I did a post on persimmon previously. In the US, we can usually get either “Fuyu 富有 or Jiro 次郎” and “Hachiya 蜂屋”. This time we found Fuyu persimmons at the store and I let them ripen to the point where the meat of the fruit was soft and gelatinous but very sweet (I didn’t let them ripen to that point on purpose, I just forgot about them). Before they passed the point of no return, I quickly made this persimmon salad with traditional tofu dressing called “Shira-ae 白和え. “Shun-giku” 春菊 or edible chrysanthemum would be the traditional pairing but since I did not have it, I substituted blanched baby spinach.
I served this on two occasions. Since I had a small persimmon shaped bowl, I served in this container but it was a bit too small (below).
Ingredients (for two servings as seen in the first picture)
Persimmon, Fuyu Jiro variety, one, skinned and cut into 1/4 inch slices.
Spinach, hand-full, quickly blanched in salted boiling water, quickly washed/cooled in cold running water and moisture squeezed out then cut into half inch long pieces.
Tofu dressing: I used a half container of sukui tofu. The seasonings can be variable but I added Japanese white sesame paste “Neri-goma” 練りゴマ (2 tsp), sugar (1 tsp) and salt (1/2 tsp). You could add light colored soy sauce or miso instead of salt. I mixed them up in a small Japanese pestle and mortar (suribachi with surikogi) as seen below. Using silken or sukui tofu makes the dressing very smooth and creamy.