Natsumikangashi 夏みかん菓子

History and Origins

The lily that chooses the native flowers that represent the province of Tokyo. Yamaguchi Prefecture has been selected for the summer chocolates from Long-iten City. The cherry tree grows a white flower that is sour and sour in May, then it has a yellow fruit called a rose, and is actually known as a food. Especially in Hijigi, in the early part of May, the harvest is done and souvenirs are sold in jelly, juice, jam and so on. It was at the beginning of the cultural year that the summer peppers were given to me, and they were used as a substitute for the sun. It was a city that flourished as the center of the political economy of Nagai, Nagai, but because of the transfer from China to Yamagi in 1863, the people in the city were in dire straits. In addition, the service of the First Men's tribe had put the warrior's plight to rest. In order to save such people, a new government - sponsored government, a subsidiary government, had been established, had planted seeds of palm trees in a palace that had become abandoned, and had given them to their families. It spread summer fields throughout the city and became a masterpiece of today. In a tree, it's called "generation after generation" because it produces new old fruits. "Oh, sweets" is such a valuable dish, even for the skin of summer candy. When sweets were scarce, they were especially prized, and they are still made in many homes.

When It Is Eaten

As an easy snack to make at home, it's made in April, when summer cans are harvested.

How It Is Eaten

I can cut the skin of summer chocolates with a pepperer. Cut the skin into four pieces and cut it into about one centimeter wide. Put a skin of summer cane in a lot of water, drop the lid and boil it two or three times until it's soft. When you get soft, change the water and drop it overnight. I'll provide you with watercut skin with sugar as much as I weigh the skin, or 80 percent. Sugar is put in a pot with a third of it and boil it with a weak flame. Then divide the rest of the sugar into two pieces, put it in a pot, and boil it in a weak fire until the white part of the can is clear. We drop honey to keep the skin of the boiled summer can. If you get a mild fever and boil it in your stomach, I'll take a glunnut sugar. The extra glynx is dropped, stretched out and arranged on paper, and dried by a windwinder.

Recipe

Ingredients

• mandarin peel, to taste
• 8 砂糖 夏みかんの皮の重さと同量又は
• to taste （） granulated sugar

Method

1. I use a wiper to thin the skin.
2. Cut the skin into four pieces and cut it into one centimeter wide.
3. I'll have two or three passes of running water before I get soft with a lot of boiling water that I've cut off and wiped off. When the leather becomes hand-screw, it will be cold in the water.
4. Change the water cycle and drop it in the water overnight.
5. I'll cut the water and measure the amount. I'll split the weight or 80 percent sugar into three bowls and boil it in a weak fire until the white part of the pan is clear.
6. We drop honey to keep the skin of the boiled summer can.
7. It's cold in our house. If you get a little cold, you'll get a little glunut sugar. The extra glynx is going to roll off.
8. I'll spread the paper, spread it clean, and spread it out in order to dry with a fan.
9. If you dry it, it'll be done.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.