DIY, Fruit, Garden, Japanese Authentics, Our Garden, Vegetables
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Making Dried Persimmon | 干し柿作り

Persimmon comes abundant during the autumn season and  “Making DRIED PERSIMMON” has become my husband’s favorite hobbies. In general there are two of persimmons, the sweet edible type and the other the very bitter non-edible type. The latter is suitable for making DRIED PERSIMMONS which takes just a little over a month sun-dried and exposed to cold air.

Making DRIED PERSIMMON is a very common scenery in any remote area of Japan but not in the middle of Tokyo which our house locates (if the weather is clear you should be able to see the high rise buildings of Shinjuku in the olive tree background).

I have found nice article in English of “How to make DRIED PERSIMMON” if any one may be curious as to the Japanese delicacy.

東京の都会の真ん中で『干し柿』を作るのが何よりもの趣味になりつつある、、我家の主。百目柿を田舎でGETしてお正月までに干し柿を作る事を目標にしています。今年は甘柿も渋皮も豊作のような気がします。

我家の洗濯物階は洗濯物より干し柿でいっぱいです。(笑)

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This is my drying net (cage) for drying vegetables, herb and even meat before it gets cured (smoke ham).

中段には肉。

上段にはハーブ。

このネットで干しています。

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This is our ‘Raw wood shiitake mushroom’.

友人から頂いた『原木椎茸』。森の木漏れ日みたいな環境に置けばまだまだ椎茸が出てくると言われ、、日陰でちょっとこもれ陽があたる場所で育てています。

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