Recipes

persimmon

Creative cuisine “Nigime persimmon”

Hamakita specialty Jiro persimmon	2 individual
Lake Hamana Aonori	80g
Junsai (Collected by Inasa, a natural product member)	As appropriate
vinegar	As appropriate
Soy sauce	As appropriate

Make a persimmon container (dried persimmon). (Divide into two and dry.)

Add a certain amount of vinegar and soy sauce to green seaweed and mix together (two cups of vinegar).

Dip the junsai in boiling water and soak in vinegar.

Arrange green seaweed in a bowl of dried persimmons and sprinkle junsai on top. *Eat the whole persimmon bowl.

Dry the persimmon bowl until the inside sinks into a bowl-like shape.
Explain that they should eat the whole persimmon bowl. Enjoy the harmony of the sweetness of persimmons and the sourness of green seaweed