Oimatsu "Bankantou"

"Bankantou" refers to a late-season citrus fruit.

At the Japanese confectionery shop "Oimatsu," "Bankantou," a late-season dessert made with grapefruit, will be released after the end of the "Natsukanto" summer mandarin dessert series, which begins in April each year.




I cut it into about 6 equal pieces. The agar is very smooth like jelly, so it feels jiggly when you cut it, but at first glance it looks like real fresh grapefruit pulp...!

Even while cutting it, the sparkling summer dessert "Bankanto" brings to mind summer scenes. You can feel the fresh fruit juice from both the aroma and its juicy appearance.




When you put it in your mouth, you'll be surprised by the smooth, crumbling texture of the agar and how surprisingly juicy it is. The bitterness typical of grapefruit is suppressed, giving it a mellow mouthfeel and a refreshing, sweet flavor that's sure to become addictive. Its deliciousness is in a league of its own compared to other so-called fruit agar.

Making the most of the charm of this fruit, "Bankanto" is made by hand, one by one.

The grapefruit is washed thoroughly and a portion of the peel is cut off to create a lid. The pulp is then manually extracted from the cut end and the juice is carefully squeezed out. The strained juice is added to the agar liquid, which has been cooked in parallel, and after cooling slightly, it is placed inside the grapefruit peel and chilled to harden.

By making it by hand, the bitterness characteristic of grapefruit is reduced, resulting in a refreshing taste.

It is a taste that can only be achieved through careful attention to detail and a commitment to every detail.