Have you ever heard of a product called "Ikkyu-san no mizuame"? It is delicious eaten as is, or used in sweets and cooking, the mellow sweetness of this syrup makes it delicious! Here are four ways to arrange mizuame recommended by our editorial department.

There is a story about "poison candy" in Ikkyu-san's pontoon story, and a long-established manufacturer in Kyoto, Kitao, sells a delicious product called "Ikkyu-san no mizuame".

Resting water candy

You look good.

Ikkyu-san no mizuame

recipe

"Ikkyu-san no mizuame" is a type of mizuame that has been used in Kyoto sweets since ancient times. It has a mellower sweetness than sugar and a clean, unctuous taste. The standard way to eat mizuame is to wrap it around a splittable spoon, but it tastes even better when used to make sweets or for cooking!

Although it is delicious eaten as is

Here are four ways to arrange mizuname recommended by our editorial department.

First, the festive visual of fruit

candy

is sure to make your heart flutter! Here are the ingredients to prepare.

Fruit of your choice (left at room temperature) As needed
50ml (1.69us fl oz) water
125g (4.41oz) granulated sugar
10g (0.35oz) syrup

Cut the fruit into appropriate sizes and stick a toothpick into the fruit. Strawberries, apples, and grapes are recommended. In this case, we used mixed fruits that were already skewered and sold at the supermarket.

Put water, granulated sugar, and syrup in a saucepan and heat. After simmering over low heat, turn off the heat and cool the bottom of the pot with a wet towel or cold water while dipping the fruit into the syrup.

To water and granulated sugar

Fill it with syrup.

After boiling

cloak a fruit

Place on a cookie sheet and let cool until firm, then you're done!

That sweet syrup coating and the luscious fruit go so well together! I think fruits with a hint of bitterness or acidity work better with it than ripe sweet fruits, as the syrup will envelop the entire fruit.

Raw chocolate

This recipe is also useful for Valentine's Day. Here are the ingredients to prepare.

100 g of chocolate on a plate
50 g of heavy cream
8 g of syrup
7 g of unsalted butter
Dash of rum
Dash of cocoa powder

Put all ingredients except rum and cocoa powder in a heatproof bowl and microwave (500W for 1-2 minutes). Mix until smooth.

Once all the ingredients are heated at once

Knead well.

Add the flavored rum and mix.

Appropriate amount of rum

Use a bat or an empty square container as a mold. Line the bottom and sides with a cookie sheet, pour in the chocolate mixture, and refrigerate. Refrigerate overnight to firm up.

Once hardened, remove from the mold and cut. Dust all sides with cocoa powder and voila!

Cut out of mold

Sprinkle with cocoa powder.

Completed!

Delicious! The texture is rich and sticky, yet it disappears smoothly and delicately. The rich, rich chocolate flavor will make your cheeks fall off. It would make a great gift for someone!

thick and smooth

Chilled

candy You can also make chilled candy, a well-known summer drink in the Kansai region. Here are the ingredients to prepare.

400 ml water
130 g syrup
Appropriate amount of grated ginger

Put the water and syrup into a pot and heat. When it comes to a boil, turn off the heat and throw in the grated ginger.

First, dissolve the water and syrup.

Squeeze a tube of ginger

Transfer to a heatproof container and refrigerate well. It's so easy!

The aromatic and mild sweetness of the syrup spreads in the mouth when you take a bite. The spiciness of the ginger gives the drink a pleasantly tangy aftertaste. The drink is soft and goes down your throat smoothly. You will want to cool it down and drink it in large gulps!

Old-fashioned taste

Note that the malt syrup used this time is not malt syrup, so the color remains almost transparent. If you want a beautiful amber color, you can add boiled black tea or a little bit of sangen sugar to add color!

This time, I lightly colored it with black tea.

Apple Jam

Jam can also be made using syrup. This time, try using seasonal apples. Here are the ingredients to prepare.

1 apple
50g (1.76oz) sugar
30g (1.06oz) syrup
1 tablespoon lemon juice

Wash and peel the apple, remove the core and cut into appropriate sizes. At this point, soak them in salt water to prevent discoloration.

Put the apples, sugar, and lemon juice in a pot and let stand for 60 minutes. When the water from the apples has evaporated, add the syrup and heat.

Apples and sugar

Add lemon juice and let sit for 60 minutes.

Add water syrup and simmer.

Gently simmer until the apples are clear and the cooking water is gone, then it's done!

It's a little browned.

The molten syrup envelopes the sour apples. The freshness of the fruit and the soft sweetness of the sugar combine to create a jam with a handmade feel. Delicious with a natural flavor that brings out the best in the ingredients!

Spread generously on buttered toast.

In addition, ICHIYU-SAN's mizuame is also useful as a sauce for meat dishes, for teriyaki, and for making takaimo. Try using it as a substitute for sugar in a variety of dishes!

The editorial department purchased this product at KALDI's for 321 yen (tax included). It is delicious eaten as is and can be used in a variety of dishes, so we may have understood a little why Mr. Monk lied about it being poison and wanted to keep it all to himself....