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

By: Kenny

Kenny — Wed, 04 Aug 2010 02:03:55 +0000

How on earth do they extract all the flesh from inside and then put all the yokan in? From looking at the pictures, there seems to be no obvious area they cut out for the purpose!

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.