vol.8 レモンの季節

When Is the Season of Lemons? It’s now—this very moment, when golden, sun-ripened Japanese lemons are at their peak. I always have beautifully juicy, safe lemons delivered from a citrus farm on one of the islands in the Seto Inland Sea—a place I had the pleasure of visiting once. When they arrive, I use them in all sorts of ways. Instead of vinegar, I’ll squeeze fresh lemon juice into salad dressings. I might make chirashizushi with lemon and whitebait, bake a lemon cake, or drizzle lemon over a seafood carpaccio. At home, lemon tea and lemon pasta—both shown in the video—are beloved household staples. We use every part of the lemon—its juice, pulp, and peel—savoring its color, fragrance, tartness, and even a hint of bitterness. Lemon Pasta Recipe Ingredients (serves 2): Spaghetti (1.9 mm thick) – 160 to 180g 1 lemon Zest of 1 lemon (finely grated) Heavy cream – 1 cup (choose between 45% and 35% fat, or a mix of both, depending on preference) Butter – 20g Parmigiano Reggiano – 40g (finely grated) Instructions: 1. Slice the lemon into 1mm-thick rounds, leaving the peel on. Place the lemon slices, butter, and cream into a saucepan and bring to a simmer over medium heat. 2. Meanwhile, begin boiling the spaghetti. 3. While the pasta cooks, press and gently stir the lemon slices in the cream using tongs or a spatula. When the cream reduces by half and the lemon flesh becomes translucent and nearly melted, remove the lemon slices. 4. Add the drained spaghetti directly into the saucepan and toss well to coat. Add the grated Parmigiano Reggiano and mix thoroughly. 5. Plate the pasta, grate additional Parmigiano (optional) on top, and finish with a sprinkle of lemon zest.