{"id":22834,"date":"2011-12-08T07:14:53","date_gmt":"2011-12-08T11:14:53","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=22834"},"modified":"2016-12-05T15:15:26","modified_gmt":"2016-12-05T19:15:26","slug":"ill-make-it-myself-spiced-persimmon-cake","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2011\/12\/08\/ill-make-it-myself-spiced-persimmon-cake\/","title":{"rendered":"I&#8217;ll Make It Myself &#8212; Spiced Persimmon Cake"},"content":{"rendered":"<p><em><strong>L.M. Zoller <\/strong>(CIR <a href=\"http:\/\/www.hot-ishikawa.jp\/f-lang\/english\/index.html\">Ishikawa<\/a>-ken, Anamizu, 2009-11) is the editor of <\/em><strong><a href=\"http:\/\/ishikawajet.wordpress.com\/2011\/09\/07\/master-cooking-in-japan-with-the-ishikawa-kitchen\/\">The Ishikawa JET Kitchen: Cooking in Japan Without a Fight<\/a><\/strong>.<em> A writer and translator for <\/em><strong>The Art of Japan: Kanazawa<\/strong><em> and <\/em><strong>Discover Kanazawa<\/strong><em>, ze also writes <\/em><strong><a href=\"http:\/\/illmakeitmyself.wordpress.com\/\">I\u2019ll Make It Myself!<\/a><\/strong>,<em> a blog about food culture in Japan.<\/em><\/p>\n<p><strong>\u6843\u6817\u4e09\u5e74\u67ff\u516b\u5e74 (<em>momo kuri sannnen kaki hachinen<\/em>): it takes time to reap the fruit of one\u2019s actions<\/strong><\/p>\n<p>(lit. [It takes] three years for [planted] peach and chestnut trees, eight for persimmons [to bear fruit]) (<a href=\"http:\/\/kotowaza.avaloky.com\/pv_eat09_01.html\">\u3053\u3068\u308f\u3056\u5b66\u7fd2\u5ba4<\/a>\uff09<\/p>\n<p>In late autumn and early winter (mid-Nov. to New Year), <a title=\"A Love Letter to Omicho\u00a0Market\" href=\"http:\/\/illmakeitmyself.wordpress.com\/2011\/09\/06\/a-love-letter-to-omicho-market\/\">Omicho Market<\/a> is awash in reds and oranges: strawberries, crabs, mikan, and persimmons. Before I moved to Japan, I had never seen a persimmon, though they seem to be available in California. There are two main varieties available in Japan: non-astringent (<em>amagaki<\/em>, \u7518\u67ff) and astringent (<em>shibugaki<\/em>, \u6e0b\u67ff). Fuyu (\u5bcc\u6709), the tomato-shaped variety, are a variety of sweet persimmon; they are dull orange, firm, and ready to eat when they are sold. The human-heart-shaped Hachiya (\u8702\u5c4b), on the other hand, is very astringent until the skin turns reddish and the insides turn to jelly.*<\/p>\n<p>I tend to eat Fuyu persimmons plain, but I was inspired by <em><a href=\"http:\/\/foodlibrarian.blogspot.com\/\">The Food Librarian<\/a><\/em><a href=\"http:\/\/foodlibrarian.blogspot.com\/\">\u2018s<\/a> <a href=\"http:\/\/foodlibrarian.blogspot.com\/2009\/11\/persimmon-bundt-from-sunset-magazine.html\">\u201cFuyu Persimmon Bundt\u201d<\/a> to try something new.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center\"><a href=\"http:\/\/illmakeitmyself.wordpress.com\/2011\/12\/08\/spiced-persimmon-cake\/\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/illmakeitmyself.files.wordpress.com\/2011\/12\/img_0296.jpg?w=490&amp;h=367\" alt=\"\" width=\"294\" height=\"220\" \/><\/a><\/p>\n<p><em><a href=\"http:\/\/illmakeitmyself.wordpress.com\/2011\/12\/08\/spiced-persimmon-cake\/\">CLICK HERE to read the full post.<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and translator for The Art of Japan: Kanazawa and Discover Kanazawa, ze also writes I\u2019ll Make It Myself!, a blog about food culture in Japan. \u6843\u6817\u4e09\u5e74\u67ff\u516b\u5e74 (momo kuri sannnen kaki hachinen): it takes [&hellip;]<\/p>\n","protected":false},"author":78,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7,70,396,6],"tags":[459,458,460],"class_list":["post-22834","post","type-post","status-publish","format-standard","hentry","category-blogs","category-food-drink","category-ill-make-it-myself","category-writers","tag-cake","tag-persimmon","tag-recipe"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pkZ7m-5Wi","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/22834","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/users\/78"}],"replies":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/comments?post=22834"}],"version-history":[{"count":2,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/22834\/revisions"}],"predecessor-version":[{"id":40619,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/22834\/revisions\/40619"}],"wp:attachment":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/media?parent=22834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/categories?post=22834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/tags?post=22834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}