Ichijiku no Kanroni (Fig Compote) ｜ Our Regional Cuisines

Miyagi Prefecture

Ichijiku no Kanroni (Fig Compote)

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Miyagi Prefecture Council of Dietary Improvement Promoters

Main lore areas

Miyagi Prefecture
Main ingredients used

Figs,Sugar

History/origin/related events

Fig has been used since antient time. In Japan, it is said that "Fig was introduced to Nagasaki via China", and was used for medicinal purposes. During the Meiji Era (1868-1912), Mr. Masui introduced “Masui Dauphine” variety, from the US, which now makes up about 80% of figs in the market. It is eaten all over the world because of its plump texture and sweetness. Fig is often processed into dried fruit in Western countries and the Middle East.
As often called “the fruit of immortality”, fig is highly nutritious and contains plenty of dietary fiber, potassium (effective to get rid of excess salt), calcium (necessary to build bone) and iron (essential for preventing anemia).
The fig season is from September to October in Miyagi Prefecture, with the main production areas lying in the southern part of the prefecture. The “Brunswick” variety of green fig for processed food is grown in Miyagi and some area of Fukushima, Yamagata and Akita Prefectures exclusively.
Ripen figs are eaten raw or used for cooking nationally. On the other hand, in Miyagi Prefecture, where figs are mainly grown for processing, it is commonly cooked into compote, or “kanroni”. "Kanroni" made at home is simply boiled figs with sugar, water and lemon juice. People used to cook large quantities of "kanroni" and bottled it to serve to their neighbors and friends.
Opportunities and times of eating habits

Green figs for processing are sold at greengrocers, supermarkets, and roadside farmers markets from September to October. People cook the figs into "kanroni".
How to eat

Boil figs with just water, sugar and lemon juice, then let it cool. Put into glass jars and store in a refrigerator. Each family has its own way to enjoy kanroni, such as eating as it is, adding it to tea or yogurt.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
Kanroni has been cooked with each family’s traditional recipe.

RECIPE

Ingredients (for 500ml glass jar)

Figs 500g (not overripen)
Sugar 300g
Lemon juice 1／2

How to cook

1. Wash the figs, cut off the stems, boil them in boiling water for 1 to 2 minutes to remove the scum. Drain them onto a colander.
2. Put the figs and sugar in a pot and boil and stir them. Once the sugar has dissolved, reduce the heat to low and simmer until it gets thicken.
3. Add lemon juice at the last. You can also add a ½ cup of red wine as needed.
Note that the fruits will crack and fall apart if you overcook.

provider : “Gottsuo-san II – Miyagi’s Homemade Food Preservation For Future Generations” (Miyagi Food Communication Organization)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Ichijiku no Kanroni (Fig Compote) ｜ Our Regional Cuisines

Miyagi Prefecture