I recently got special (very special) Fuyu persimmon from Gifu, Japan, where Fuyu was originally produced in 1857. This particular one is known to be the best persimmon (in the world?) and what emperor of Japan eats. The original fruit tree still exists and is preserved as Japan's national monument. Persimmon was first introduced to US by Commodore brought back from Japan and planted in Washington D.C. in 1870. Although it’s not that tasty as one from Gifu, Japan, Fuyu also grows in California and you can get it in the market between September to December. Two kinds of persimmon, while there are more than 1,000 kinds exist, are most commonly in the market. Fuyu (non-astringent 'ama-gaki', tomato shape) and Hachiya (astringent ' shibu-gaki', acorn shape). I eat Fuyu. It’s sweeter, softer and juicier. Some prefer to eat them while they are still hard, but I like it when it's ripe when you can feel just getting soft, when the sweetness is in it's peak. But don't wait till it gets too soft and mushy as taste starts to decline. Store them in the cold room and do not store in the refrigerator as taste declines. Although it contains high carbs of natural sugar, it is very nutritious and has a lots of health benefits. It contains very high vitamin A, beta carotene, high vitamin C, vitamin B, minerals, potassium and fiber, which is good for cold, lowering blood pressure, etc. It is high in cryptoxanthin beta (beta carotene) and lycopene and they are antioxidant, which is known for anticancer and anti-aging properties. Nutrition Fact
Compare to Fuyu from Japan (bigger! 270 g!) to the one from California.
I got them (smaller one) from : Trader Joe's
Sorry, no recipe for this. Best way to eat is peel skin, cut it and eat. For soft ones, cut it in half and scoop with spoon and eat.
I hope everyone had great Turkey day. I did. I am very stuffed now. But here it is!!
I am very excited to introduce first of my fast.fit.fun.fab.food (fffff). This recipe was inspired by zen food or Buddhist food or “shojin Ryori” in Japanese created by monk. “Shojin ryori” doesn’t contain meat or fish. But I added pork for flavor in my recipe. Here is the Kabocha pumpkin dinner soup, which is perfect for winter. It contains all different nutrition you can think of to boost your health during cold winter flu season.
KABOCHA DINNER SOUP
Ingredients:
- 1/2 large (2 lb) organic (preferred)kabocha pumpkin cut in 2-3 inches cube (with skin)
- 3-4 large organic (preferred) carrots cut into 1 inches (1- 1 1/2 cups) (with skin)
- 1/2 lb gobo (burdock root) peel skin and cut into 1 1/2 inches (1 cup)
- 1/2 lb pork loin thin “shabu shabu” slice
- 4 large taro (1/2 lb), peel skin and cut into half
- 3/4 lb daikon radish cut into 2 inches dice
- 7 nappa cabbage leaves cut into 2 inches
- Udon noodle if you want to make it dinner soup
- 2 qt dashi soup
- 2" cut dried kelp piece
- 1 tablespoon organic miso
- 2 green onion sprig finely chopped for garnish
Directions:
- Soak gobo and taro into water, set aside until cook
- In a large pot, put 2 qt of water w/ dashi (* will talk about later), kelp and daikon radish into pot and bring to a boil. After it's boiled, cook additional 2 min and take out kelp.
- Reduce to medium-low heat, Add pork into pot and cook until meat color changes to white / brown about 30 sec. Take out from pot and set aside.
- Put carrots, gobo into pot to cook about 8 min.
- Add kabocha pumpkin, taro into pot and cook until kabocha gets soft about 30 min.
- Add nappa cabbage into pot cook for another 5 min.
- Add cooked udon noodle (optional)
- Remove from the heat and add miso and cooked pork.
- Right before serving, garnish with green onion
This soup gets very delicious and more like pumpkin puree soup next day. I make big pot and feast for next few days !
I got vegetable from: 99 Ranch Market and Whole Foods for organic stuff.
Compare to Fuyu from Japan (bigger! 270 g!) to the one from California.
