Love for Persimmons - Yui

 I have been sick these days...

Whenever I have a cold, I always feel like eating "Kakiyuzu (柿柚子)".

I found that recipe on Twitter, and it is very easy to make.

All you need to do is slice kaki (persimmon) and yuzu, then mix them with sugar.

You can easily find the recipe by searching. Please feel free to try it out!

Kakiyuzu in cute yuzu bowl (bought in Tajimi, Gifu) 

Persimmon is a traditional fruit and is in season now.

In my Yamagata City, Persimmons are hanging like a curtain to make dried persimmon, named Ijira Rengaki. 

It is made from only the cultivars grown in that region.

The texture is slightly hard and not gooey compared to other dried persimmon. I love it.

They are often sold around the New Year season so I hope you can find it!