Hello! I'm Hamada, a staff member. Starting in December, I'll be in charge of Nakayoshi's nutrition blog, which will cover topics such as healthy living, seasonal foods, and food ingredients. As a registered dietitian, I hope to be able to provide information that will be useful for the health and lifestyle of our customers and staff, little by little.
The theme this time is persimmons. We will introduce the nutritional value of delicious dried persimmons and recipe variations.
How to make dried persimmons
Making dried persimmons is very easy. First, cut off a small part of the bottom, then peel it all the way around, leaving the stem like an apple.
Then, using vinyl or hemp string, pair the two together and tie the ends of each string tightly to the branch. (This year, we're trying out string!)
Boil water, soak the whole thing in it for a few seconds to sterilize it, then sprinkle a little shochu on it. This is said to help prevent mold.
I didn't have any shochu so I used awamori instead.
The alcohol evaporates so it's safe.
All you have to do is hang it under the eaves or somewhere that won't get wet. After a week, give it a little rub with your hands! It will be ready to eat in about 2 weeks to 1 month.
Dried persimmons are rich in dietary fiber and beta-carotene. B-carotene is converted into a nutrient called vitamin A in the body. Sweet persimmons contain a lot of vitamin C, which is reduced during the drying process, but vitamin A protects the health of mucous membranes and skin, so it is a nutrient that you should make sure to consume in order to boost your immunity and prevent colds. One or two persimmons a day are recommended as a snack. Be careful not to eat too many as they are high in sugar. However, if you mix them with cream cheese and put them on bread, they can be used as a substitute for jam. You can enjoy them in various ways, such as adding them to dishes and cakes.
Arrangement recipe
My recommendation is Shiraae with dried persimmon and walnuts . It is a delicious seasonal Shiraae that does not use sugar and goes well with the mellow sweetness of white miso and dried persimmon. Please give it a try.
Dried persimmon and walnuts with Shiraae sauce
Ingredients: 200g silken tofu (wrap in kitchen paper and drain overnight until it weighs about 160g), 30g spinach (boiled), 15g walnuts (roughly chopped), 1/4 dried persimmon, 30g white miso
Chop the spinach into 2cm pieces and roughly chop the walnuts. Also cut 1/4 of a dried persimmon into small pieces.
First, grind the chopped walnuts until they are just granulated. Walnuts are a brain-boosting ingredient. Then add the white miso and knead, then add the drained tofu and mash it well while grinding. Add the spinach and dried persimmon, and mix roughly with chopsticks to finish. Easy!
Be careful not to use too much dried persimmon, as it will make the mixture sticky and sweet. It's also important not to mix too much after adding the ingredients.
Everyone, please try making it!
