Comments on: Japanese Fruit: Hyuganatsu Miyazaki Omiyage Hyuga-no-Kaori Yokan

By: Marcus

Marcus — Mon, 15 Mar 2010 02:11:55 +0000

A tip for Hyuganatsu fans – Hyuganatsu and kiwi is a match made in heaven. Made a coulis based on the two to go with a chocolate cheesecake the other day. Delicious.

By: Leon Koh

Leon Koh — Wed, 28 Oct 2009 17:33:06 +0000

I am such a fan of your blog.. that reading your blog inspired me to plan for my coming trip to Kyoto end Nov!!

have a great week ahead!

leon

By: Meg

Meg — Tue, 27 Oct 2009 14:55:17 +0000

This is so beautiful! The skin of the citrus looked intact, so how do they put the yokan inside?
The packaging is really nice, too.
I look forward to hearing how your marmalade turns out.

By: Peko Peko

Peko Peko — Mon, 26 Oct 2009 13:06:14 +0000

Hello Marc, And thank you!

Hello Corie, Thank you much and I think that hyuganatsu juice would make an excellent sorbet.

Hello Maiya, I have never made yokan, I will check around about a recipe. It ought to be fairly easy to make.

By: Meiya Wender

Meiya Wender — Sun, 25 Oct 2009 16:39:45 +0000

Thanks for the article; I can practically smell the hyuganatsu. I would like to try making the yokan – perhaps with yuzu juice. Can you help with a recipe?

thank you,
Meiya

By: Corie L Stern

Corie L Stern — Sun, 25 Oct 2009 15:14:06 +0000

Beautiful photography! I’d love to try some of this! Wonder if you could flavor this fruit for a sorbet??? Excellent articles as always!
Corie

By: Marc @ NoRecipes

Marc @ NoRecipes — Sun, 25 Oct 2009 06:16:50 +0000

Wow that was fast! Your photos look great. I had some of this while I was down there and could only eat a slice at a time because of the sweetness but it does go good with tea.