Candied

Japanese: 砂糖漬 - さとうづけ

Seeds, fruits, and vegetables are pickled in sugar, taking advantage of the preservative properties of sugar. When making candied fruits, the sugar concentration must be gradually increased; for fruits, it is recommended to start with 20-25% and increase the sugar concentration by 5-10% increments. When the desired concentration is reached, the fruit is removed from the syrup and the surface of the candied fruit is dried. The ingredients should not become soft or discolor. Candied fruits were brought to Nagasaki by Nanban ships and Chinese ships, and became a specialty of Kumamoto and Kagoshima.

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

砂糖の防腐性を利用して種実，果実，野菜を砂糖で漬けたもの。砂糖漬にするときは，砂糖の濃度は徐々に上げてゆくことが必要であり，果実の場合 20～25%から出発し，5～10%段階ずつ高めて処理を進める。目標の濃度に達したら糖液から取出し，糖果の表面を乾かす。材料は軟らかくなったり，変色しないものがよい。南蛮船や唐船で長崎に伝えられ，熊本や鹿児島の名産となった。

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