Camembert cured in miso..

I have to wonder why anyone made this in the first place.. and the taste makes me wonder why as well.. Not that it tastes bad or anything..

Frutica tomatoes from Karatsu, Saga Prefecture

Sweet.

Sato Nishiki cherries

Delicious. The catch is that the Sato Nishiki you get at a regular supermarket run a bit small..

Kara mandarins

Mandarins turn up in summer now too. They are high in sugar and taste close to an orange, but the skin is thin and there are plenty of seeds. Citrus used to be a winter-only thing for me, so getting it in summer as well is a big thank you.

Passion fruit from Okinawa

I think this every time, but Naniwaya in Azabu-Juban has the very best quality ingredients all gathered in one place. The prices and the quality are no different from a department store. What it has over a department store is that it stays open until late at night.. If you live near Azabu, then assuming you have the money, the upside is that you can buy good ingredients any time you like.

Cutting it open

The tartness really comes through. The seeds do make it awkward to eat, and that is probably why turning it into juice is the nicer way to have it, but either way it is good raw too.

Amariko tomatoes

I bought them because they looked cute, and they are sweet and tasty. “Riko” probably will not mean much to Korean readers, but it comes from lycopene, a compound found in tomatoes. They say you should eat a lot of tomatoes because the lycopene is high.. I would not know about that, but either way I am eating them diligently.

Prince melon

Small, but nicely ripened.

Aomori Ambitious apples

This one is decent enough as well.

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