2009年11月4日水曜日

Art of drying




Kaki or persimmons are now in season. Wakayama produces over 20% of kaki in Japan as well as mikan (mandarins). Both are planted on steep mountain sides, covering the slopes with the bright orange. Persimmons have bitter and sweet varieties and bitter ones are mostly dried (hoshi-gaki), which are lot sweeter than the sweet varieties. It is the tannin that causes bitterness, which can be removed by drying, soaking in alcohol or warm water, leaving in a sealed container with an apple etc. Many houses have kaki drying under their eaves keeping them from rain and birds. They turn sweet enough to eat in a week or so, but for preserving, a few more weeks of drying is recommended. With varieties of art of drying, people make sure they won’t waste any food and get ready for the coming winter (Nakahichi, Chikatsuyu, 中辺路町近露).

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