December 17, 2012

What Has Become of My Dried Persimmons (Hoshi Gaki)/私の干し柿はどうなったか

On November 18, I started to hang astringent persimmons (shibu gaki) in the garage to dry. Although I made sure that the window and the door of the garage were slightly open all the time, I have not yet succeeded in drying them to a satisfactory level as of December 15.
(Sorry for the bad photo.)

Anyway, I thought I should taste some, and brought two of them into the kitchen.
I expected that they would taste great because they were a bit like anpo gaki (semi-dried persimmons, made by first fumigating with sulfur and then drying), but
anpo gaki/あんぽ柿のイメージ
after three bites, I learned that the persimmon had not have its astringency removed!
Needless to say, I brushed my teeth soon after I took the photo above!


Fräulein Trude said...

My persimmons went bad. I made a big mistake by not taking them in and hanging them in the attic. They looked good until 1 1/2 week ago, but after the heavy snow falls and humid warm weather afterwards, the air got very humid too and they got wet and spots with green mold developed at the outer sides. I am very vexed.

Hiroyuki said...

Kiki: Sorry to hear that. I think we both need eaves projecting long enough to properly dry persimmons (and other foods like daikon), like the ones found with traditional Japanese houses.