This is Kubota from Adan Staff.
The leaves are starting to turn and it's autumn~~!
Speaking of autumn flavors, persimmons!
I had it as a snack today (^^)
When it comes to persimmons, there is a lot of talk about "hard" and "soft" persimmons.
I was of the hard enough to eat crispy.
I think most people prefer hard food, but as the country changes, so does the taste buds...
The persimmons I encountered in Italy were ridiculously "soft~~~.
*Here is a photo of a reproduction in Japanese persimmon.
Press with your finger and "buzz",
Let them ripen so much that if you hold them in your hand, they will tear.
If you don't like it, you won't like the look of it. lol;.
The skin is so soft that it is impossible to peel it off, so it is quickly washed and broken with a spoon.
As you can see, it's a sloppy mess!
But it is said that the normal way to eat persimmons in Italy is to let them ripen to this degree of sweetness.
They think Japanese-style crunchy is not ripe.
By the way, persimmon is "Cachi (or Kaki)" in Italian.
Coincidentally~! It is a fruit that was introduced to Italy from Japan.
But many Italians don't know that Cachi is Japanese either,
It is also sometimes used as an Italian language with grammatical conjugation.
One persimmon is caco or kako
Two or more persimmons are cachi or kaki
What a surprise! The term "persimmon" changes depending on the singular and plural.
And then there's Japanese persimmon, oyster, oyster, and a total of 7 patterns, which is a bit enviable~~!
When you eat persimmons, please think of distant Italy.
And when they are this ripe, don't throw them away, but take a little bite.
Surprisingly, it is delicious.
