Happy Thursday🥰✨
Back in my Japan, enjoying my mother’s Omu rice😋❤️
Documentation on Osechi (Japanese new year bento) item🍱
Today introducing a dessert of apple & yuzu agar jelly (寒天, kanten)🍎🍋
It’s pretty & always everyone’s favorites.
Quick recipes🍎🍋
Yuzu fruits are important for Japanese cuisine, it’s really the signature fruit & flavor for the winter seasons.
Agar is a jelly- of some transparent seaweeds, almost no calories – a bit less jiggly, but still a nice jelly.
Unlike gelatin, they need to be boiled, and they start hardening in room temp.
I think the shredded Yuzu on surface looks like gold and pretty…💖
Shape is in the shape of chrysanthemum (good luck flower… also used as Japanese Imperial Family Emblem) & Pine tree (They grow in harsh conditions, even on rocks in the ocean- symbol of courage, perseverance and longevity.).
■Agar
- Soak agar in water (10g of agar- ±600CC water)
- Boil & dissolve.
■ Yuzu🍋
- Grate the yuzu skin. Do not grate the white fluffy part, as they are bitter. Squeeze and use the juice.
- Add sugar (to match your taste), mix with kanten base, boil, and let it cool.
■ Apple🍎
- Choose redder apple, and cut (If big one, don’t use the inside- but the fruit around the skin).
- Mix sugar (& add a bit of lemon juice), add kanten base, boil, and let it cool.
Pretty and yum💖
🍎💛🍊🍎💛✨
毎年大好きで作るのが、有元葉子さんの本で知った作るリンゴ羹と柚子羹です。
柚子は表面がまるで金粉のようにきらきらして、美しいのです✨
🍎の方が、若干寒天液多めで作っています（分量適当なのですが、、、）。
簡単なイメージ：
・柚子：皮をおろし、果汁＆砂糖と混ぜておく
・リンゴ：紅玉など、赤目のもの。スライスして、お砂糖と煮詰め、ブレンダーにかける
・寒天：水でふやかし、煮立て、それぞれ適当な量を柚子・林檎と合わせ、容器に流し込み、固める
こちらは、冷蔵庫保管で3日ほど前から作って大丈夫です✨
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