{"id":46219,"date":"2017-12-28T15:35:18","date_gmt":"2017-12-28T20:35:18","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46219"},"modified":"2017-12-28T15:35:18","modified_gmt":"2017-12-28T20:35:18","slug":"persimmon-pie%e6%9f%bf%e3%83%91%e3%82%a4","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46219&lang=en","title":{"rendered":"Persimmon Pie<br>\u67ff\u30d1\u30a4"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46232 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/53.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I made these persimmon pies a while ago.<\/p>\n<p>I forgot to post it and then realized that this year is almost over.<\/p>\n<p>Japanese people tend to associate a lot of food with a certain season, and everyone agrees that persimmon is an autumn food.<\/p>\n<p>So I felt I should post this before we go into the next year, although it&#8217;s definitely passed the right time for posting it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46222 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/02.jpg\" alt=\"\" width=\"548\" height=\"768\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/02.jpg 548w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/02-321x450.jpg 321w\" sizes=\"auto, (max-width: 548px) 100vw, 548px\" \/><\/p>\n<p>It used to be difficult to find persimmon in the U.S., but now you can find it pretty easily.<\/p>\n<p>I got mine at Costco.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46223 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/04.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Interestingly, the persimmons I buy in the U.S. never have pits inside.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46224 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/05.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/05.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/05-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Once they are peeled, it&#8217;s easy to dice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46226 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/20-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>They are tasty fresh, but I made some of them into jam\/compote.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46227 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/27-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I couldn&#8217;t decide if I wanted to cover the top or not, and they ended up half covered.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46228 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/28-5.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Voila!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46229 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/29-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>The crust was flaky, and the persimmon filling was sweet and soft, but not too soft and still had some nice fresh crunchiness.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46230 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/03.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46225 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/06.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Stay warm, everyone.<\/p>\n<p>It seems that it&#8217;s going to be below zero as the high temperature for the next few days in Minnesota&#8230;<\/p>\n<p>We are definitely getting serious about planning our getaway trip finally.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made these persimmon pies a while ago. I forgot to post it and then realized that this year is almost over. Japanese people tend to associate a lot of food with a certain season, and everyone agrees that persimmon is an autumn food. So I felt I should post this before we go into [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,28,29],"tags":[],"class_list":["post-46219","post","type-post","status-publish","format-standard","hentry","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46219","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46219"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46219\/revisions"}],"predecessor-version":[{"id":46238,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46219\/revisions\/46238"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}