Amanatsu Orange Jelly, Vegan 甘夏みかんゼリー [Recipes Spring 春レシピ]
日本語のレシピは ビーガン、ベジタリアン情報満載の Hachidory から ご覧下さい。
Sakura, Sakura, Sakura……..
The cherry blossoms greet me everywhere these days.
Sakura is such an elegant flower.
It absolutely impresses most of the people when they are fully blooming, and captivate their hearts.
I am certainly one of them.
There are so many songs singing about it or connecting to it.
There are also many beautiful expressions using the word, Sakura, and also the words implying Sakura using just the word “Hana / flower” in Japanese language.
In music, in literature, in arts, Sakura is one of the most popular themes.
It plays an important role in my cooking too.
Kaidozakura cherry blossom
I preserve the pink color petals in spring and use them all the year round to entertain the guests from around the world because I know that the cherry blossoms associate with Japan for some of them, and they, especially the ladies are happy to see them in my cooking. (But for Japanese, it often gives the impression of out of season if I use them in other seasons, so I use them only in spring for them. )
You can check some of my recipes of those from here.
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Sakura Dango / Sakura Dumplings
Today’s recipe is not Sakura recipe though.
It is “Amanatsu Mikan Jelly / Agar jelly using two types of oranges”.
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Amanatsu is a citron which is bigger and tastes sourer than normal Japanese orange whose season is the winter.
Some Amanatsu are sweeter and juicier than others.
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But for today’s recipe, you can use the sourer Amanatsu (even sourest one) that you may find it is too sour to eat.
By combining it with the 100% pure Mikan orange Juice, it creates the synergetic effect, and its taste turns out to much tastier.
