A breakfast that feels the season. Grapes, apples and kabosu lime. This citrus from Kyushu has the size of a ping-pong ball and a woody fragrance. It is often served with fish or to make a ponzu sauce (citrus and soy).
You can see many types of citrus, lemons, lime, oranges on this blog. Japan has a huge variety and they are all different in flavor. That’s really great.
I was given beer. It’s alcohol free beer that the police gives away as part of a campaign against… drunk walking. I mean they give that to people passing on foot in the street. I’m not a fan of beer, but I can tell that this one is not really good, very bitter. But it’s OK to cook. It gives a nice barley flavor to pancakes and lightens them.
The batter made in the blender : beer of course, flour and whole wheat flour (half/half), a little coconut cream. I was out of regular sugar, so after pouring the batter in the pan I’ve sprinkled a little :
The skin of these grapes is said to be not very good for health. I’ve peeled them.
Sliced the apple. Tossed in juice of kabosu and garnished with cut peel of the citrus. Unlike the grapes and apples, the kabosu is not sweet and brings a pleasant balance of sourness.
Made the eyes and nose of the bears with coconut cream and kabosu peel.
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