#13 The bees' tiny miracle crystals
Did you know that we bees can only produce one spoonful of honey in our lifetime?
Honey is a versatile substance that is used in many Western and Japanese sweets, as well as in health and beauty products.
Honey is the theme of this article.
Honey trivia
Honey has such a long history that there is an old saying that "the history of honey is the history of mankind."
The history of honey in Japan
In Japan , references to "beekeeping" can be found in documents from around 643. Then, moving forward in time to the Meiji period, the importation of Western honeybees suitable for beekeeping led to honey becoming popular among the common people. Beekeeping also began to be practiced in earnest during the Edo period. As society stabilized and the monetary economy developed, interest in products that could be converted into cash grew. It seems that people also became more aware of us honeybees.
Why is honey called miel?
The French word " miel " meaning honey has been used since around the 10th century and comes from the Latin word " mel ," which apparently means nectar from flowers.
What kind of honey do you like?
We bees collect nectar from many different flowers and trees, which allows us to produce a wide variety of honey. The common honey you often see in supermarkets is made from the nectar of many different flowers. You may also see acacia and manuka honey.
But did you know that there are actually liquid and solid types of honey?
Most of the honey commonly found on Japanese dining tables is a thick liquid type.
However, depending on the type of honey, has it ever happened that it becomes whitish and hard if left out?
Honey crystallization
The phenomenon in which honey hardens and turns whitish is called "crystallization."
The cause is the pollen and glucose contained in honey. The glucose present around the pollen forms crystals. Whether honey is likely to crystallize or not is largely dependent on the ratio of glucose to fructose, which are the sugars in honey. If there is more glucose than fructose, it is more likely to crystallize, and if there is more glucose than fructose, it is less likely to crystallize. Crystallization begins when the temperature reaches 13-14 degrees.
By the way…
Even if honey crystallizes, it does not change its quality or nutrients, and it does not go bad or deteriorate, so you can eat it with peace of mind.
How to dissolve
Place in a water bath at approximately 40-60°C.
Remove the lid from the honey jar and place it in a pot filled with water.
Heat the pot slowly over low heat. Once it starts to melt, stir carefully to dissolve.
*Be careful not to overcook it, as it will lose its flavor and nutrients!
Taste crystallized honey (phantom honey)
- Cream honey: When the crystals are stirred, the crystal grains become smaller and the honey turns into white, creamy honey.
・Crunchy honey: Enjoy the crunchy texture of this honey! Crystallized honey is hard, making it easier to eat on sandwiches and toast.
Try crystallized honey!
