Kat & Satoshi's eating and traveling adventures around Japan (and sometimes Hawaii)
Sunday, November 18, 2018
okesa
There is a variety of kaki (persimmon) called Okesa from Niigata Prefecture.
They are huge!
We tried the anpogaki (semi-dried) version and the inside is like jelly.
Delicious.
3 comments:
Rowena
said...
I watched a vid on how to make your own but the idea of having them peeled and hanging around the house kinda grosses me out with bacteria, mold, etc. in the air. these look awesome!
3 comments:
I watched a vid on how to make your own but the idea of having them peeled and hanging around the house kinda grosses me out with bacteria, mold, etc. in the air. these look awesome!
They did turn brownish after I opened the sealed package Rowena, but agree, hanging them to dry kind of grosses me out too.
Take care!
Kat
They were really sweet Kirk!
Take care.
Kat
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