What Has Become of My Dried Persimmons (Hoshi Gaki)/私の干し柿はどうなったか

Japanese Food

On November 18, I started to hang astringent persimmons (shibu gaki) in the garage to dry. Although I made sure that the window and the door of the garage were slightly open all the time, I have not yet succeeded in drying them to a satisfactory level as of December 15.
11月18日に、車庫で渋柿を干し始めました。常に車庫の窓とドアを少し開けていましたが、12月15日現在、まだ十分なレベルまで干せてません。

(Sorry for the bad photo.)
(ヘタな写真ですみません。)

Anyway, I thought I should taste some, and brought two of them into the kitchen.
ともかく、試食すべきだと思い、二つだけ台所に持って来ました。

I expected that they would taste great because they were a bit like anpo gaki (semi-dried persimmons, made by first fumigating with sulfur and then drying), but
あんぽ柿(硫黄で燻蒸(くんじょう)してから干した、半生の干し柿)にちょっと似ているので、すごく美味しいと思ったのですが、
anpo gaki/あんぽ柿のイメージ

after three bites, I learned that the persimmon had not have its astringency removed!
三口食べてから、渋が抜けていないことに気付きました!

Needless to say, I brushed my teeth soon after I took the photo above!
言うまでもなく、この写真を撮ってからすぐ、歯を磨きました!

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