Comments on: Yuzu Kokuto Marmalade

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

Tue, 29 Sep 2009 15:20:38 +0000

[...] very juicy. Since early this year I have made a lot of marmalade with Japanese citrus, like this yuzu marmalade, and had been looking forward to aomikan season so that I could make some aomikan [...]

By: Joy

Joy — Thu, 30 Jul 2009 03:46:09 +0000

The only yuzu I’ve been able to source in Australia are cumquat sized too! And thanks for your blog – I think! I fell in love with Japan after a visit just over a year ago, and until I can get back I live vicariously by reading blogs such as this.

By: paul

paul — Mon, 20 Apr 2009 05:12:24 +0000

Thanks for the addition of the bakery info. Good to know for when I visit Kyoto.

By: Peko Peko

Peko Peko — Thu, 16 Apr 2009 06:03:21 +0000

Hello Everyone, The bakery is Le Petit Mec. I added the map above and also started a topic on Kyoto Support about 'Bakeries in Kyoto'. Actually, Le Petit Mec has another location that I am just back from and going to add piks and map. Hi Marc, Yuzu are kumquat sized in the US? Wow! $100 for a jar of marmalade? That is too much to enjoy.

By: Marc @ NoRecipes

Marc @ NoRecipes — Thu, 16 Apr 2009 00:06:37 +0000

I wish Yuzu were cheaper here. We can get them, but 3 kumquat sized yuzu costs $4. Making a jar of marmalade would run me $100 in yuzu.

By: Paul Hays

Paul Hays — Mon, 13 Apr 2009 23:06:58 +0000

Oh, yeah – tell us about the bakery.

And this is way over the top, as you said. What a great treat. Now I want to get out and get in the kitchen, right after I come back from my local farmer’s market.

By: Chris

Chris — Mon, 13 Apr 2009 22:52:08 +0000

Where’s the bakery?

By: Michal

Michal — Mon, 13 Apr 2009 21:03:10 +0000

Your marmalade looks great!!
The bread looks wonderful too and much like some of the amazing hand made sourdough breads we get here in New Zealand. We are very lucky that we have so many great bakers here in such a small country. One in particular makes all of his sourdoughs using free captured yeasts-no artificial starters etc-so each leaf takes at least two days to get started. Sop delicios and crunchy.

By: kat

kat — Mon, 13 Apr 2009 11:53:08 +0000

looks delicious!