{"id":1844,"date":"2016-07-15T10:00:00","date_gmt":"2016-07-15T01:00:00","guid":{"rendered":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/?p=1844"},"modified":"2017-08-29T16:50:35","modified_gmt":"2017-08-29T07:50:35","slug":"mays-recipe-enjoy-mango-and-papaya","status":"publish","type":"post","link":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/2016\/07\/15\/1844\/","title":{"rendered":"May’s Recipe: Enjoy Mango and Papaya"},"content":{"rendered":"
\n

A Simple Fruits Recipe No.1<\/h2>\n

\"\u30de\u30f3\u30b4\u30fc\u3068\u30d1\u30d1\u30a4\u30a2\u306e\u3061\u3089\u3057\u5bff\u53f8\"<\/p>\n

\n

Chirashi-Zushi Topped with Mango and Papaya<\/h2>\n
\n
\n

Chirashi-zushi (vinegared rice topped with egg and seafood) is usually made with sashimi (raw fish), but small children should enjoy this recipe, especially on party occasions.<\/p>\n

\n
\n

The Recipe<\/h3>\n

1.<\/strong> Peel the papaya, mango and avocado, remove the seeds and cut them into fine strips. Sprinkle some lemon juice on the avocado to fix its color.
\n2.<\/strong> Cut uncured ham and salmon into fine strips.
\n3.<\/strong> Peel the grapefruit, remove the thin skin and pick off the flesh. Save the juice for the mixed vinegar.
\n4.<\/strong> Cook the rice, sprinkle it with mixed vinegar, and also add the grapefruit flesh.
\n5.<\/strong> Fill the plate with rice, top it with strips of papaya, mango, avocado, uncured ham and salmon. Add some shredded nori (dried seaweed) before serving.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n

Ingredients (for two people)<\/h3>\n
\n
Papaya<\/div>\n
Half<\/div>\n<\/div>\n
\n
Mango<\/div>\n
Half<\/div>\n<\/div>\n
\n
Avocado<\/div>\n
Whole<\/div>\n<\/div>\n
\n
Uncured Ham<\/div>\n
Five slices<\/div>\n<\/div>\n
\n
Salmon<\/div>\n
Four slices<\/div>\n<\/div>\n
\n
Shredded nori<\/div>\n
To taste<\/div>\n<\/div>\n
\n

Vinegared Rice<\/p>\n

\n
Rice<\/div>\n
One go (0.81 liter)<\/div>\n<\/div>\n
\n
Graperfruit<\/div>\n
Half<\/div>\n<\/div>\n<\/div>\n
\n

Mixed Vinegar<\/p>\n

\n
Grapefruit juice<\/div>\n
Three tablespoons<\/div>\n<\/div>\n
\n
Salt<\/div>\n
To taste<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

A Simple Fruits Recipe No.2<\/h2>\n

\"\u30d1\u30d1\u30a4\u30a2\uff06\u30de\u30f3\u30b4\u30fc\u306e\u30c7\u30b6\u30fc\u30c8\"<\/p>\n

\n

A Papaya and Mango Dessert<\/h2>\n
\n
\n

This is a simple, delicious dish that can be served at breakfast, or as a dessert.<\/p>\n

\n
\n

The Recipe<\/h3>\n

1.<\/strong> Cut the papaya lengthwise in half, remove the seed, and sprinkle lemon juice in its place.
\n2.<\/strong> Peel the mango, remove the seed, and cut into fine strips. 3.<\/strong> Mix yogurt and mango in a bowl.
\n4.<\/strong> Fill the dent in the papaya with the mango-yogurt mix.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n

Ingredients (for one person)<\/h3>\n
\n
Papaya<\/div>\n
Half<\/div>\n<\/div>\n
\n
Mango<\/div>\n
One-fourth<\/div>\n<\/div>\n
\n
Lemon juice<\/div>\n
One tablespoon<\/div>\n<\/div>\n
\n
Strained yogurt (an unstrained yogurt should be strained first, with a paper towel and a tea strainer.)<\/div>\n
Three tablespoons<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

A Simple Fruits Recipe No.3<\/h2>\n

\"\u30d1\u30d1\u30a4\u30a2\u306e\u548c\u98a8\u30b5\u30e9\u30c0\"<\/p>\n

\n

Japanese-style Papaya Salad<\/h2>\n
\n
\n

This is a mixed salad with both tropical and Japanese ingredients. The flavor of myoga (Japanese ginger) especially stands out in this recipe.<\/p>\n

\n
\n

The Recipe<\/h3>\n

1. Peel the papaya, remove the seed and cut it into fine strips.
\n2. Cut the myoga into fine strips, soak them in water. Cut the perilla into fine strips. Peel the daikon (Japanese radish) and cut it into fine strips.
\n3. Mix the sauce in a bowl, and add papaya, myoga (after straining the water), daikon and scallop.
\n4. Transfer the ingredients to a plate, and sprinkle the perilla on top.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n

Ingredients (for three people)<\/h3>\n
\n
Papaya<\/div>\n
Whole<\/div>\n<\/div>\n
\n
Canned scallop<\/div>\n
One small can<\/div>\n<\/div>\n
\n
Myoga<\/div>\n
Four pieces<\/div>\n<\/div>\n
\n
Perilla<\/div>\n
Four strips<\/div>\n<\/div>\n
\n
Daikon<\/div>\n
About five centimeters length<\/div>\n<\/div>\n
\n

Sauce<\/p>\n

\n
Mayonnaise<\/div>\n
Three tablespoons<\/div>\n<\/div>\n
\n
Vinegar<\/div>\n
One teaspoon<\/div>\n<\/div>\n
\n
Lemon juice<\/div>\n
One teaspoon<\/div>\n<\/div>\n
\n
Soup from the scallop can<\/div>\n
Two tablespoons<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Produced by Shinjuku Takano Fruits Coordinator<\/p>\n

\n

Miyazaki Mango from Miyazaki Prefecture<\/h2>\n
\n

The fully-ripened mangoes are a special product of Miyazaki Prefecture. The harvesting is quite unique, as the ripe fruit is caught with a net. This type of mango is called \u201cTaiyo-no-tamago\u201d (egg of the sun), and accounts for about ten to fifteen percent of the total production. The following is about the appeals of this high-quality mango.<\/p>\n

\"\u5bae\u5d0e\u30de\u30f3\u30b4\u30fc\"<\/p>\n

The Unique Harvesting System in Miyazaki Prefecture<\/h3>\n

From the ancient times, Miyazaki has been known as \u201chinata\u201d (a sunny place). The prefectural government promotes that image, as the local average temperature is 17.4 degrees Celsius throughout the year, the hours of sunlight is long, and the number of clear weather days ranks second in Japan. So it is an ideal location to grow a tropical fruit such as a mango.
\nIn 1976, the cultivation of Irwin mangoes started at the Prefectural Agricultural Experiment Station on a trial basis, and the commercial cultivation started in 1986 at Saito City.<\/p>\n

The cultivation did not go smoothly at the start, as the system was not yet fully developed. The timing of harvest was determined by the producers, and the fruits were cut off with scissors, just like any other fruit. It did not taste so well, and the research continued. During their struggles, the producers found out by chance that the fruit which had dropped to the ground had an excellent taste. As the dropped fruits were damaged, the producers covered the fruit with a net to catch them when they fell off the branch. This system, devised at Miyazaki Prefecture, enables the fruits to grow to a fully ripe stage, and has spread to other regions in Japan.<\/p>\n

Although the system has been established, covering thousands of mangoes with nets is still quite a labor. Also, each fruit must be equally bathed in sunlight, and all this work has to be done by hand. \u201cTaiyo-no-tamago\u201d brand was created through such hard work. This brand certifies that the mangoes cleared the criterion set by the Miyazaki Branch of Japan Agricultural Cooperative: the sugar content number is above fifteen percent; weighs more than 350 grams; no damage on the exterior, and such. The producers did not spare any efforts in raising this type of mango, so the people who purchase it should be fully satisfied.<\/p>\n<\/div>\n

\n
    \n
  • \n
    \"\"
    Mr. Kawagoe (the producer), gives this tall, round mango an A+<\/figcaption><\/figure>\n<\/li>\n
  • \n
    \"\"
    The small green fruits will grow into mangoes. Only the best will be chosen from all these candidates.<\/figcaption><\/figure>\n<\/li>\n<\/ul>\n
    \n
    \n

    Catching the Fully-Ripened Mangoes with a Net<\/h3>\n

    As the colors of the fruits starts to change, they are all covered with nets. A reflective plate is set under the net, so that the bottoms of the fruits are also bathed in sunlight. The timing to cover the fruits is important, as the nets may leave a scar on the young mangoes. Ordinarily, the fruits are harvested two weeks after it is covered.<\/p>\n<\/div>\n

    \"\"<\/div>\n<\/section>\n<\/div>\n

    Papayas of Miyazaki Prefecture<\/h2>\n
    \n

    Miyazaki Prefecture is blessed with a warm climate, a perfect place to grow fruits. Papaya is rarely grown in Japan, but Miyazaki is an exception. The following article is about the sweet and rich Miyazaki papayas, which can be enjoyed throughout the year.<\/p>\n

    \"\"<\/p>\n

    An Innovative Style to Grow Papayas in the Greenhouse<\/h3>\n

    The papaya cultivation in Miyazaki started in 2004. \u201cSunrize Solo,\u201d a sweet plant with a red pulp, was introduced. Papaya is a tropical fruit mainly grown in Hawaii, and a greenhouse cultivation system was employed in Miyazaki. But the papaya trees grow to ten meters in height, so some problems were expected. Selective breeding was applied to lower the height, and the trunks were stretched to grow parallel to the ground. This breeding style also influenced the harvesting, and the papayas can now be enjoyed throughout the year. Most of the papayas are grown without using pesticides, as the producers employ natural enemies for pest control. If you have the chance, try the Miyazaki papayas which are mellow to the tongue, and has a deep, elegant taste.<\/p>\n<\/div>\n<\/div>\n

    This article was provided by Shinjuku Takano<\/p>\n","protected":false},"excerpt":{"rendered":"

    A Simple Fruits Recipe No.1 Chirashi-Zushi Topped with Mango and Papaya Chirashi-zushi (vinegared rice topped […]<\/p>\n","protected":false},"author":1,"featured_media":1847,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[78,76],"tags":[],"class_list":["post-1844","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-takano"],"aioseo_notices":[],"views":2815,"_links":{"self":[{"href":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/wp-json\/wp\/v2\/posts\/1844","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/wp-json\/wp\/v2\/comments?post=1844"}],"version-history":[{"count":1,"href":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/wp-json\/wp\/v2\/posts\/1844\/revisions"}],"predecessor-version":[{"id":1845,"href":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/wp-json\/wp\/v2\/posts\/1844\/revisions\/1845"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/wp-json\/wp\/v2\/media\/1847"}],"wp:attachment":[{"href":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/wp-json\/wp\/v2\/media?parent=1844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/wp-json\/wp\/v2\/categories?post=1844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japan-gastrotourism-and-trade.com\/fruits\/th\/wp-json\/wp\/v2\/tags?post=1844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}