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Taste Test: Persimmon

Source: Boing Boing

Nov 05, 2009

Summary

Image via Sandy Austin's Flickr

People always ask me what I like to do in Tokyo. What's fun? What's cool. Well here's my dirty secret. Most nights, I sit in my parents' living room and watch silly game shows while drinking green tea and eating persimmon.

Sujeonggwa

Peel and thinly slice 2 inches of fresh ginger root. Bring the ginger, 6 cups of water, and 2 cinnamon sticks to a boil in a large saucepan. Reduce heat to low and simmer uncovered for 30 minutes. Add 1/2c sugar and stir until dissolved. Remove from heat and strain. Add 4 dried seedless persimmons to the cinnamon-ginger water and allow to stand for 3 hours to soften. Ladle liquid into individual serving bowls, placing one persimmon in each bowl. Sprinkle pine nuts on top before serving.

Source: Korean Cooking Made Easy by Soon Young Chung

Persimmon is called kaki in Japanese, and it has been constantly battling against mangoes for first place on my list of favorite fruits. Kaki is a prominent part of everyday life in Japan — there's even an adjective almost exclusively used to describe the taste of

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Comments (1)

Mwhybark,

Nov 06, 2009

attn Dan. note japanese name: kaki, derived rom kack, derived from caco, as in cacogen, cacophobe, cacophile.