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I was in Ikeda recently and stopped at the Chikujian counter located near the ticket machines. Chikujian is a Kyoto sweets shop whose main shop is in Arashiyama.They had an interesting looking sweet called kaki daifuku, a soft mochi wrapped around persimmon puree and sweet white bean paste.
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It looked just like a persimmon, and even had a dried stem on top to make it look realistic. It tasted a little sweeter than the actual fruit, but it was delicious..JPG)
I also got a kuri daifuku, this is sweet azuki bean paste with a chestnut in the middle.Both were 189 yen each (about US$1.89) and a nice afternoon snack.
Hi Kat,
ReplyDeletethese look good.
I'm going to Arashiyama next weekend so I'll try stop by the store.
TK
I LOVE how adorable that persimmon one is. So cool they could make it look so much like one. Looks like they were both perfect with a cup of tea.
ReplyDeleteI hope you get to try them in Arashiyama TK :)
ReplyDeleteThanks Debinhawaii, they both were cute, it is definitely tea season here :)
Take care you two.
Kat
That persimmon daifuku looks so good. I love trying to find different kinds at Asian grocery stores over here but they only have a small variety. It's really sad.
ReplyDeleteDo you know of a place that could ship them?
Hey Kat - I was fooled for a moment thinking that it was a real persimmon!
ReplyDeleteYour profile lists North Carolina Vikki, I only know of Minamoto Kitchoan, which is located in NYC, I think shipping and handling may be expensive though!
ReplyDeleteIsn't it amazing at how realistic they look, Kirk??
Take care you two.
Kat
I thought that was a real persimmon too. How neat! And that other mochi . . . drool.
ReplyDeleteI know, you love mochi Jalna :)
ReplyDeleteTake care.
Kat
the mochi look good! now i want to experiment and try to make a persimmon-flavored mochi or manju.
ReplyDeleteThose are so beautiful! At first when I saw the top pic, I thought it was a real kaki, but a different strain. Great find!
ReplyDeleteRowena, cool yeah??
ReplyDeleteHope it turns out for you Genki :)
Take care you two.
Kat
I love persimmons so that daifuku is extremely enviable. The white bean used - is it butter bean? I just put some red beans to soak and will be trying to make some daifuku tomorrow. I have a great Japanese grocers nearby and they have basic daifuku and I'll get about 10 and keep them in the freezer. It's so hot now, the family eats them like ice cream bars.
ReplyDeleteI can't wait for persimmon season now.
Lyvvie,
ReplyDeleteIn Hawaii, I think they use lima beans to make white bean paste, but I think if you check out this site, you may be able to use other types of beans.
Take care.
Kat
p.s. you can put a scoop of ice cream as a filling and freeze them, it will be like the frozen daifuku that we have here :)