Kaki (Persimmon) Yokan. Remove tops of persimmons and scoop out the pulp into a bowl. Heat water to a boil and add kanten. FAMILY: Ebenaceae SCIENTIFIC NAME: Diospyros kaki ORIGIN: Asia.
Name – Diospyros kaki Family – Ebenaceae Type – fruit tree. Foliage – deciduous Flowering – summer Harvest – fall. It's remarkable thanks to its famous kaki fruits. You can have Kaki (Persimmon) Yokan using 12 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Kaki (Persimmon) Yokan
- It’s of Ingredients.
- It’s 2 1/2 grams of kanten.
- You need 300 grams of koshi-an.
- It’s 3 of very ripe persimmons.
- Prepare 4 tbsp of brown rice syrup.
- Prepare 100 ml of water.
- Prepare 300 grams of sugar.
- Prepare of Equipment.
- You need 1 of nonstick pot or pan.
- It’s 1 of a small mold or flat container.
- It’s 1 of funnel (optional).
- It’s 1 of toothpick or skewer.
Persimmons are a popular autumn fruit in Japan. One of the most loved autumn Japanese fruits, kaki (柿), or persimmons, (though somewhat different of what we tend to think of persimmons in the west), are now officially in season. Persimmons are native to Japan, China, Korea, Burma, and Nepal. Diospyros kaki, also known as Oriental or Japanese persimmon, is the most widely grown cultivar.
Kaki (Persimmon) Yokan instructions
- Remove tops of persimmons and scoop out the pulp into a bowl. It should be messy!.
- Heat water to a boil and add kanten. Stir frequently for 2 mins and reduce heat..
- Add sugar to dissolve..
- Add koshi-an and brown rice syrup. Simmer on high. Continue to stir until the sauce thickens and you can see the bottom of the pan between stirring..
- Turn off heat and add persimmon pulp. Stir well to combine..
- Pour into a flat mold, more than 1" deep. I used a very small bread pan and a funnel..
- Pop any bubbles on the surface with a toothpick. Let cool at room temperature for 2 hours without touching it..
- You can put it in the fridge until it is completely firm. Slice and serve a portion with green tea!.
It has two popular varieties: Hachiya (an astringent variety) and Fuyu (a non-astringent variety). A very attractive deciduous tree with spectacular dark-orange autumn foliage. The latin name Diospyros translates as " Food of the gods" which is very appropriate when describing the melting flesh of the persimmon fruit. The two fruiting types are made up of astringent and non astringent. A persimmon is an edible fruit (a berry, specifically) that grows on a variety of trees in the genus Diospyros.
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