Recipe: Appetizing Kaki (Persimmon) Yokan

Kaki (Persimmon) Yokan. Kaki (Persimmon) Yokan I like to make delicious Japanese sweets for tea ceremony! This one originally called for shiro an but I like koshi an better. Try it for a delicious fall flavor!

Kaki (Persimmon) Yokan For example, this Kaki yokan (persimmon-flavored kanten jelly cake) could end up being too watery if raw persimmons are used. ando_junko But a more impressive fact is that the sweetness of hoshigaki is the traditional criteria for all kinds of wagashi sweets like these. I like to make delicious Japanese sweets for tea ceremony! This one originally called for shiro an but I like koshi an better. You can cook Kaki (Persimmon) Yokan using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kaki (Persimmon) Yokan

  1. You need of Ingredients.
  2. You need 2 1/2 grams of kanten.
  3. You need 300 grams of koshi-an.
  4. You need 3 of very ripe persimmons.
  5. It’s 4 tbsp of brown rice syrup.
  6. You need 100 ml of water.
  7. You need 300 grams of sugar.
  8. Prepare of Equipment.
  9. Prepare 1 of nonstick pot or pan.
  10. Prepare 1 of a small mold or flat container.
  11. Prepare 1 of funnel (optional).
  12. You need 1 of toothpick or skewer.

Try it for a delicious fall flavor! Kaki is a traditional Japanese autumn fruits, currently getting popular in California, as well. Kaki and Beets combination creates sweet, earthy flavor, and contributes to women's beauty and health. Kaki and Beets combination creates sweet, earthy flavor, and contributes to women's beauty and health.

Kaki (Persimmon) Yokan instructions

  1. Remove tops of persimmons and scoop out the pulp into a bowl. It should be messy!.
  2. Heat water to a boil and add kanten. Stir frequently for 2 mins and reduce heat..
  3. Add sugar to dissolve..
  4. Add koshi-an and brown rice syrup. Simmer on high. Continue to stir until the sauce thickens and you can see the bottom of the pan between stirring..
  5. Turn off heat and add persimmon pulp. Stir well to combine..
  6. Pour into a flat mold, more than 1" deep. I used a very small bread pan and a funnel..
  7. Pop any bubbles on the surface with a toothpick. Let cool at room temperature for 2 hours without touching it..
  8. You can put it in the fridge until it is completely firm. Slice and serve a portion with green tea!.

Often enjoyed during the summer days, Mizu yokan, a chilled Japanese red bean jelly with chestnut is a traditional sweet in Japan. Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)? This traditional Japanese sweet is usually shaped like a rectangular block and the texture is pretty firm so even when sliced thinly it would stand upright. Ichida Gaki is a brand of persimmon produced in the city of Iida, Nagano prefecture and the Shimoina region, and eaten dried. This persimmon is known for its remarkable character as a gift to the shogun during the Edo period and to the Imperial family during the Showa period.