October 21, 2009

Fall is Here!!/秋だ!!

I received a big box of astringent persimmons (shibu gaki in Japanese) from my father, who lives in Chiba prefecture. Of course, you can't eat astringent persimmons as they are. You must remove astringency from them in some way or other. The most common way is to use distilled spirit with an alcohol content of 35% or greater. Dip the calyx of each persimmon in the spirit, and put all the persimmons in a bag, and seal the bag, and the astringency will be removed in a week or so. I thought I'd use this method, but my wife told me that she found a good product for removing astringency from persimmons.
Here's a photo of the product:
千葉に住む父から、渋柿が一杯送られてきました。もちろん、渋柿はそのままでは食べれません。何らかの方法で渋を取らなければなりません。最も一般的な方法は、アルコール度数35%以上の蒸留酒を使う方法です。柿のへたを蒸留酒につけて、その柿を全て袋に入れると、渋が一週間程度で取れます。この方法を用いようと思ったのですが、妻が、柿の渋を取る、いい商品を見つけたといいました。
その商品の写真です。

Ethyl alcohol in solid form. Product name: Neo Hestan (sp?)
固形のエチルアルコールです。商品名はネオヘースタン。
According to the instructions, I put 5 kg of astringent persimmons in a bag, wrapped one bar of Neo Hestan in a sheet of tissue paper, put it in the bag, and sealed the bag. Astringency will be removed in a week or so.
指示に従って、渋柿を5キロ、袋に入れ、ネオヘースタンを一つティッシュペーパーで巻き、袋に入れ、袋を閉めました。渋は一週間程度で取れるでしょう。

2 comments:

pink said...

Beautiful!

Hiroyuki said...

pink: Let's see how they will turn out in a week!