DIY, Fruit, Garden, Japanese Authentics, Our Garden, Vegetables|Vegan
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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.





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





This is our ‘Raw wood shiitake mushroom’.





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