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Our mission is to bring deep and scrumptious KANKITSU - Japanese Citrus - flavors to you, and enliven the community of farmers and manufacturers thriving to uphold the beautiful food tradition in the countryside of Japan.
Made from citruses harvested in Ehime Prefecture, Japan. Rinds of KANKITSU are delicately peeled, and candied using traditional methods to enjoy the harmony of sweet and tart. The peels are well-coated with beet sugar and dried completely — in results, the candied peels are not sticky and the sugar does not fall off.
Toppings for yogurts and ice cream, garnish for your favorite drinks, key ingredient for desserts and pastries, coat them with chocolate, and so many other possibilities.
I’ve used frozen Yuzu peels before, but was unsatisfied that the flavors were lost in the process of defrosting. With KANKITSU LABO’s Dry Candied Citrus Peels, the delicious flavors and smell of the citruses are preserved perfectly! Just right to match with my Shio Ramen and Miso Salmon.
Like most people these days, I’ve been seeing the Yuzu trend featured in tons of dishes, desserts, and cocktails. I wasn’t sure what the fuss was about until I tried KANKITSU LABO’s Yuzu and an assortment of their other citrus dried and lightly candied peels. Yum! Whether you’re eating them on their own or adding the peels to yogurt, ice cream, or even salads, the combo of sweet, bitter and tart is a perfect balanced bite. I get what the fuss is about. I hope this “trend” is here to stay. So tasty.
For a burst of yuzu flavor, the Dried Candied Yuzu Peels are a must have for baking, garnishing and enjoying straight out of the bag! They have the same floral citrusy flavor that you'd find in the real fruit so if you've ever been curious about yuzu, these are a great product to try!
Recipe made by @fikabrodbox Ingredients 2 cups (240g) all-purpose flour ¾ cup (143g) yellow cornmeal 1 ½ tsp baking powder 1 tsp salt 1 cup (198g) granulated sugar zest of 1 lemon 3 eggs, room temp ½ cup (60g) Dry Candied Iyokan Peel, finely chopped Steps Heat oven to...
Recipe made by @copperbarspoon Ingredients 1.5 oz Rye Whiskey 0.25 oz Maraschino Liqueur 0.25 oz Amaro Santa Maria 0.5 oz Tuaca Liqueur 2 Dashes Aromatic Bitters Dry Candied Amanatsu Orange Peel (For Garnish) Steps Add all ingredients into a mixing glass, stir with ice until chilled. Strain into...
Recipe made by @fikabrodbox Ingredients 1 ⅓ cups (160g) all-purpose flour ½ tsp baking powder ½ tsp salt 1 tsp instant espresso powder 1 cup (198g) granulated sugar zest of 1 large orange ½ cup (42g) unsweetened cocoa powder 1¾ cup (170g) unsalted butter, melted & cooled slightly 1...
It was my first time hearing about Kawachi Bankan, and I was blown away! It tastes similar to limoncello, very juicy even though it's dried, and it has the perfect balance between sweet and sour! I LOVE IT!
I had a recipe that called for candied peel and my prior experience with candied orange peel is basically sugary orange plastic. Not amazing. These seemed unique and looked like actual oranges, so I purchased.
Do yourself this favor. These are tangy, sweet, and taste like juicy dried fruits rather than peel. The yuzu is especially nice. I ate a handful of them, which in retrospect is probably a lot of fruit peel to consume at once or at all.
If for some reason you also need citrus peel for a strange European recipe, this is the one you should get. It’s honestly much fancier than a boiled British dessert needs or deserves. If you put them in chocolate your kitchen skills would probably elevate to Netflix food show level overnight.
When you taste these candied peels be prepared for one of those OMG moments. It is a total explosion of flavor in your mouth. The Japanese are masters of ingredient processing. Unlike candied citrus peels in the US that are gooey and sticky, these are dry to the touch. That's because they use beet sugar which is not only natural but much healthier.
The texture is soft and chewy and the aroma is amazing. I have used them in salad dressings and marinades. Perhaps one of the best things you can do is to use them in cocktails. They bring a fragrance that is unmistakable to an Aperol Spritz or a Negroni. Finally, you can use them as an exceptionally colorful garnish for almost any dish.
These peels belong in every serious pantry.
The first thing I did when I got my package of dried candied Yuzu peels is to try them straight out of the bag. They were nice and dry with some granulated sugar crystals. The sugar stays on the peel and doesn't flake off. It has a pleasant citrus taste with some chewiness. I gave a package to my mother, who will be using them in a pound cake.
It is my new favorite dry candies Japanese citrus peel.
KANKITSU LABO™
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