Recipe: Persimmon saketini | The Japan Times

For Tokyoites, November is when autumn really units in. That is once we expertise these hallmark clear blue skies, persistently comfy temperatures and the looks of my favourite seasonal produce — the persimmon.

First cultivated in China about 2,000 years in the past, the persimmon is the edible fruit produced by a species of tree within the genus Diospyros, which roughly means “divine fruit” in Greek. In Japan, kaki (persimmon) have lengthy been cultivated, they usually usually seem in two varieties: fuyū and hachiya. Fuyū is the squat, candy one, whereas hachiya are acorn-shaped, extra astringent and normally dried earlier than consumption. My first slice of fuyū jogged my memory of the middle of a cantaloupe melon, however then it rapidly turned towards the flavour profile of a pumpkin.

First sketches of this recipe instructed spices like star anise to actually underline the pumpkin component, and I experimented with a flip-style cocktail for one thing like an eggnog, however didn’t fairly discover something uniquely satisfying (do lookup Julia Momose’s recipe for a Kaki Flip).

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