Comments on: Kinkan Kanro-ni (Japanese Candied Kumquats) with Panna Cotta

By: 金柑甘露煮 Candied Kinkan « travellingfoodies

金柑甘露煮 Candied Kinkan « travellingfoodies — Tue, 29 Mar 2011 16:43:31 +0000

[...] their shelf life so as to prolong the duration of enjoyment. A search over the internet land me here. A simple yet very inviting recipe. What’s more convincing is, she’s stayed in Japan [...]

By: Brenda

Brenda — Fri, 03 Sep 2010 00:58:13 +0000

Is the candied kumquats and honey the same that the Iron Chef used in The Horsehair Crab Battle? A Iron Chef video section 2 & 3 mention Kinkan & honey for sauce. It’s said they usually use sauce on pork roast. If it is, can you please let me now. Contact me on my email.

By: Kitchen Butterfly

Kitchen Butterfly — Sun, 11 Apr 2010 18:35:07 +0000

I LOVE Kumquats and Limequats. I love the addition of ginger…..hmmm, would go swimmingly well with a sprinkling of cumin on ice-cream! Yummy

By: discojing » Blog Archive » Show ‘n Tell Issue 13

discojing » Blog Archive » Show ‘n Tell Issue 13 — Fri, 09 Apr 2010 20:53:11 +0000

[...] Kinkan Kanro-ni (Japanese Candied Kumquats) with Panna Cotta (La Fuji Mama) [...]

By: Mardi@eatlivetravelwrite

Mardi@eatlivetravelwrite — Sun, 04 Apr 2010 13:00:01 +0000

How beautiful! Even though I am not a kumquat fan, this might convince me… I just coaxed a friend into giving me her “go to” panna cotta recipe and can’t wait to try it out in warmer weather….

By: Jen @ Tiny Urban Kitchen

Jen @ Tiny Urban Kitchen — Mon, 29 Mar 2010 17:52:29 +0000

Great post! I’m really impressed with the effort you went through to make this! I had no idea it was so complicated.