production mode

it's that time of the year when i buy yuzu and start processing it. cut,cut, squeeze  squeeze the juice and freeze it.

make ponzu for next year. this year i added yuzu kosho to the repertoire. just a minute speck of it and it brings food to another level creating complex notes of flavor. 2 kilos of yuzu. doesn't seem much but trust me processing them is a big task.

some peel is frozen to be used during the year. the aroma holds throughout the year. other batch gets candied and the syrup is kept to make yuzu tea.

and then some more is dried and kept for whatever creative cooking  or maybe  added to granola.

between one thing and the next i spent the whole weekend . as i was already exhausted why not make some dessert?

yuzu kanten with a layer of coconut cream and coconut flakes.that layer was still in my mind when i took the photo. plus the kanten had not yet set.

see you  next year. V（＾▽＾）V

neki desu