Winter in the northern hemisphere brings some ingredients which I’d been waiting for the whole year. Persimmons, honey apples and chestnuts just to name a few. Despite being in tropical Singapore, I prescribe to the old Chinese ideology of “不时不食” which basically means that one eats according to the seasons. The winter fruits are always worth the wait as the cold impedes the ripening process allowing the fruits to store more sugars before reaching their prime. One fruit I’d always try to lay my hands on during this time of the year are kumquats, not because they are good for eating, but for making marmalades.
“Summer” is here again and for a tropical country like Singapore who knows no seasons, it is usually marked by unbearable heat waves, and hopefully late afternoon thunderstorms which help to dispel the heat for more tolerable nights, only to wake up to repeat this “daily cycle” all over again. While I loathe the heat, I love “summer” for several reasons and one of which is the coming of seasonal fruits we get only during this time of the year. Stone fruits take centre stage but not forgetting our lovely tropical mangoes and soon-to-come durians as well. One of my favorites is 日向夏柑 Hyuganatsu, a citrus from Miyazaki, Japan much loved for its refreshing sweet and sourish flavour combination. Amongst all the varieties of Japanese citrus available throughout the year from an assortment of different cultivars of Mikan to Yuzu, Kiyomi, Dekopon, Satsuma etc… Hyuganatsu is one which is particularly enjoyed to “welcome” the hot season, as the name of this citrus 夏 “natsu” literally means “summer” in Japanese. The Japanese love it and often present boxes of hyuganatsu as omiyage or gifts to friends, family and business associates whenever the fruits are in season. Though good to be eaten on its own, Hyuganatsu can also be used to make a variety of desserts, including the popular 日向夏柑の寒天ゼリー Hyuganatsu Kanten Jelly, which is so easy to make but incredibly enjoyable.
The original idea was to make a matcha chiffon with a newly acquired chiffon mold. While rampaging through my box of ingredients from our recent trip to Kansai, I suddenly remembered that I’d not made anything with the yuzu powder we’d brought back! So an immediate switch of plans to make a yuzu chiffon instead!