A jelly made with Echigohime strawberries picked the same morning at Maruya Honten’s contract farm. These strawberries owe their flavour to their moderate acidity and high sugar concentration.
Delicious served as is, with champagne or sparkling wine, or defrosted as a sorbet!
Good to know: obtained from seaweed, agar-agar is therefore of vegetable origin, unlike gelatin, which is traditionally of animal origin, and has 8 to 10 times greater gelling power. This product is now ubiquitous in Western pastry-making too, whether it be to firm up fruit mousses (bavarois), jams, and many other preparations!
About Maruya Honten
Founded in 1878, Maruya Honten opened in the flourishing days of port life in Niigata City, where the Kitamae-bune cargo ships from Osaka to Hokkaido called in. Since then, the city has quietened down a bit, but Maruya Honten continues to make the confectionery that made it a success, honouring both the traditions passed down through the generations and continually improving its recipes in accordance with the seasons of the region, using the best local ingredients.
