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
Hello Everyone,After 2 and a half years after Junko’s stroke, we will gradually be opening our doors to JJ Kitchen again.However, as Junko is still recovering, we will be changing our methods a bit.For the time being, we will only be accepting PRIVATE CLASSES (when we are available, and will not be holding our regular cooking classes, membership classes nor kids cooking classes (children can participate in the private lessons with the adults).Please contact us if you are interested in taking a private class from us. If there are dishes that you would like to make, please let us know and we can discuss the possibilities.We hope our new style will be as enjoyable as before!