• Salt and pepper...to taste
• 1 tablespoon olive oil

How to make it

1. Preparing the ingredients:
   Remove excess fat from the chicken thighs and season with salt and pepper. Thinly slice the onion and finely chop the garlic. Squeeze the juice out of the sweet oranges and remove the flesh from the bunches.
2. frying
   pan over medium heat, add olive oil and fry the chicken skin-side down until golden brown. Once both sides are browned, remove from the pan.
3. to fry the aromatic vegetables
   , fry the garlic and onion until softened, then add the chicken back in.
4. stewed
   juice and water (or soup) and simmer over low heat. If any scum appears during the process, skim it off and add the sweet orange pulp.
5. thickened
   a little, adjust the seasoning with salt and pepper. Coat the chicken in the sauce, which has a rich sweet orange flavor, and it's done.

To fully enjoy sweet summer oranges

So far, we've introduced the history and characteristics of Amanatsu, as well as various recipes. Amanatsu is not just something you can eat as is; its appeal is that you can use everything from the skin to the juice and pulp without waste. Its bittersweet flavor adds an accent to salads and main dishes, and its ability to enhance sweetness makes it a great addition to desserts

Another classic way to enjoy sweet oranges is to make marmalade or peel confectionery using the thick skin. The unique citrus aroma that spreads when you put it in your mouth is perfect for the refreshing weather from spring to early summer

Amanatsu is a relatively new citrus fruit that was born in Japan, but the original summer mandarins have been around for a long time, so it has a long history on the Japanese dining table. Although the area where it is cultivated has decreased since its heyday, there are many fans who love its taste. It is in season from March to May, so if you see it in a store, be sure to pick one up

Although Amanatsu is not a traditional Japanese dish, and is a citrus fruit cultivated in Japan, it is now becoming known overseas. We recommend combining Amanatsu with dishes that have been introduced overseas, and enjoying them in creative arrangements. For example, when used in marinades or carpaccio, the unique bitterness of Amanatsu adds a sharp flavor

Amanatsu oranges have an exquisite balance of bitterness and sweetness. Why not try out recipes and cooking methods that bring out their charm to the fullest and experience the changing of the seasons? By incorporating them into your daily meals, your everyday dishes and snacks will surely become just a little more special

If you come across Amanatsu oranges in season, be sure to give them a try. If you try making marmalade or sweets with them, you'll be able to appreciate the profound flavor of Amanatsu oranges once again. We hope you'll enjoy the refreshing atmosphere of spring and early summer by incorporating Amanatsu oranges into your daily life