Only in north parts of Japan (Miyagi and Yamagata prefecture), there’s a culture to make Fig compote.
It’s different from european fig compote since Japanese one has a bit sour flavor, but it’s also nice and refreshing taste
The taste is a little bit like plum wine or plum juice..
In Kanto (Tokyo) region, it’s hard to find the green figs, and also their season is shorter than the regular fig.
If you live in Tokyo, you can find it at vegetable section of Tsukiji fish market
Their season is only few weeks of this month.
1kg Green fig (before they’re ripen)
180cc rice vinegar
- Place all the ingredients in a pan.
It’s better to use thick pan like Le Creuset.
- Keep cooking with low heat until the fig became soft. It takes around 30mins.
You can keep them for few month in a boiled jar, and can use the syrup for making juice
The juice tastes very similer to plum juice, and I normally combine the water (or gas water) and the syrup as half and half with ice.
And we just eat the figs simply (with cutting into half), or it’s also nice to have it with vanilla ice cream.