Preserved Lemons

October 15, 2018 / by Junko

In Japan, most of the lemons are imported and have waxy coating on the surface. You can find very few organic Japanese lemons in shops. But autumn is the season we harvest lemons and I bought a 5kg box of non-waxed lemons from a farmer through a webshop mall.


They are still green in autumn but get yellow in December.

You can not keep lemon fresh for a long time even in a refrigerator, so I gave 1kg to Eiko and with left I made some preserved lemons.

– Lemon Syrup (for refreshing drinks, hot lemonade, as a seasoning in cooking)
Morrocan preserved lemons (one of the most widely used ingredients in Morocco / middle east. lemons have been pickled in salt and their own juices.)
– Limoncello (I wanted to experiment if I can make green lemonchello from green lemons)

After a month, they will be ready to use! I’m going to post some recipes using them!

Junko
Junko
There are so many Japanese dishes and cultures that are not well known outside of Japan and I’m happy to introduce them to you! If you tested any of our recipes feel free to send us a photo and your comments and we will be happy to publish them, even if it wasn't a complete success! :)

Seeking the best balance of being free and living a stable life in this busy city, I enjoy kitchen gardening to deepen my connection with nature. Lately, I enjoy traveling to places I’ve never been and dancing Salsa/Kizomba there. Always a traveler at heart. Freelance web/graphic designer. Coffee & chocolate addict.
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