The Sudachi tree in my garden produces more and more fruit each year, And I got about 300 fruit this year.I made this Sudachi confiture using about 50 fruits.Confiture is softer than jam. In this case, I used sugar equal to the weight of 40% of the sudachi because I used ripe sudachi. If you want to make a jam, use sugar equal to the weight of 50% of the sudachi. Taste it and adjust the amount of sugar.You can use the whole fruit including zest, fruit and juice. Recipe by EXILE LOVE

I received a lot of sudachi citrus from a COOKPAD user I'm friends with. I made ponzu sauce with the juice, and didn't want to waste the peel so...If you don't sun-dry the peel, it will discolor. If you dry it out in the microwave, the sudachi will lose its fragrance.If using coarse salt, it's best to grind it first in a mortar.If using the salt on sashimi, add a little bit of the juice and it will be sooo delicious. Recipe by Takunosupu-n

Amanatsu peels are so pretty, so I thought I'd try making my own candied peel with it. I wasn't too precise cutting up the peel, so this may not be very professional, but I had great fun making it.It's really important to remove all of the white pith from the peel, otherwise your candied peels will be bitter. Leave the peel to dry completely in Step 5 is also very important, otherwise it will just absorb the dredging sugar and become soggy. You can make this recipe with any citrus fruit. However, grapefruits have a very distinctive bitter taste so it may not work well. Recipe by mashiho

Everyone cuts lemons into 8 wedges lengthwise, but if you do it that way there's a high chance that the cut side of the wedges will be the sac wall...which means that when you squeeze the wedge, the juice goes flying everywhere. So I came up with this cutting method. I wanted to teach this method to my children, so I wrote it down here.Lemons cut into 8 lengthwise wedges are fine, but since it takes the same amount of effort anyway, I like to go with this method, which results in nice cut sides. The walls of the lemon sacs won't be on the cut sides of the wedges, so the wedges are easy to juice and look beautiful too. Recipe by kebeibiko

Dragon fruit is a delicious, low-calorie fruit that’s great for weight management. It’s high in fiber, helps regulate blood sugar, and is packed with vitamin C, iron, and calcium. it’s super beneficial for your body! If the dragon fruit is bright and even in color, feels slightly soft like an avocado, and has drying spines, it’s most likely ripe and ready to eat. Enjoy!

In some countries, outdoor vendors will cut up fruit right before your eyes. I was overwhelmed by their skill, speed, and presentation, so I wanted to try doing it myself.Don't forget to use a serrated bread knife rather than a normal kitchen knife to cut the pineapple skin, as it will be much easier to use.Also, make sure that you make the handle at the beginning. Don't cut the entire leaf part off! Recipe by Mugitarou

Ordinary chirashi sushi is boring, so I made it into a cake shape the kids would love.If you mix chirashi sushi seasoning into all of the rice, it gets monotonous, so I flavored half the rice simply with sushi vinegar. This "cake" is very easy to eat.I used a spring-form cake mold with a non-stick coating.If your mold is made out of a material that rice sticks to easily, line with plastic wrap first.I think it's fun to change the toppings to fit the season. For one 18 cm [7.1 in] mold. Recipe by Kikka mama

I tried several times to recreate the cut mangoes we had some time ago at a Thai restaurant.I discovered this method of figuring out the shape and direction of the pit from experience.Turn the mango round and round to ascertain where the edge of the pit is. If the mango is not ripe the fruit will not come away from the skin easily, so be sure to use a ripe one. The mango in the photos is the red-skinned Kent variety. Other varieties may not turn red, but as long as they are soft they are ripe. Recipe by Sawaokayoshimi

Dried persimmons are a gift from heaven made by the sun, the wind, and by people.They're a winter provision made by our entire family at the end of the year.We roll some of them up with yuzu and enjoy them at New Year's as a Japanese sweet. The rest we continue to let hang in the cold wind, rub them with our fingertips, and wait for the white powder of crystallized sugar to form on them.Roll up the yuzu peel in the persimmons while they are still fairly soft. Recipe by Mariba

I had a similar dish at the soba noodle restaurant in my neighborhood and thought the same idea might work with udon.This is just as delicious with somen, hiyamugi, or soba noodles. The ingredients are simple, so I recommend using a good dashi stock. It's also tasty to use diluted mentsuyu (noodle dipping sauce) with additional salt as preferred. Recipe by maepee.

I had been looking for candied orange slices for a while. But recently my friend Liliana found on Instagram a recipe by Anna Terés. This is exactly what I was looking for to snack, to add it to breads and pastries, or to cover with chocolate.

When I didn't have much ingredients, I made this with some canned sardines.For my husband who likes soy sauce flavored dishes, I made this Japanese-style, which was rather unusual for me.Be careful not to overcook the sardines, since they will fall apart.If there's too much oil in the canned sardines, or if you don't like the smell, use olive oil instead.Turn the heat off before adding soy sauce.Squeeze the sudachi for fresh juice! For 2 servings. Recipe by noriran