[Savoie made with Kobe-grown yuzu]

This is Aki from Luxon.

I participate in Eat Local Kobe every Saturday morning.
Enjoy Kobe's seasonal flavors throughout the year!
Learn about the richness of Kobe's agriculture and fishing industries!

Meet and talk with Kobe producers!
Luxon shares the same vision for the Kobe Farmers Market, and it has been two years since he started participating.
Every Saturday morning I start by getting up at 5am, and it's hard to get used to it, and before you know it the week is full of Saturdays...

At Lacson, we mainly deal in imported food from France, but we also want to introduce the rich French cuisine of various regions, not just Paris, so we meet producers directly and create delicious food together with Lacson.

We want to continue conveying the thoughts of local French producers to our customers!
This wish resonates with Eat Local Kobe, and it is here that we can understand the roots of Luxon's activities in Kobe, where it is currently located.

Although there were some sunny spots in the second half, the market was relaxed and quiet.

At times like these, I have lively conversations with farmers living near the market.
You can learn delicious ways to cook unfamiliar vegetables and be told about the most seasonal vegetables at the moment.
Sometimes farmers ask me questions about French vegetables.
Thank you to Mr. Maruyama, a farmer from Nishi Ward, Kobe, for the fun story!

I discovered the biggest yuzu I've ever seen on the vegetable display shelves of Tsunezawa Farm, a farmer in Kita Ward across the street. The yuzu I usually see are about the size of a fist, but this one was about the size of a child's face. It was amazing!

I was told that it is a variety called Shishi Yuzu, and when it bears fruit it becomes so heavy that the branches droop to the ground.
The flavor is more similar to hassaku than the distinctive scent of yuzu.

I made marmalade and served it with biscuits de Savoie.

[Shishi Yuzu Marmalade]

Peel the skin and soak it in water overnight.
Keep the fruit separately.

- Chop the peel that has been soaked in water overnight and place in a pot of water.
Immediately replace the water and let it sit for about an hour.

Peel the white part off the fruit and place the fruit and seeds in a bowl.

-Drain the water from the skin and flesh, weigh them together, and prepare the same weight of granulated sugar.

・Put water in a pot and put on the fire.
Add water halfway through to maintain the level, and simmer over low heat until tender.

Once the skin has softened, add half the amount of granulated sugar.
Then remove the seeds (they're rich in pectin!).

Add the remaining granulated sugar and simmer gently, being careful not to boil.

While still hot, pour into sterilized jars and immediately close the lids.

It is also called YUZU in France, and can be found in fashionable confectionery and chocolate shops.
My intellectual French friends seem to think that knowing YUZU is a status symbol.
It's becoming popular.

For us, the scent of yuzu is a calming reminder of the Japanese spirit.