December 8, 2012

Experiment with Persimmons/柿で実験

Nearly three weeks have passed since I started to remove astringency from persimmons.  The persimmons are now very soft.
I peeled three of them, put in a pot, added 2 tbsp sugar, and put on the stove.  I didn't have to mash them.
The persimmons turned into a pulp in less than one minute.
Not bad.  I later added some lemon juice, but I found it was better without lemon juice.


Sissi said...

My research of tangy persimmons is still without success. I am sure the pulp would taste great instead of umeboshi on chicken-shiso skewers (if it's acid of course).
I hope your region was not affected by the earthquake (I haven't followed exactly the details, I only know my friend in Tokyo was scared to death).

Hiroyuki said...

Sissi: Persimmons are not acidic, so I think the pulp goes well with yogurt, bread, etc. (Astringent persimmons will turn sweet when their astringency is removed.)

Thanks for your concern. That earthquake, with a seismic intensity (shindo) of 5 lower, didn't affect me at all because the intensity here was only 3. What really affected me was the heavy snowfall this week.

The good news for me is that my wife has become well enough to cook since last week, so I guess my blog will be updated less often in the future.

Sissi said...

I am very happy to hear you were not affected and hat your wife feels better, but I do hope you will post your wife's culinary creations too!

Hiroyuki said...

Sissi: Thank you for your kind words.

For now, my wife is not willing to show her dishes in my blog (or elsewhere). I will try to persuade her again some time.