{"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’ll Make It Myself — Spiced Persimmon Cake"},"content":{"rendered":"

L.M. Zoller <\/strong>(CIR Ishikawa<\/a>-ken, Anamizu, 2009-11) is the editor of <\/em>The Ishikawa JET Kitchen: Cooking in Japan Without a Fight<\/a><\/strong>. A writer and translator for <\/em>The Art of Japan: Kanazawa<\/strong> and <\/em>Discover Kanazawa<\/strong>, ze also writes <\/em>I\u2019ll Make It Myself!<\/a><\/strong>, a blog about food culture in Japan.<\/em><\/p>\n

\u6843\u6817\u4e09\u5e74\u67ff\u516b\u5e74 (momo kuri sannnen kaki hachinen<\/em>): it takes time to reap the fruit of one\u2019s actions<\/strong><\/p>\n

(lit. [It takes] three years for [planted] peach and chestnut trees, eight for persimmons [to bear fruit]) (\u3053\u3068\u308f\u3056\u5b66\u7fd2\u5ba4<\/a>\uff09<\/p>\n

In late autumn and early winter (mid-Nov. to New Year), 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 (amagaki<\/em>, \u7518\u67ff) and astringent (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

I tend to eat Fuyu persimmons plain, but I was inspired by The Food Librarian<\/a><\/em>\u2018s<\/a> \u201cFuyu Persimmon Bundt\u201d<\/a> to try something new.<\/p>\n

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CLICK HERE to read the full post.<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/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_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"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":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t