The astringent persimmons dried 3 weeks ago have turned into thick, sweet dried persimmons. By rubbing the persimmons occasionally while drying, the astringency is removed and the texture becomes soft.
Dried persimmons are said to “collect happiness” and are often eaten during the New Year in Japan.
May the New Year bring you a lot of happiness and smiles.
INGREDIENTS
- 8 astringent persimmons
- 4 strings (70 cm each)
INSTRUCTIONS
STEP
Peel persimmons
- Leaving the stem and branches of the persimmon, peel the skin around the stem, then peel the skin lengthwise.
STEP
Tie persimmons with string
- Tie both ends of the string to the persimmon branches so that two persimmons form one pair.
- Boil water in a pot and sterilize persimmons by putting them in the boiling water for 5 seconds.
STEP
Hang persimmons to dry
- Hang persimmons to dry in a well-ventilated place.
- After drying for a week, rub the persimmons gently with your fingers. After that, rub it every few days and dry it for 2 to 3 weeks until it reaches the desired softness.
NOTES
- If persimmons get wet, it will cause mold, so dry it under the eaves or indoors on rainy days.
- By rubbing the persimmons while drying, the astringency is removed and the texture becomes soft.
- If you need to protect the persimmons from birds, put up a bird net while the persimmons are hanging, or use a drying basket for vegetables after the surface of the persimmons is dry.
- Dry small persimmons for two weeks, and large persimmons for three weeks.
STORAGE
・Store in refrigerator or freezer.
