to the nose it brings delicate aromas of pollen, fresh-mown hay, pineapple and passion fruit. to the palate it is fruited and intense, with distinct acid notes and hints of ripe apricots with an aftertaste of star anise. its pollen is covered with tiny drops of yellow oil, which give the honey its brilliant color.
In an emulsion of extra virgin olive oil, ground black pepper and a pinch of kosher salt to enliven the taste of an onsen tamago. in dough for sweet or savory pastries, or drizzled directly on fried foods. it can stand in for butter or other condiments for cooking eggs sunny side up.
in the kitchen
in vegetable soups and creams, in broth