Comments on: Karinshu: Japanese Quince Liqueur

By: Karinshu – Japanese Quince Liqueur | Herbert Julius Garonfolo

Karinshu – Japanese Quince Liqueur | Herbert Julius Garonfolo — Wed, 25 May 2011 17:53:24 +0000

[...] and seal.After 6 months, remove karin fruit.Allow to age for another 6 months.Adapted from: Kyotofoodie via TastespottingThis recipe encompasses many of my favourite themes! First of all, it’s Japanese [...]

By: Dominic Gover

Dominic Gover — Fri, 05 Nov 2010 07:37:02 +0000

I was fascinated to come across your blog on the Karin (quince). My brother who lives in Tokyo told me about it as I am exploring quince recipes (La Cotognata: see blog) here in Italy. Found this blog through a google search and I will follow keenly!

By: Featured Article – Common Name: Japanese Quince | Scientific Name: Chaenomeles Japonica

Sun, 31 Oct 2010 20:02:29 +0000

[...] The Japanese love to mix quinces, sugar, and alcohol to make a liquor that is well loved. It is a combination that goes over big in its homeland so it is probably worth a try! And, it could not be easier to make. Take your quinces and cut them in quarters. Fill a quart mason jar to the top with the quartered quinces. Add half a cup of honey or sugar to the quinces, fill the jar with vodka of any variety, and screw on the lid. Let the vodka infuse for three or four months, and, you will end up with a tasty, fruity vodka that is really good for you. Perhaps try making Quince-tini’s. For a more official process, check out this website. http://kyotofoodie.com/karinshu-japanese-quince-liqueur/ [...]

By: Japanese Fruit: Aomikan Marmalade | Kyoto Foodie: Where and what to eat in Kyoto

Tue, 29 Sep 2009 15:18:47 +0000

[...] love aomikan! Last year I tried to make aomikanshu liqueur (like umeshu, yuzushu, karinshu), but it didn’t turn out very well. I think that I didn’t add enough sugar and I bought [...]

By: otto

otto — Mon, 20 Apr 2009 04:39:57 +0000

HI there where can you buy karin trees in australia

By: Stripy Socks

Stripy Socks — Fri, 10 Apr 2009 18:45:40 +0000

I’ve never even heard of Karin before but I will certainly go seek some out at my local Chinese / Asian Supermarket next time I’m there!

Can’t wait to try and make this liquor either

By: ila

ila — Sun, 15 Mar 2009 07:22:36 +0000

wow, that’s splendid. whenever i get weird/unfamiliar fruit, i always make a infusion out of it too. too bad we don’t get karin in california…

By: Christelle Vaillant

Christelle Vaillant — Sun, 08 Mar 2009 22:17:22 +0000

Great blog, I find it very interesting that such a recipe is common with french traditions, as an answer to your post I just blogged this: http://easydoesitrecipes.blogspot.com/2009/03/home-made-cointreau.html

By: diva

diva — Sun, 08 Mar 2009 22:17:22 +0000

love the pictures! has been a while since i visited and now i realize what i’m missing. my gramma makes fruit liquer all the time and this really makes me miss her. also, it’s not doing anything for my fruit liquer/sake/umeshu cravings of late. living on a student budget is so not the life! x

By: dk579

dk579 — Sat, 07 Mar 2009 21:48:21 +0000

Been reading your blog for a while now, really incredible stuff. I’d love to have access to that kind of food 24/7.

A little research on Japanese wikipedia shows that the scientific name for karin is Chaenomeles sinensis, which differentiates it from from the other, more common quince variety called marumero in Japanese (after the Portuguese marmelo, Cydonia oblonga). Yours seem to be pretty elongated examples of the fruit, but the shape, skin color and description of the fruit’s texture are definitely a match. Hope that helps!

By: Daily Spud

Daily Spud — Sat, 07 Mar 2009 19:21:51 +0000

Thats looks like it’ll make for a tasty liqueur

I’ve never come across karin – in fact I don’t really come across quinces of any kind that often – but it’s always interesting to hear about such things nonetheless!