Mandarin mikan daifuku mochi

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丸ごとみかん大福 marugoto mikan daifuku is a currently popular daifuku mochi tea sweet. It’s a cousin of the now classic ichigo daifuku.

Most *bakers* wrap the mikans with shiroan white bean paste, but I really like the anko red bean paste and mikan orange pairing.
For the recipes to make the mochi and paste refer to this post (click).

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Mikan, Japanese mandarin orange. The early ones have a green skin. Now, they are becoming really sweet.

Azuki beans to prepare tsubuan sweet bean paste.

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With kurozato black sugar.

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Serve fresh. Then cut :

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Bear beer pancakes, with 3 Autumn fruits

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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.

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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.

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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 :

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The skin of these grapes is said to be not very good for health. I’ve peeled them.

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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.

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Made the eyes and nose of the bears with coconut cream and kabosu peel.

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La France sur tartelette (pear chocolate no bake pie)

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A fresh plant based dessert to showcase the first ラ・フランス (“la France”), that’s how they call these locally cultivated 洋なし yonashi (Western pears).

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I made the crust in the blender : half oatmeal, half sesame seeds, enough prune to make a binder. No cooking, let dry in the fridge or shortly in the freezer.

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The cream : sesame seeds, cocoa, sweetener, vanilla extract and silky tofu.

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Toppings : raw pear slices and a chip of 100% cocoa mass.

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Two shades of ‘ume’. Plums from the rains.

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The rainy season we have now in Japan (mid-June ~ mid-July in Kansai) is married with the plums. It’s called the “plum rains”. So these ume are the “rain plums”.
You make think they are not ripe on this photo. It’s true they are very sour and hard. But that’s at this stage of maturation that they are picked and used to make umeboshi (pickled plum).

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When they reach this color they are too mature for the salted pickle. When they become soft…they are not sweet, still as sour and less fragrant. Well, mines are yellow and still hard.

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Good to make jam !

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With kurozato black sugar.

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I’ve just put the whole plums, blocks of sugar and water in the home-bakery. Lazy… but I was punished : that splashed and then cleaning the machine was a hell !

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On the little plate, ume pesto (see here).

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Tarte orangette

It’s a chocolate and mikan orange tarte.
Believe me it’s a delight.


We call sticks of candied orange peels orangettes. And they are often coated with chocolate. That’s the idea of this tart.

I’m taking advantage of Japanese products :

arai goma (in the pate sucree)

mikan mandarin oranges (in the marmelade)

Click here about the star anise marmelade

Marmelade de mandarines à la badiane

How the star anise got married with the tiny Japanese orange…

An avalanche of mikan, the Japanese mandarin oranges. The season is really starting now. These are small like ping pong balls and irregular, but totally delicious.

Easy to peel.

Juicy. I’ve eaten tons already.

And cooked a few with star anise into a spicy marmelade. Not marmalade. It’s any citrus jam/compote for in French. But this one is not any. It’s specially delicious.

And it’s … addictive. Already made another batch.

Dark green curry with bean balls and hana mame

A green curry soup garnished with big and small tasty bites…
Made on the model of Indian spinach curry, but using komatsuna greens, it’s quick to prepare, and deliciously spicy.

Made some more black soy bean balls (like here), fried some onions, reheated the balls, some big beans (hana mame), then added the liquid mixed in the blender :
-lots of komatsuna greens, a few slices chunks of green lemon, a 1 tbs of Japanese curry spices, turmeric, black pepper, 1 tbs of potato starch and salt.

Garnished with green and red togarashi chili pepper, wedges of lemon and some garam masala powder on the balls.

I had a kaki persimmon for dessert.