![]() ![]() He was able to live because he ate local dried persimmons. In Japan, Hoshigaki are eaten by themselves as a quick snack or eaten with walnuts and/or with Traditional Desserts like Dango, Mochi, or Raindrop Cake.Īccording to Chinese legend, Zhu Yuanzhang was forced to live in exile to the foot of jinweng mountain in the north of Fuping. Dried persimmons are also one of the main ingredients for sujeonggwa (cinnamon punch). Dried persimmon with pine nuts inserted are served with suksil-gwa (a fruit confection) or fresh fruits. For example, gotgam-ssam (dried persimmon wrap) is made by wrapping a walnut with dried persimmon. In Korean cuisine, dried persimmons can be consumed themselves, or used as an ingredient in other foods. Korean gotgam usually consists of 32% moisture, 6.3% protein, 0.44% fat, 44.8% carbohydrate, 15% fiber, and 1.99% ash. Modern persimmon-drying rack used instead of traditional straw ropes, in Hahoe Folk Village, Korea Sangju in North Gyeongsang Province is famous for its dried persimmons. After around three weeks, when the fruits reach 75% of their original weight, they are covered in dried rice straw and stored in a box in a cool place until the drying process is completed, and a white powdery crust of persimmon sugar forms on the outside. When the color turns brown and the outer part hardens, the seeds are removed and the persimmons are sealed again and flattened. In Korea, the persimmons are peeled and dried, tied with saekki (rice straw ropes) and hung in sunny, well-ventilated place, for example to the eaves of the house. Anpo-gaki is a variation of Japanese dried persimmon in which the persimmon is dried by fumigating with sulphur, resulting in a soft, juicy texture. ![]() This gives the dried persimmon from Japan a distinctive shape and texture that is different from those from China and Korea. They are massaged daily after they have started to dry. In Japan, the fruit are peeled and then suspended by strings from their stems. Each region in China has different production methods and dried fruit characteristics, of which Xi'an dried persimmon is more famous. In addition, there are artificial drying methods, this method producing brighter-coloured persimmons. The drying process causes the flesh to shrivel and a frosty layer to form on the surface. The persimmons are then places stem-side up onto the rack and covered to prevent contact from rain or other environmental debris. After the persimmons are peeled and blemishes have been removed, a drying rack 0.8-1m high and covered with foil is placed in an area with sufficient light, air circulation, and sanitation. The traditional way of drying persimmon is to choose fruits which are fully mature. In China, there are many different varieties of dried persimmon. ![]() Persimmons used to create dried persimmons are harvested when they are under-ripe, firm, astringent, and bitter. Persimmons, when fully ripe, are thin-skinned, soft and sweet. This allows for the same texture but the raindrop is just slightly cloudy.Persimmons, strung up by their stems, being air dried in Kōshū, Japan.ĭried persimmon are made from various varieties of Oriental persimmon. I, however, couldn’t find (affordable, haha) cool agar in the US, so I used regular agar agar. Typically in Japan, you can get what is called “cool agar” which actually would make raindrop cake completely clear. It’s only available on weekends from June to September at the shop, but now you can make it at home! Notes about agar They wanted to showcase the area’s high quality water and thus, this dessert was born. Mizu Shingen Mochi originated from the traditional Japanese sweets shop, Kinseiken Daigahara in Yamanashi prefecture. Mizu means water and Shingen Mochi is a type of mochi, or traditional Japanese confectionary that was created during the Sengoku era as an emergency food. While the west may call it Raindrop Cake, it’s traditional name is Mizu Shingen Mochi. Paired with the nutty flavor of kinako and sweetness of the kuromitsu, this dessert is refreshing and tasty – perfect for summer! The origins of Raindrop Cake The “jelly” is made with water and agar agar (which is like gelatin but made from seaweed), which allows the refreshing qualities and flavor of water to show through. It is a round jelly-like dessert that is served with kinako, roasted soybean powder, and kuromitsu, which is black sugar syrup. What is Mizu Shingen Mochi (Raindrop Cake)?ĭespite it’s names, it is neither a mochi or a cake. Early summer is typically tsuyu, or rainy season, in Japan, so I thought this is a perfect nod to the season. I still can’t get over how *cute* this dessert is! Japanese desserts always tug at my heartstrings since many reflect the seasons and this Raindrop Cake is no different. Cute □❤️ #raindropcake #mizushingenmochi #raindrop #japanesefood #cookingtiktok #fyp ♬ Aesthetic – Tollan Kim ![]()
0 Comments
Leave a Reply. |