Which apple, which recipe?


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Sadly, I don't see a big variety of apples in my local grocery stores. But this would be great if I were back in Canada!

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Dont forget the Bramley apple for your apple pie or chutney

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Dont forget the Bramley apple for your apple pie or chutney

The Bramley is not forgotten, but WHERE can I get Bramleys in Japan?

It's a lovely apple for cooking.

The article mentions that apples go well with parsnips, this is true, but, again, WHERE can I get parsnips?

(Deep sigh!)

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This article is a waste of space because almost none of the apples mentioned can be bought easily in this country. Next time, ask the writer to write about what we can cook with the small choice we do have.

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The cheapest apples are the best! Here's an easy but great recipe:

Peel a few apples ( the cheapest ones ), chop 'em up, throw 'em in your fry pan with a little sugar and cinammon, cook 'em for a few minutes, and serve 'em with a dollop of vanilla ice cream - yum!

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I agree with phil.. What is the point of this article? I have NEVER seen a "Granny Smith" apple in Japan. Sheesh. This article was written for people living the USA.

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Our readers are all over the world. So we invite readers to post some recipes using apples they can obtain.

This is a recipe that uses apple and is one of the things I miss most. You may be able to find it in Tokyo, but I've never seen it in Okinawa. However, it's not difficult to make.

Some of the ingredients may take a bit of hunting down, but you should be able to find them.

Branston Pickle


130 g carrots, peeled and cut into small chunks 1 medium swede (daikon or kabu are OK), peeled and cut into small chunks 2-3 garlic cloves, peeled and finely chopped 80 g dates, finely chopped 1 small cauliflower, finely chopped 1 onion, peeled and finely chopped 1 medium apple, finely chopped, unpeeled (any kind works) 1 medium finely chopped courgette (zucchini), unpeeled 8-10 small gherkins, finely chopped 150 g dark brown sugar 3 ml salt 30 ml lemon juice (in Okinawa use shiikwasa) 180 ml vinegar (malt if you can get it) 5 ml mustard seeds 5 ml ground allspice 3 ml cayenne pepper Splash of Worcestershire sauce


Place everything in a large saucepan and slowly bring to the boil. Simmer for about 2 hours. Bottle it and keep it in the refrigerator once it's cooled. Give it a week or so for the tastes to combine and develop.

Goes great with cheese, cold meats, curry.

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Ranger_Miffy2: Totally agree! However, I would love to see an article that is suitable for Japanese apples.

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Take Serrano's idea, but before the ice cream, make a biscuit batter and cover the apples with it, then bake till tan and add ice cream if you want.

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Whoa, almxx's idea sounds great, I'll try it tomorrow!

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Wait a minute! How do I make biscuit batter???? Flour, water, sugar? Egg?

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traditional preparation of jicama

I guess that will be a next article. Tanoshimi !

So we invite readers to post some recipes using apples they can obtain.

Well the Mods, in Japan, in this season, we can have green apples, and only of the Autumn varieties. I will be happy to give you recipes for the whole year and all type of Japanese apples if JT sends me every month a box of the season apples as study material.

with the small choice we do have.

Not so small the main are :

ふじ つがる 王林 ジョナゴールド 陸奥 北斗 千秋(せんしゅう) 紅玉 陽光 スターキング・デリシャス ゴールデン・デリシャス シナノスイート シナノゴールド 世界一 金星 秋映(あきばえ) さんさ きおう(黄王) レッドゴールド アルプス乙女

In September, that's Tsugaru and Akanu. I've some Golden, but they don't look great. Well, so green, you can't cook them. And that's not the best bargain for prices. But they are very tasty raw. So eat them whole.... You can grate one in the mix when you make your kimchi. You can prepare aho buranko ( stpid little Buran), the Spanish classic. Pound in your suribashi a chunk of garlic proportional to your courage or the population of mosquitoes you need to repel. Then a handful of sliced almonds (that you can get in National Azabu if you can't find in a supermarket). Take the white part of some dry shokupan bread* (one of 4 slice), put it in a bowl, wet with water, after 30 seconds squeeze lightly. Pound it with the rest. You can pass the mixer at that point. Otherwise pound a little more and pass the paste. When it's very smooth, add in water till you get a creamy soup. Add vinegar (Xeres vinegar from Nat Azab' or a supermarket), olive oil, salt, pepper. Put in the fridge with a green Santsugaru apple. Serving : Dice the apple (with skin) in 2 cm cubes. Pour 1.2 cm of soup in deep plates or flat bowls. Decorate with a drizzle of fruity olive oil. Place the cubes of apple in the soup. You can serve 4, or serve yourself 4 times. Dessert : kabocha compote : steam a few pieces of kabocha. Take out the orange flesh with a fork (eat the skin in your misoshiru later), mash it. Grate a raw apple with its skin (green santsugaru, sanfuji...), using the daikon oroshi gadget. Mix in. Refrigerate. Serve cool, decorated with walnuts. Later in the year, when apples will be less acidic, add a little juice of sudachi or other citrus.

When we lived in the Japan Alps, the apple trees didn't grow there until about 80 years ago when a farmer came up with the idea to graft the lower half of an British apple tree to the top half of a Japanese one, making the root system strong enough to withstand those very cold winters.

The Alps Hime are dwarfed by the cold ? Didn't know. We'll get them in 1 or 2 months only. When the weather is still nice, slice a few horizontally (the seeds in the middle) about 2~3 mm wide. Lay the slices on baskets, cover with a net and put on your balcony on sunny days, take them in at night. They dry in about one week. Store them, you'll have delicious dry apples for Xmas.

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