This is a Shibugaki (Patreon)

I was given a single persimmon the other day. So I put it in a tiny basket.

It's a shibugaki. "Kaki" ("gaki")/ 柿 is the word for persimmon and "shibu"/渋 (same "shibu" as in Shibuya, btw) means astringent. You cannot eat a shibugaki as is. I tried to tell my mother that once, did she listen? No.Many years ago when my parents were visiting one fall, we were walking along and they were commenting on all the fruit on the trees. My dad was baffled that no one was picking and eating them all. I said, usually the stuff still on the trees is inedible, like super sour or astringent. My mom -- a country girl at heart -- found a persimmon tree loaded with fruit and picked one. I told her, "No, don't do it. It's really, really bad." But while I was trying to explain to her exactly what "shibu" means, she took a bite. I mean, it did LOOK delicious. That immediate reaction still makes me crack up. Oh my gosh, it was priceless! Cheeks puckered, eyes closed, knees buckled, and a bit of a whimper-yelp-squeal. I told you.

Ya can't eat them. 

Unless! You make sure they are super over ripe. This breaks down the tannins evidently and turns them into really delicious and sweet delicacies. 

Here are some shibugaki.

One way to over ripen them is to hang them outside for a month or so. You might have seen images like these below while visiting Japan or even depicted in a manga or movies. 

Come autumn you'll find houses everywhere with their shibugaki strung up outside, under an awning to get plenty of fresh air. I've read that you have to peel them first, but I could swear I've seen and eaten some that weren't peeled. Don't quote me though. I mean, they could have been peeled, but the flesh just toughened up after being outside for month to feel like a peel. Sounds gross. Not, though! Maybe this practice is not done so much in the city, but I have found some workarounds for city dwellers (below).

But first, after your long wait, they'll turn into this: 

I'm not kidding when I say you have to OVER ripen them. Kind of reminds me of shrunken apple head dolls.

Anyway, look at these fine specimens. I'm pretty sure these are store bought. Because you can buy them in the supermarket, too. If I remember correctly, they're not cheap. (Before I post this I plan to run to the grocery store. I'll see if I can find/afford some. If so, I'll add to bottom of this post.)

We were only given one because inedible as they are, even the non-ripened ones can be quite expensive. We were told instead of hanging it outside where you have to be careful of humidity and bugs, to just keep it in a bowl and let it sit until it gets all squishy and soft. The top photo of this post has been sitting out for a little over a week. Just now starting to soften.

It should turn into something like this. My friend said to wait until you can scoop out the insides with a spoon and it'll be as soft and sweet as ice cream. 

Scooping.

And finally, I'm guessing this is an inaka (countryside) thing. But I did find some clever city hacks. 

Here are a couple other ways to hosu/干す (hang out or dry) your astringent persimmons.

Brilliant!

XO,

t

P.S. I know I said I was going to talk about the Top Sekrit project, but it's still got a way to go before I know if it's viable or not. Give me another few weeks then I'll spill.