Written by 11:40 pm Japan News Views: 3

Recipe: Kinkan americano | The Japan Times

Recipe: Kinkan americano | The Japan Times
Recipe: Kinkan americano | The Japan Times

During the winter months, produce aisles of Japanese supermarkets become a bounty of unique variations on the orange: mikan, iyokan, ponkan, dekopon and more. Each hybrid and cultivar embody a different shape and balance between sweet and sour, but most are peeled before eating — except for the kinkan.

Kinkan (Citrus japonica) is a type of small, round or oval kumquat. There are seed and seedless varieties, and the entire thing is generally eaten in one bite, peel and all. The thin peel adds bitterness to the usual sweet and sour experience of a mandarin orange, and the size makes for an enjoyably fleeting moment of feeling gargantuan.

An Americano is a simple, quality cocktail vessel to explore the subtleties of kinkan. Not to be confused with the coffee, although both are supposedly named because of their popularity with American tourists, this Italian aperitif requires equal parts bitter Campari and sweet vermouth over ice and topped with soda water.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.


Source link

(Visited 3 times, 1 visits today)

Last modified: March 18, 2023