Yamanashi Prefecture

Korogaki (Dried persimmon)

Korogaki (Dried persimmon)
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RECIPE

Ingredients (Depending on the amount of persimmon harvested and the space available for drying)

  • Astringent persimmons Appropriate quantity (*not overriped)
  • Plastic string Appropriate quantity (60 cm length)

How to cook

  • 1. Harvest persimmons in mid-November once they have turned red enough, but leave the handle in a "T" shape.

  • 2. To peel the persimmons, turn them around with a knife and remove the hefty part, while leaving only the skin at the tip of the buttocks. It is recommended to dip the persimmons in boiling water to prevent mold and to remove the sticky astringent residue on the surface, making them easier to handle.
    (A peeler is more efficient for peeling the skins and if you're making large quantities, wear plastic gloves to avoid getting the astringent residue on your hands.)

  • 3. To dry persimmons efficiently, start by tying a plastic string into a loop and hanging the persimmons on a pole using T-shaped handles at each end. Hang them under the eaves in the sun, ensuring they hang shorter on one side and longer on the other for effective drying.

  • 4. Adjust the persimmons to expose all sides to the sun, but ensure they do not get rained on. After about a week, when the persimmons are soft, knead them with your fingertips. This should be done around mid-December.

  • 5. Take the persimmons off the pole, remove the strings, and use pruning shears to cut off the handles and shape them into a small oval shape.

  • 6. If available, wrap the persimmons with rice straw and leave them in a cool, dark place until they become floury. This should be done towards the end of the year.

provider : Ms. Keiko Shinkai

* Recipes vary depending on the region and home.