our ryokan.
They will become delicious dried persimmons.
The skin are finly peeled and hung with a bamboo
pole.
The skin is not directly sent to a bin; it is spread on a
big sheet and are dried for some use.
When it gets colder, we prepare a kind of pickled vegetables
called "takuan", pickled Japanese daikon raddish. The skin
is added to enrich the taste.
Sasakami area in Agano City is famous for persimmons
and there is an association among farmers that especially glow
this fruit.
I like both hard and soft texture of the persimmons. Dried ones
are also attractive. I like having the dried persimmons with some
cheese. It's brilliant!
They are hard workers, aren't they? ---Giving us a lot of happiness
from fruit itself and the skin!
