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🐝 Supplier / Place Of Origin：Japanese Organic Food Series / Japan
🌱 Producer Introduction：
We will deliver safe and secure foods that are attracting attention in the modern society where health consciousness is increasing,such as organic and food additive-free, as much as possible to the dining table not only in Japan but also around the world.
✈️ We deliver carefully selected Japanese ingredients to local health-conscious people through local supermarkets and shops as well as overseas Japanese food specialty stores and Japanese restaurants. In addition to processed foods, we will guide you to fresh fruits and vegetables, meat and seafood in a form that meets local needs.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Citrus sinensis (L.) Osbeck.
Other Names：Blood Orange
Product Description：The distinctive dark flesh color is due to the presence of anthocyanins, a family of polyphenol pigments common to many flowers and fruit, but uncommon in citrus fruits. Chrysanthemin (cyanidin 3-O-glucoside) is the main compound found in red oranges. The flesh develops its characteristic red color when the fruit develops with low temperatures.
The three most common types of blood oranges:
Immature 'Moro' blood orange fruit – 7 months from flowering
The Moro is the most colorful of the blood oranges, with a deep red flesh and a rind with a bright red blush. The flavor is stronger and the aroma is more intense than a normal orange. This fruit has a distinct, sweet flavor with a hint of raspberry. This orange possesses a more bitter taste than the 'Tarocco' or the 'Sanguinello'. The 'Moro' variety is believed to have originated at the beginning of the 19th century in the citrus-growing area around Lentini (in the Province of Syracuse in Sicily, Italy) as a bud mutation of the ""Sanguinello Moscato"". The 'Moro' is a ""deep blood orange"", meaning that the flesh ranges from orange-veined with ruby coloration, to vermilion, to vivid crimson, to nearly black.
The name Tarocco is thought to be derived from an exclamation of wonder expressed by the farmer who was shown this fruit by its discoverer. It is a medium-sized fruit and is perhaps the sweetest and most flavorful of the three types. The most popular table orange in Italy, it is thought to have derived from a mutation of the 'Sanguinello'. It is referred to as ""half-blood"", because the flesh is not accentuated in red pigmentation as much as with the 'Moro' and 'Sanguinello' varieties. It has thin orange skin, slightly blushed in red tones. The 'Tarocco' is one of the world's most popular oranges because of its sweetness (Brix to acid ratio is generally above 12.0) and juiciness. It has the highest vitamin C content of any orange variety grown in the world, mainly on account of the fertile soil surrounding Mount Etna, and it is easy to peel. The 'Tarocco' orange is seedless.
The University of California, Riverside Citrus Variety Collection has delineated three subcultivars of 'Tarocco'. The 'Bream Tarocco', which was originally donated by Robert Bream of Lindsay, California, is of medium to large fruit with few to no seeds. 'Tarocco #7', or 'CRC 3596 Tarocco', is known for its flavor, but has a rind with little to no coloration. The 'Thermal Tarocco' was donated by A. Newcomb of Thermal Plaza Nursery in Thermal, California.
A glass of Sanguinello juice
The Sanguinello /sæŋɡwɪˈnɛloʊ/, also called 'Sanguinelli' in the US (the plural form of its name in Italian), discovered in Spain in 1929, has a reddish skin, few seeds, and a sweet and tender flesh. 'Sanguinello', the Sicilian late ""full-blood"" orange, is close in characteristics to the 'Moro'. Where grown in the Northern Hemisphere, it matures in February, but can remain on trees unharvested until April. Fruit can last until the end of May. The peel is compact, and clear yellow with a red tinge. The flesh is orange with multiple blood-colored streaks.
Variety：There are currently three blood oranges: the Tarocco (native to Italy), the Sanguinello (native to Spain) and the Moro, the latest variant.
Supply Season：The main production period is from March to April of each year, all of which are supplied.
Storage Method：Such fruits are more durable and can be stored in a cool and ventilated place for half a month, but do not stack them together.
#Should Be / Avoided：
Appropriate: It is suitable for people with full chest and diaphragm, nausea and vomiting, dry mouth, postpartum patients with less milk, and patients with gallstones.
When you drink too much, you can eat more oranges to hangover.
Taboo: People with weak spleen and stomach, those with cold and flu, and those with lymph node nuclei should eat less. Because orange contains tannin, it is easy to combine with minerals such as iron and calcium, so people with anemia and indigestion should eat less.
Affordable: 1. Orange and mayonnaise: The vitamin C in orange matches the vitamin E in mayonnaise, which has the effect of promoting blood circulation, skin care, anti-aging and anti-cancer. 2. Orange and cream: Cream contains high cholesterol, while orange contains a lot of cellulose that can remove cholesterol, which helps reduce the absorption of cholesterol in the body. Compatibility: 1. Orange and shrimp: When the calcium contained in the shrimp and the tannin in the orange are eaten before and after, they will combine into substances that are not easily digested, which will easily stimulate the stomach and cause vomiting and other symptoms. 2. Oranges and pork: The protein in pork combines with the tannins of oranges to form a precipitate, which is not conducive to human digestion. Eating a large amount may cause nausea and abdominal pain. More importantly, it affects the absorption of protein components by the human body. 3. Oranges and Crabs: Crabs are cold and cool things. If they are paired with oranges that have the characteristics of gathering dampness and producing phlegm, it will easily lead to stagnation of Qi and accumulation of phlegm, which will affect health.
Cooking Skills：The fruit is round, slightly flat up and down, the peel and pulp are not easy to separate, the capsule flap is tight, there are generally 10 flaps, and the taste is sweet and sour. The fruit can be eaten raw, mostly used as a fruit after meals or juiced for drinking, and can also be made into candied fruit, jam, fruit wine, and processed into canned food.
Notes：It is not suitable to eat before meals or on an empty stomach, otherwise the organic acids contained in oranges will stimulate the gastric mucosa, which is not good for the stomach.
Hesperidin (Hesperidin) in the peel and nerol (Nerol) extracted from flowers can be used for medicinal purposes. Many orange juice commonly sold in Hong Kong is made from concentrated orange pulp exported from Brazil, not freshly squeezed locally.
Dish：A popular Sicilian winter salad is made with sliced blood oranges, sliced bulb fennel, and olive oil. The oranges have also been used to create gelato, sorbet, and Italian soda.
Supply Period： The Main Production Period Is From March To April Of Each Year, All Of Which Are Supplied.
Suggested Eating Method：
The fruits are round, slightly flat up and down, the peel and the flesh are not easy to separate, the bag is tightly tissue, generally 10
The flavor is sweet and sour. Fruits can be eaten raw. After eating more fruits or squeezing juice, you can also make honey, jam, fruit wine, and processing into canned food.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
🍎 Preserve fruits
1. Fruits especially with softer skin, if packaged, should be placed in the cold box in the original package;
2. Organic fruits are more prone to spoilage if they have water droplets. Put the fruits in a ventilated place to dry or wipe off the water vapor, then wrap the fruits in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic fruits do not use preservatives or special treatments. fruits are generally stored for three to five days in room temperature only, should be kept in fridge. Some fruits e.g. papaya will decompose enzymes, so they should be eaten as soon as possible.
🍏 How to wash fruits
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (I will have organic farms). It is recommended to use our vegetables and vegetables environmentally friendly cleaner Dish Drops
for 3 to 5 minutes to eliminate residuals Sand and pesticide.
1. Wash fruits before eating to keep them fresh;
2. It is not advisable to soak the fruits for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing fruits with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut fruits with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately eat after cutting, to avoid the loss of vitamins due to air oxidation.