Summer Must-have: Japanese Agar Jelly + Milk Pudding

How about an ice-cold snack to beat the unbearable summer heat? Here are two snacks from Japan to add to your grocery list. Come grab them at city'super!

• Yamasu Shine Muscat Agar Jelly
  Made from the juice of shine muscat grapes from Nagano and has a nice chewy texture.
• Yamasu Strawberry Agar Jelly
  Made from the juice of premium strawberries from Chiba. Has a nice chewy texture, refreshing taste and a great balance between sweetness and tartness.
• Milk Pudding / Matcha Milk Pudding
  Made 100% from the rich, flavourful milk of Chiba prefecture. Matcha flavour is also available. You can also place the pudding the freezer to make iced milk pudding – perfect for summer!

Made in Hong Kong: 100% Vegan Gelato

Love ice cream but worried about the calories? Thanks to this healthy and delicious vegan gelato, you can now satisfy your sweet tooth in a guilt-free way this summer!

Harmony is a Hong Kong brand that freshly handcrafts vegan desserts from scratch in small batches. They are dedicated to making 100% natural and healthy yet delicious desserts using quality ingredients such as freshly made almond milk, organic raw cane sugar (from Fairtaste), organic low GI agave syrup, completely natural vegetable fibres and non-GMO ingredients.

Here are a few recommended flavours you can find at city'super:

• Harmony Strawberry & Blueberry Non-Dairy Gelato – 100mL / 450mL (city'super Exclusive)
• Harmony 70% Dark Chocolate Non-Dairy Gelato – 100mL / 450mL
• Harmony Hazelnut Coffee Non-Dairy Gelato – 100mL / 450mL
• Harmony Pistachio Non-Dairy Gelato – 100mL / 450mL

Summer Special: When Life Gives You Lemons…

Who can resist the refreshing, energising scent of lemons in summer? If you’re a fan of lemons and lemon products, don’t miss the special summer-only lemon counter at city'super, featuring quality Japanese lemon products from condiments and canned food to noodles!

Visit your nearest city'super store and add a touch of lemony goodness to your kitchen!

• Ako-Kasei Salted Lemon Peels Seasoning
• Yamato Food Hiroshima Brand Lemosco - Lemon Chili Sauce
• Nissui Sardines In Oil – Lemon
• Iwate Cava Mackerel in Olive Oil - Lemon Basil
• Niton BBQ Sauce Seasoning Mix
• Setouchiolive Lemon Flavour Olive Oil
• Sennari Hiroshima Lemon Dressing
• Hamanasu Summer Salted Lemon Natto
• Fukishokken Fuki No Tsuyu Noodle Soup - Salt Lemon
• Chuka Cold Noodle with Lemon Seasoning Sauce
• Hondashoten Cold Izumo Soba Noodle with Lemon Soy Sauce

Yummy Curry with Fresh Japanese Summer Veggies

Eating veggies is fun in summer, especially if they are colourful! city’super has prepared a range of Japanese summer vegetables which are healthy and perfect for enjoying with Japanese-style curry. Home cooking has just gotten easier!

• Japan Okinawa Eggplant

  Grown by the special Miyagi Farm in Okinawa under ample sunlight and a home mix of soil with effective microorganisms, this eggplant is fresher and tastier than your average eggplant.

• Japan Hokkaido Sweet Corn

  Directly flown to store after harvesting, bringing the freshest taste of Hokkaido sweet corn to you.

• Japanese White Corn

  Refreshing, sweet and juicy with pearl-like kernels. Suitable for eating raw or steaming.

• Japan Okinawa Round Okra

  Round okra is around 13-15cm long with a refreshing texture and is great as an energy booster for those feeling tired and sluggish from the humid heat.

Summer Fun: DIY Mizore Sake at Home

Apart from beer, cold sake is also an excellent drink for the summertime. Mizore sake, which is also known as slushie sake, has been really popular in Japan in recent years. Have you tried it?

How Does Mizore Sake Work?

Japanese sake has a freezing point of around -7 to -10°C. When sake is below its freezing point (i.e. below -10°C), the molecules do not have enough time to align themselves in the ordered structure of a solid, so the sake stays in liquid form. However, when you pour the sake out quickly in one go, the sake turns into slush due to the sudden impact. This is also known as supercooling.

Make Mizore Sake at Home

Here’s how you can make authentic mizore sake at home!

1. Store sake in fridge (at 5°C) for 24 hours.
2. Take the refrigerated sake and a glass and place both in the freezer (at -18 to -20°C) for 90 minutes.
3. Remove sake and glass from freezer (be careful not to shake the sake and keep it at -15°C).
4. Pour sake into glass at a 20 to 30cm distance. The sake will turn into slush due to the sudden impact!

To make mizore sake, it is best to use a more refreshing sake. We recommend Chitosetsuru Floating Ice Ginjo, which has a pleasant green apple aroma and a light and refreshing mouthfeel. Best served very cold or as a slushie.

Creative Summer Cooking: DIY Konjac Sashimi

Wait, what? You can DIY sashimi? Yes, that’s right! In Japan, it is quite common to cut konjac into thin slices; the chewy texture and translucent appearance is rather like fish sashimi, and this dish is suitable for those watching their weight. Keep reading to find out how to create this simple summer dish at home!

Steps:

1. Prepare 500mL water at room temperature, and pour in a bag of konjac powder (optionally adding condiments, such as yuzu peel).
2. Using a soup spoon, stir slowly for 2 minutes until the mixture thickens.
3. Set aside for 1 hour.
4. Bring 1L of water to the boil. Cook the konjac in boiling water for 5 to 10 minutes. (Cook for 5 minutes for soft texture, 7.5 minutes for normal texture, and 10 minutes for harder texture).
5. Remove from heat and set aside for 20 minutes.
6. Slice the konjac and enjoy with soy sauce, wasabi or dengaku miso.

*Recommend using Kitahara Sangyou Let's Make Konnyaku - Handmade Konjac Powder.