The fascinating citrus fruits that will be available in the spring! Introducing recipes that you can enjoy

Understanding the history and characteristics of Amanatsu

The ancient genealogy of summer orange (natsudaidai)

Amanatsu is a citrus fruit that was born from summer orange (summer mandarin orange), which is said to have occurred in Japan around 1700. Summer orange itself has a very long history and has been popular in Japan for a long time. Amanatsu was born from that point in mutation.
At one point in the early Showa period, fruits with a particularly delicious taste were found among the summer oranges planted in a certain garden in Oita Prefecture, and this was the beginning of the "Amanatsu Mandarin oranges (Kawano Summer Orange)." In 1950, the variety was registered, and it became widely recognized as "Amanatsu mandarin oranges."

Spread and a temporary heyday

Amaka's unique bittersweet and refreshing sweetness became popular, and since the 1950s, it has been cultivated in clusters in Oita, Kumamoto, and Ehime prefectures. As the second most citrus fruit after Setsumu mandarin oranges, it was cultivated actively in many orchards. However, in the 1970s, imported fruits increased, and consumption decreased slightly, and as a result, the area of ​​cultivation in Amanatsu also decreased. However, the refreshing bitterness and moderate sweetness under the thick skin have a strong fan base, and is still a popular citrus fruit that is currently featured in supermarkets and markets from spring to early summer.

Why Amanatsu is loved

Amanatsu is slightly smaller and glossy than summer mandarin oranges, and the sourness is removed relatively quickly, making it easier to feel the sweetness. Additionally, since it continues the summer mandarin oranges, it also has a strong inheritance of its unique bittersweet and juicy nature. It is popular among many people both today and in the past as a representative citrus fruit that can be enjoyed from spring to early summer.

How to choose and prepare to bring out the deliciousness of sweet summers

How to tell the difference between delicious sweet summers

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

Even if there are slight scratches or stains, it is fine as long as the outer skin is hard and firm. In fact, scratches often do not have a major impact on the taste, so choose one with emphasis on weight and skin condition.

How to peel and use the skin

Because the skin of Amanatsu is thick, it is a little difficult to easily peel it with just your hands, like Satsuma mandarin oranges. By paying attention to the steps below, the work will proceed smoothly.

1. that cuts off the top and bottom
   , and then quickly cut off the head and buttocks horizontally.
2. Cut the outer skin to peel an apple and
   place a knife in a vertical direction, and turn it round and remove the outer skin and white cotton to some extent, peeling the apple.
3. Divide into clusters and
   use the tip of a knife to remove the seeds to make a cut between the clusters and remove the fruit. If there are seeds in the fruit, remove them carefully.

It is recommended to reuse removed skin and white cotton as jams, marmalades and peels. You can enjoy the bittersweet and aroma to the fullest.

Various ideas to enjoy Kansatsu

In Amanatsu, it is not only great for eating as is, but also for cooking and baking. From here, we will introduce some recipe ideas to help you fully enjoy Amanatsu. After putting it all together on the table, some recipes provide detailed instructions, so please refer to them.

Below we'll give you a detailed explanation of some of the most popular recipes.

A collection of recommended recipes for Amanatsu

Amanatsu marmalade

This is a classic dish that can be enjoyed with the sweet summer skin. The contrast between bittersweet and sweetness is attractive, and goes great with toast, pancakes and yogurt.

Ingredients (for 4 people)

• Amanatsu...3 pieces
• Sugar... Approximately 50-60% of the total weight of the skin and flesh of Kanka
• Water...appropriate amount

How to make it

1. Preparing for boiling the bottom
   Peel the sweet summer skin, remove some of the white cotton, and chop it into bite-sized pieces.
2. from the skin
   in a pot, lightly boil it in plenty of water, and then discard the hot water. Repeat this process two or three times to relieve the bitterness.
3. that will be combined with the flesh
   is removed, add the flesh (except the seeds) removed from the cluster to the pot and weigh the entire amount. Have sugar that weighs 50-60%.
4. Add the sugar and simmer
   in a pot, add the flesh, skin, a little water, and sugar, and simmer over low heat. If the scum appears halfway through, carefully scoop it off and simmer it.
5. Once the thickness reaches your desired thickness
   , scoop it with a finished spatula, and when it becomes thick enough to fall off, turn off the heat and you're done. Once the heat has subsided, transfer it to a clean storage container.

Easy Kanatsu jam made in the microwave

This recipe is also gentle on beginners, making it in the microwave without baking. Recommended for those who want to enjoy sweet summer jam easily even when they're busy.

Ingredients (for 4 people)

• Amaka...2 pieces
• Sugar...about 50% of the total weight of the skin and flesh of Kanka
• Lemon juice... 1 tsp (optional)

How to make it

1. Preparation for Amaka
   Peel the Amaka skin and roughly remove the white cotton. Chop the skin, remove the flesh from the cluster and remove the seeds.
2. in a heat-resistant container
   in a heat-resistant bowl and sprinkle the whole sugar.
3. a microwave heating
   soft wrap and heat in the microwave (approximately 600W) for about 3 minutes. Remove, mix, and cook again for about 2 minutes.
4. Adjust the thickness
   If the amount of moisture is high, heat it one more minute at a time while watching the situation. Adjust the amount to make it thicker to your liking.
5. Finish it
   with lemon juice to add more flavor to your liking. Once the heat has subsided, transfer it to a storage container and it's finished.

Amaka Peel Chocolate

This is a sweet made by boiling down the crust of sweet summers with sugar, drying it, and then coating it with chocolate. The bittersweetness and the sweetness of the chocolate match perfectly.

Ingredients (for 4 people)

• Amaka skin...2 pieces
• Sugar: the same amount of skin weight
• Chocolate...appropriate amount

How to make it

1. Pretreatment of the skin
   Peel the sweet summer skin and carefully remove the white cotton. Cut into sticks about 5-6cm long and 1cm wide.
2. a scum
   pan, and once it boils, discard the water twice. It is an important step to alleviating the bitterness.
3. 
   Prepare sugar equal to the weight of the skin to be boiled down with Once the sweet summer skin has become clear, turn off the heat and let it cool.
4. 
   Spread it on a drying You can also dry it using the oven's low temperature function.
5. 
   Approximately half the peel is passed through the melted chocolate in a chocolate-coated hot

A salad full of sweet summer

This is a simple salad that combines fresh sweet summers with crisp vegetables. The key point is the citrus aroma that cannot be produced by the sourness of the dressing alone.

Ingredients (for 4 people)

• Amaka... 1 piece
• Suitable amounts such as lettuce and baby leaves
• Cucumber... 1 bottle
• Your choice of dressing...appropriate amount
• Olive oil, salt, pepper... a little

How to make it

1. Preparing vegetables
   Wash lettuce and baby leaves and drain thoroughly. Slice the cucumbers into thin slices.
2. Remove the Amanatsu bunch,
   peel the skin, cut each bunch to remove the fruit. Please remove if you don't like thin skin in the clusters.
3. 
   Add the vegetables and sweet potatoes in the bowl to combine
4. dressing
   and enjoy a refreshing, refreshing salad.

Amaka cake (Example of pound cake)

By adding sweet summer skin and fruit juice to baked goods, the cake brings out the citrus aroma. It is also convenient as a snack or souvenir.

Ingredients (for 1 pound type)

• Cake flour...100g
• Baking powder... 1/2 tsp
• Butter (or margarine)...80g
• Sugar...60g
• Eggs...2
• Amaka juice...2 tablespoons
• Amaka skin (grated or chopped)...appropriate amount

How to make it

1. 
   Keep the prep Place a cooking sheet in a pound shape. Preheat the oven to 170°C.
2. 
   Put butter in a bowl to make the dough Add the beaten eggs to it little by little and mix well so that they don't separate.
3. 
   Combine the flour and baking powder, which combine flour and sweet potatoes Add sweet-suck fruit juice and grated crust to make the dough even.
4. baked
   dough into a pound mold and bake in an oven at 170°C for about 30-35 minutes. If you stick a bamboo skewer and the dough doesn't come with it, you're done.
5. finishing
   heat has subsided, remove from the mold and leave until completely cooled. This pound cake is finished with a fluffy sweet summer fragrance.

Amanatsu jelly

This jelly made with plenty of sweet summer juice is perfect for hot weather and when you want a refreshing dessert.

Ingredients (for 4 people)

• Amaka...2 pieces (Fruit juice: about 200ml)
• Water... Adjusted to make it about 300ml with the juice
• Sugar... 30-50g to your liking
• Gelatin...5g (or agar is also acceptable)
• Amakatsu flesh if you like...appropriate amount

How to make it

1. of
   Kanka in half and squeeze it to remove the juice. Sprinkle with a colander to prevent the seeds and flesh fibers from mixing together.
2. Soak the gelatin
   gelatin with a small amount of water, not in the amount of water. If you have agar, add the step of boiling and melting the powdered agar directly.
3. that makes the liquid,
   add the juice, water and sugar to warm it, and dissolve the sugar. Be careful not to cause the fish to boil.
4. Add gelatin
   Turn off the heat and then add gelatin to completely dissolve. Mix well and pour into the container.
5. refrigerator
   for more than 2 hours to solidify. Enjoy topped with sweet summer flesh if you like.

Main dishes using sweet summer (meat and fish sauce and marinated)

The sourness and bitterness of sweet summers are perfect for meat and fish dishes. Just add a little to the sauce and get a refreshing flavor. Here we will introduce an example of chicken stewed in sweet summer sauce.

Ingredients (for 4 people)

• Chicken thigh... 2 pieces
• Amaka... 1 piece (using juice and flesh)
• Onion... 1/2
• Garlic... 1 clove
• Water or soup...about 200ml
• Salt and pepper...appropriate amount
• Olive oil... 1 tablespoon

How to make it

1. Preparing ingredients
   Remove excess fat from the chicken thighs and season with salt and pepper. Slice the onions thinly and chop the garlic finely. Amanka squeezes the juice and removes the flesh from the cluster.
2. chicken frying
   pan over medium heat, then lay olive oil on top and grill the chicken through the skin. Once both sides are browned, remove them.
3. to fry the aromatic vegetables
   , and when they're softened, bring the chicken back.
4. stewed
   juice and water (or soup) and simmer over low heat. If you see any scum, scoop it off and add the sweet potato flesh.
5. Once
   the broth has become slightly thicker, adjust the flavor with salt and pepper. The sauce with a sweet summer flavor is mixed with the chicken and it's finished.

To fully enjoy sweet summer

So far, we have introduced the history, characteristics, and various recipes of Amanatsu. The appeal of Amanatsu is that it can not only be eaten as is, but you can also use it from the skin to juice and flesh without waste. The bittersweet flavor accents salads and main dishes, and enhances the sweetness, making it a great dessert.

Also, making marmalade and peel sweets using the thick skin is a classic way to enjoy sweet summers. The unique citrus scent that spreads when you put it in your mouth is perfect for the refreshing weather from spring to early summer.

Although Amanatsu is a relatively new citrus fruit that was born in Japan, it also has a long history in Japanese dining tables, as the original summer mandarin oranges have been around for a long time. Although the cultivation area has decreased since its heyday, many fans like the taste. Especially the season is from March to May, so be sure to pick it up if you see it in the store.

Although Amanatsu is not a traditional Japanese dish, it is a citrus fruit that has been grown in Japan, its existence is now becoming known overseas as well. It is also recommended to enjoy by combining it with a variety of ideas, such as combining it with amaka dishes that have been handed down overseas. For example, when used in marinades or carpaccios, the bittersweet unique to Amanatsu will bring out the flavor.

Amaka allows you to enjoy the perfect balance between bitterness and sweetness. Why not try recipes and cooking methods that bring out the charms of this and experience the changing seasons? By incorporating it into your daily dining table, your usual dishes and snacks should be a little more special.

If you find a sweet summer that is available in season, be sure to give it a try. Try making marmalade and sweets, and you'll be able to rediscover the deep flavor of Amanatsu. We hope you will enjoy the refreshing spring and early summer atmosphere in your life with a sweet summer.