あおかき- ao kaki – green persimmons


青柿 – あおかき- ao kaki

Originally uploaded by SOFennell

Most of the day was spent chopping and processing these green persimmon. I bought them from a local farmer who delivered them on Wednesday. So, I really started the process then.

It was almost 50 lbs. and not as intimidating as I thought it might be. The job needed to be completed within 2 days of picking, so I think that was accomplished.

I now have 4 buckets full of “mash” and they need to “rest” for a week, then I move on into the whole reason for this little enterprise – my own homemade elixir – “kakishibu.”

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10 Responses to “あおかき- ao kaki – green persimmons”

  1. shiborigirl Says:

    so i take it this will be for dyeing? will check back in a couple of years! very cool. you have me going out back to check my kaki tree.

    • Susan Says:

      yes…dyeing or at least immersion in the stuff. I’ve got a tree too and that was the reason, but am beginning to realize that it might take more than one.
      At this point, it isn’t producing…too young. My son thinks we should just eat them.

  2. Gabriela Says:

    Did you chop by hand or machine? I’m hanging on your every word. My american persimmons are not old enough yet to bear fruit, and I love to eat the fruit from the one fuyu which is producing, but I might sacrifice flavor for color, if I can make it work. Maybe next year…

    • Susan Says:

      First, I chopped by hand (chunks) and then used the food processor. So, I did both, actually. I think it’ll help in that next step. I plan on doing that
      by hand. Guess we’ll see how that turns out.

      My persimmon tree isn’t bearing either, like yours, too young.

  3. jude Says:

    watching

  4. neki desu Says:

    have a 5 l. jug still fermenting. don’t know whether it had to be boiled first so i’m not hoping for much here. waiting.

    • Susan Says:

      Seems like I read something about boiling it somewhere, but from my understanding of it, you don’t need to do it. Are you turning into “dyestuff” (as Chris calls it)?

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