late in the fall
astringent persimmons
My uncle lives Nara. He sent it me.
I think the scenery is beautiful Japan.
I think the scenery is beautiful Japan.
This is fish called SANMA.SANMA is just as nice as the other fish in fall.
(I want to say it is very nice.)
Japanese persimmon
It is substantially more different of the astringent persimmons .
Today, I try to use "modifiers". When you compare two things, you can vary or adjust your statements by using modifiers:
I might mistake...
posted by Lucy @ 10:40 PM
9 Comments
9 Comments:
Hi Lucy,
I'm not familiar with astringent persimmons. How do they taste? What other fruit are they similar too?
Raynier,
Not Lucy, but astringent persimmons are the most common sort sold in the U.S.A. They are shaped like acorns, round on top and pointed on the bottom. If they are not very ripe, they taste like your mouth squeezes up like a kiss, but you want to spit them out!!
They must be ripened until they look almost rotten: very soft, almost jam-like. The skin is always bad tasting; but the fruit inside is usually sweet and good when ripe.
I could not find Japanese persimmons, so I used some U.S. persimmons that looked ok for a dish of persimmons and daikon with a sweet vinegar dressing (kakinamasu).
http://forums.taunton.com/tp-cookstalk/messages?msg=33916.404
It tasted awful. Sometimes these astringent persimmons never taste good! Other times, they are excellent: sweeter, softer, and juicier than the Japanese fruit.
Now I can find Fuyu so I will try my recipe again.
Tess
Lucy,
Sanma is very delicious! Recently, I made a dinner with salt-grilled saury (sanma shioyaki—is this the right way to say it?).
http://forums.taunton.com/n/mb/at.asp?webtag=tp-cookstalk&guid=47A36FEC-2CCE-4C0C-BAFE-967683981169&frames=no
Mackerel is a prettier fish, with it's blue and silver striped skin. Sanma looks primitive, almost like a dinosaur. I think it is scarier than saba. Both fish look very elegant, and many fish are delicious in fall.
Salt-grilling makes the skin of fish or meat more crisp than steaming or poaching in soup. I like crunchier skin.
Tess
I don't think my "links" work, but do you remember how to get to the forum where I post my pictures and comments about Japanese cooking? You did sign in once, I think?
http://forums.taunton.com/tp-cookstalk/messages?msg=33916.402
Sorry for taking up so many comments on your blog. My daughter (grown up) says I should make a blog, but I don't know how...
Tess
Unfortunately, we don't have much fish now in our country.
It is always refreshing to come here and read about Japanese cuisine, Lucy.
You're doing just great with modifiers, no mistakes!
Raynier,
Ee don’t eat astringent persimmons which are not ripe. We eat like Tess. And my aunt makes us dried persimmons.
Tess,
You know “Kakinamasu”. I cant’ believe you are American. You are real Japanese than my husband. My husband didn’t know “Kakinamasu”. We are supposed to have “Kakinamasu” on New Year.
You call salt-grilled saury which is nice. But I don’t use salt usually, when I grill a saury.
SzélsőFa,
Recently Young Japanese don’t like fish. They like meat.
Now Japan is cold. Next month it is your son’s and my son’s birthday.
You tell me :)
Yes, mine's going to be 11.
and yours?
And December also hosts MY own birthday as well :))))
I love love love persimmons, I ate these when I was pregnant especially!
Thanks Tess and Lucy!
I'll have to keep my eye open for them so I can see them for real!
RP
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