I got Yuzu (Japanese citron) this winter again, from Tanja who was a local chocolate maker. She purchased Yuzu from North island to produce "Yuzu chocolate" which was so popular among the local people as the sensational flavor.
Fragrance from Yuzu, beautiful... This time I gave up the "Yuzu-yu" (the bath in which those are put and set afloat), which is one of pleasure of Japanese winter custom though. Then I made sugared peels and marmalade.
YUZU MARMALADE: After remove the peels and keep the peels in water, I used all the left parts for marmalade making. Squeezing the juice, chopping all remaining white parts finely, putting seeds in a tea-bag, then I simmered all together with sugar and water. It got all the extract from Yuzu, nothing to throw away! 皮の浸水中に、マーマレード作り： 絞った中身、ジュースとして採れるよりも、ワタ・種など の部分が多いですが、これも使わない手はないです。 白いワタの部分は刻んで（黄色い皮の端っこも追加） ジュースと共に砂糖で煮ます。 種はペクチンが豊富ですからお茶用の紙パックに入れて、この鍋に投入、一緒に煮出して最後搾りきる！ これで柚子のエキスを残らず摂取。
Yuzu marmalade, completed!
あっという間にマーマレード完成。 瓶詰め。
SUGARED PEELS: Parboil the peels twice to remove the excess bitterness. Add 30% of sugar for the weight of the peels, then heat up gently.
To vaporize the moisture a bit more, I put them in oven for 15min with lowest temperature 75 degrees (with fan), then coated with sugar. Nice texture and delicious with bitterness when chewing it!
Seasonal food, ginkgo nuts. Those reminds me one of a particular winter season. I remember that my dad cooked it often on the stove top at the beginning of winter when I was child. Because I haven't seen the trees of ginkgo around me, I thought it isn't in New Zealand.
But, it is! I was introduced gingko nuts cultivated in New Zealand, through a Japanese who lived in the North. The orchard is in Tauranga! I got 5 packets of 200g from them.
A little snack, pricking those on toothpick. Try with a pinch of rock salt.
楊枝に刺してロックソルトを一振り、 一口おつまみ。
Or, nice one of Tempura! Dip Tempura batter and deep fry it.
そのまま衣つけて、天ぷらにも。
Fondue of the Camembert cheese Scatter roasted walnut and cooked ginkgo- nuts on the cheese (of thickness half), and a little warm it up in MW. Sprinkle cracked black pepper and enjoy!
After taking outer shell off, deep fry it. The inner skin comes off soon in the hot oil, and beautiful jade green appears. I cooked coated (with cornflour) Tofu pieces in the oil, too.
Serve the deep fried tofu, Dashi-broth sause with grated daikon, and scatter ginkgos on top. A winter feast of Agedashi Tofu with Mizore-an sauce "Mizore"... Does the sauce look like winter sleet?
冬のごちそう、揚げだし豆腐のみぞれ餡、 だしをたっぷり吸った大根おろしも銀杏も 季節感たっぷり。
Though it's familiar in Japan, ginkgo isn't known very much here. "It's a chance to introduce new ingredient at my cooking classes." We used it as a topping of Shumai in the dumpling classes, and was a good topic. It is said that eating some is effective in prevention of dementia. I know that ginkgo is known as a medicine in China. (Just be careful not to overeating!)
This has a unique texture (soft and a little chewy) with complex flavour. It was written in their product introduction that "camembert of nuts" in the sentence. That's right, really.
If ginkgos are not used soon, it is said that those can be stored in freezer just after the outer shell was removed. I try to store those in oil in jars. Then I can take some of them out to cook anytime.
The season came again! When I see a bud gradually opens, I'm excited to do something. The flower viewing, of course, cooking with use of the blossom-pickles, decorating sweets with the petals. Is it a mind of Japanese?
Ideas occurring to me, I made some. In every mouthful, they seem to be telling me about the arrive of spring. （The following dishes were cooked by using the pickles and preserving petals which I made last season.)
SHIRA-AE of SAKURA (blossom pickles) and DAIKON-radish: It's pretty in color contrast between pink of Sakura and pure white of Tofu & Daikon. It would be ausome if it's possible to get some seasonal wild herbs, as a garnish.
SAKURA STEAM of HOKI: On New Zealand Kombu (kelp), Hoki wraped Sakura-rice was steamed gently. Finished with dashi-based clear sauce. Top with Wasabi and blossom pickles.
TEMPURA OF CHICKEN TENDERLOIN: It was rolled with the Nori-sheet. The delicate flavor was great dipped with blossom salt which was grinded. So nice fragrance.
FRESH CHEESECAKE WITH PETALS: Bright color of preserved petals in lemon syrup which decorate the white cheesecake beautifully. For a further tastiness, I continue the manufacture with changing the ratio.
I want to serve the course dinner with full of this seasonal taste to my guests! And...if we can share enjoying the taste with the view of cherry blossoms lighted up at night once I got a Japanese-style room in the garden side in the future... How wonderful! Soaking in to the dreaminess....
Fragrance from Yuzu, beautiful...
Parboil the peels twice to remove the excess 
To vaporize the moisture a bit more, I put them 
It was a great hit!
Yuzu peel which has a beautiful aroma 
But, it is! I was introduced gingko nuts 
A little snack, 
After taking outer shell off, deep fry it.
