Calorie content and chemical composition of the sanbokan. Useful properties, harm and contraindications for use. How is Japanese lemon fruit eaten? Pulp recipes, interesting facts about the plant. Sanbokan relieves the effects of burns. It acts as a cooling agent if you've sunbathed for too long. A similar effect can be observed if the pulp is applied to an area of skin affected by another type of burn. Lemon has antiseptic and coagulant properties at the same time, so it can stop bleeding and disinfect the wound.
Japanese lemon juice is useful for hair care. When applied to the scalp, it can treat dandruff, hair loss, and make strands stronger, shinier and healthier.
Contraindications and harm of sanbokan
If you do not suffer from individual intolerance and consume small amounts of lemons, the benefits of sanbokan will be undeniable. The fruit can cause some discomfort for people with digestive problems, as well as in the case of extreme addiction to this product.
The consequences of misusing the sanbokan:
- Dental problems … Drinking concentrated lemon juice too often can cause enamel erosion.
- Heartburn … It can manifest itself if you have eaten too much Sanbokan or consumed it on an empty stomach. Interestingly, in small quantities, the juice heals the effects of heartburn.
- Nausea … Eating more than two lemons at a time can bring too much vitamin C into the body and cause digestive upset.
- Increased urination … Sanbokan juice is a mild diuretic, but the more fruit you eat, the more pronounced the effect will be.
Absolute contraindications for sanbokan:
- Worsening symptoms of stomach ulcers … If you suffer from this disease, it is better to exclude the fruit from your diet.
- Increased migraine … Experts from the Delaware Institute of Biotechnology believe that juice of any kind of lemons can aggravate migraines in patients prone to the disease.
- Burns and uneven tanning on sensitive skin … Some people fall prey to photodermatitis after consuming sanbokan. The reason is substances that interact intensely with sunlight and enhance its effect.
- Allergy … Be careful when consuming any fruit if you suffer from citrus or other fruit intolerances. The harm of the sanbokan can manifest itself in the form of skin rashes, indigestion, nausea, fever, or other more dangerous symptoms.
Sanbokan recipes
Delicious and healthy, Japanese lemon will grab the gourmet's attention from the first bite. Baking with its use looks fresh and unusual, drinks - tones up, and meat dishes spread the exotic aroma of a citrus crust.
Sanbokan recipes:
- Lemon pie … To make a cake with a sanbokan according to this recipe, we need 130 g of flour, 35 g of powdered sugar, salt on the tip of a teaspoon, 110 g of cold unsalted butter, cut into pieces. For the filling, take 140 g of cream cheese, 100 g of granulated white sugar, 120 ml of fresh sanbo juice (about two large lemons), 2 eggs, 1 tablespoon of grated lemon zest. If you want to decorate the cake with topping, stock up on 240 ml of cold whipped cream (35-40% fat), as well as 2 tablespoons of powdered sugar. Sprinkle a baking dish with oil before cooking, then mix flour, sugar, salt in a food processor. Add butter and beat until the dough begins to clump. Place it in the prepared mold and spread evenly over the bottom and sides with your fingers. Pierce the future crust with a fork in several places and set aside in the freezer for 15 minutes. Then preheat the oven to 220 degrees Celsius and place the container in the center of the oven. Bake for 13-15 minutes until golden brown. Use a blender to combine cream cheese, eggs, sugar, lemon juice and zest until smooth. Pour the filling into the crust and bake at 170 degrees for another 25-30 minutes. Chill the cake for at least an hour before decorating it with cream. After whipping the cream and icing sugar until stiff peaks, squeeze out onto the surface of the cake using a pastry bag.
- Chicken baked with Japanese lemon wedges … This recipe with sanbokan will require 1 whole chicken weighing about 2-2.5 kg, salt and pepper for dressing, one and a half tablespoons of butter and the same amount of olive oil, 2 large shallots, 4 cloves of chopped garlic, 2 sprigs of rosemary and 8 leaves sage, half a cup of Finnish sherry or the same amount of dry white wine, 1 cup of chicken broth, 1 sanbokan, cut into thin slices (leave the peel, remove the seeds). We heat the oven to 200 degrees. Using kitchen scissors, remove the spine from the carcass. Pressing on the chest, "spread" the chicken. In a container large enough to place the entire dish, melt the butter and put the carcass. Add shallots and garlic, rosemary, sage and sherry, broth and lemon slices. Add more broth, if necessary, so that the mixture covers at least half of the chicken. Simmer the meat for about half an hour, then remove and let stand for 10 minutes without covering. Serve the bird with the resulting gravy.
- Mandarin and Sanbokan Jam … If you don't like sugary sweet jams, it's time to add refreshing and healthy lemon juice to the preparation! Take 6 medium tangerines, the juice of one large sanbokan, 1.25 liters of water, 1.5 kg of sugar. Remove the peel and seeds from the fruit, chop the tangerines. Place the rind, pulp, juice and water in a large saucepan. Bring to a boil, reduce heat, cover and simmer until the rind is transparent (about 45 minutes). Remove the peel and add sugar to the mixture. Bring to a boil again, stirring occasionally. Then we turn off the heat and pour the hot jam into sterilized jars.
- Donuts with blueberries and sanbokan … Prepare the following ingredients: 1/4 cup unsalted butter, 1/4 cup canola or vegetable oil, 150 g granulated sugar, 2 large eggs, 2 tsp. vanilla extract, 1-2 tsp. grated zest of Japanese lemon, 1 cup buttermilk (or substitute with regular milk), 350 g flour, 1.5 teaspoon baking powder, a quarter teaspoon of baking soda, half a teaspoon of salt, a glass of fresh blueberries. For icing: 2 cups of powdered sugar, 2 teaspoons of lemon zest, 7-8 tablespoons of fresh lemon juice. Preheat the oven to 200 degrees, grease the baking dish. In a large bowl, mix the butter and sugar, beat until smooth and fluffy. Add eggs, vanilla, lemon zest and buttermilk and beat again. Add blueberries. Place the dough into a disposable pastry bag with a large opening with a spoon and squeeze uniform donut circles into a mold. We bake for 7-8 minutes, then let stand for 10 minutes. To make the glaze, combine the sugar, zest and 6 tablespoons of juice, put on low heat and stir with a wooden spoon until thick, then dip the donuts into the resulting mixture.
- Lemon crème brulee … We will need: 5 egg yolks, 2 cups of heavy cream, half a glass of granulated sugar, 2 teaspoons of lemon juice with grated zest. Preheat the oven to 150 degrees, beat the egg yolks and sugar until completely dissolved. Add cream and lemon juice. We prepare a water bath and place the soufflé molds in it (the water should be up to half). Fill the ramekins with the egg mixture and bake for 45 minutes. After complete cooling, lightly sprinkle with brown sugar and place under the heating element of the oven to caramelize the sugar.
Sanbokan Drink Recipes
A distinctive feature of lemon drinks is the fact that they are equally good both in summer and winter. They can be consumed hot or cold, depending on personal preference.
Sanbokan Drinks:
- Lemonade … Take 8 sanbokan lemons and cut them into wedges. Squeeze out the juice to make about 1.5 cups. In a small saucepan, mix it with 1.5 cups of sugar, bring to a boil and stir to dissolve all the sugar. Reduce heat and simmer for about 12 minutes, until mixture turns into syrup. Add mint leaves to taste and 4 cups of water. Turn off the heat and chill the drink, serving with ice cubes.
- Cocktail "Olivetto" … Prepare 60 ml dry gin, 30 ml fresh sanbokan juice, 750 ml syrup, 750 ml Liqueur 43, 140 ml extra virgin olive oil, 1 fresh egg white, 4 large ice cubes. In a cocktail shaker, combine all ingredients and shake until ice disappears. Serve in a tall glass.
- Cocktail "The Fighter" … Combine in a shaker 40 ml "Casamigos Blanco Tequila", 30 ml of sanbokan juice, 150 ml of agave nectar, 750 ml of ginger juice. Shake and serve with a dash of cayenne pepper on top.
Interesting facts about the sanbokan
Lemons of any variety are so rich in vitamin C that they quickly help the body fight infections. The fruit has alkaline properties, despite its high acidity, therefore, it has a positive effect on the digestion of food. The essential oil from the rind of the sanbokan also has antimicrobial properties. In addition, it tones and improves mood.
The antiseptic and bactericidal properties of the essential oil help ward off insects during the heat of summer. It can be used to treat warts and relieve itching from mosquito bites.
In traditional medicine, lemon juice is considered a diuretic, astringent and antipyretic agent. Together with natural herbs, it eliminates gingivitis, stomatitis, inflammation of the tongue and throat, and has a mild laxative effect. Lemon juice was previously used as a substitute for quinine in the treatment of malaria and other fevers.
Before the development of fermentation-based processes, lemons were the only source of citric acid. Sanbokan juice is used in home cosmetics to lighten hair and remove freckles. There are natural cosmetics that take this effect as a basis.
When mixed with baking soda, lemon juice can remove unpleasant odors from dishes and plastic food containers. Sanbokan can become a real kitchen disinfectant, helping to remove grease and disinfect surfaces.
Lemon oil is used in furniture varnishes, detergents, soaps and shampoos, toning body lotions, perfumes, and other products.
Lemon wood is fine-grained and convenient for carving small parts, toys and decorative elements.
Sanbokan is a type of lemon whose benefits are counted in dozens of scientific reasons. It is rich in iron, vitamins and trace elements, stimulates the immune system and detoxifies the body. Dishes with its content acquire an unusual pleasant taste and bright aroma, and cosmetics heals and tones the skin. Lemon juice is especially popular in the cocktail industry as it pairs well with alcoholic and non-alcoholic beverages.
