Kaki to shungiku no shiraae / persimmon and garland chrysanthemum in tofu dressing

A dish for autumn -- juicy, sweet and astringent persimmon paired with garland chrysanthemum, a cold season green with a distinctive taste and aroma. Mild, creamy tofu dressing softens the overall tone, binding the two different characters together. Try this with persimmon that is still crisp -- the contrasting textures add an intriguing twist to this little dish.  

1/3 of recipe:
48 calories; 1.8 g protein; 1.8 g fat; 6.9 g carbohydrate; 8.1 g net carbs; 53 mg sodium; 0 mg cholesterol; 1.2 g fiber 

1/2 of recipe:
72 calories; 2.8 g protein; 2.7 g fat; 10.4 g carbohydrate; 5.8 g net carbs; 79 mg sodium; 0 mg cholesterol; 1.8 g fiber

Hoshigaki / dried persimons

In fall through winter, orange persimmons are often seen hanging under the eaves of houses in the countryside of Japan. Okagami or kagami mochi -- double- or triple-tiered round rice cakes offered to Shinto deities during the New Year holiday– were always accompanied by a few dried persimmons on a skewer in my family. As with many other dried foods, I used to have a strong image that dried persimmons were for old people, perhaps thinking that we kids have chocolates and candies. I don't know what today's kids think, but this simple preserved fruit has a strikingly sweet and slightly nutty taste. While any persimmon works, if you come across some awfully bitter ones, try peeling and hanging them, and wait for some weeks for the amazingly sweet makeover.

Kaki no remon marine / lemon-marinated persimmon

A squeeze of lemon perks up sweet persimmon, turning it into a fruity appetizer.

Daikon to kaki no namasu / daikon radish and persimmon in sweetened rice vinegar

A fruity affair with sweet persimmon. The sweetness of persimmon, the saltiness from daikon radish and the mild sourness of rice vinegar and lemon juice blend together after some time, resulting in a pleasant little side dish.

Kaki to shungiku no kurumizu-ae / persimmon and garland chrysanthemum in sweetened vinegar with walnuts

“Wow!” Tom said, after his first bite. Sweet orange-colored autumn fruit is paired with aromatic garland chrysanthemum, with lightly sweetened vinegar and walnuts smoothly working as a go-between.