[Takeshita-sanchi's ripe Amaou jam]
Rakuno Farm Taketa's jam is all about "Amaou".
After receiving the order, we will handcraft and deliver it one by one.
In his hometown of Okawa, he won the Grand Prix, and it was actually a bit of an amazing jam.
Its content is a whopping 85%!
It contains a thick amaou so that you can enjoy the flesh.
Generally, when making jam, a large amount of sugar is used to increase the shelf life. Then the sweetness of the sugar will stand out more than the sweetness of the ingredients.
howeverAmaou is the star of our jam.
In order to maximize its deliciousness, the amount of sugar has been reduced to the limit. In addition, the sugar used is Okinawan cane sugar, which has a deep sweetness. For the accent acidity, I choose domestic lemon juice. Of course, we do not use any additives such as fragrances and preservatives!
You can ♪ enjoy it with confidence
[Takeshita Sanchi's ripe Amaou gelato]
The content of 56% was reached by pushing the limits of gelato processing.
More than half of it is strawberry pulp, so it is more than 10 times thicker than commercially available fruit.
Why 56% content?
It seems that the fruit content of gelato in general distribution is about 3 to 5%. However, he wanted to make a special gelato that only strawberry farmers could make, so he teamed up with a gelato shop in Gifu Prefecture to start development. In order to challenge the limit, we increased the strawberry content to 10%, 20%, 30%, and so on.
However, when the content was increased to 60%, the gelato became flaky and sherbet-like ... "Then what do you do?"
This time, on the contrary, the content rate is reduced by 1% until smoothness comes out.56% of them have arrived!
While retaining its smoothness, it turned out to be a luxurious gelato that made you feel as if you were eating strawberries themselves.