日本語は下記
The season of dried persimmons has come.
After the farm work is over, the best thing to do is to dry persimmons.
In the corner of our tea garden, there is a persimmon tree that my father in law planted decades ago, and every year we use it to make dried persimmons. It is a traditional dried fruit that has been eaten in Japan since ancient times.
Dried persimmons have a natural sweetness that makes them a perfect snack.
The process of making dried persimmons begins in November.
The process is simple.
First, peel the persimmon, attach a string to the bottom of the persimmon, sterilize it in boiling water, and hang it under the eaves of a house in the sun for about two weeks.
The trick is to occasionally rub the persimmon body softly. It is also important to keep them from being exposed to rain.
When they are dry, eat them in order. The less hard they become, the easier they are to eat and the better they taste.
Everyone in my family loves dried persimmons, but my husband and Shiro are especially fond of them.
Tawara Natural Farm uses natural farming methods to grow tea in an environment as close to nature as possible, without using any pesticides or chemical fertilizers.
Importers and wholesalers are welcome.
Suppliers who are planning to deal in tea are also welcome.
If you are interested, please contact us using the contact form below
干し柿の季節がやってきました。
農作業がひと段落してからの楽しみは干し柿です。
私たちの茶園の隅に、何十年か前にお父さんが植えた一本柿の木があり、毎年その柿を使って干し柿を作っています。日本では古来から食べられている伝統的なドライフルーツです。
干し柿は自然な甘さが特長でおやつにぴったりです。
11月に入ると干し柿づくりが始まります。
つくり方は簡単です。まず皮をむいて、下手部分に紐をつけて、熱湯消毒し、日の当たる軒下に2週間ほどぶら下げると出来上がりです。
コツは、時々柿の実を揉むことです。雨に当たらないようにするのも重要です。
乾いてきたら順に食べていきます。あまり硬くならないほうが食べやすく美味しいです。
家族みんな、干し柿が好きですが、とくに主人としろは干し柿が大好きです。
田原ナチュラル・ファームの茶畑は、農薬も化学肥料も一切使わずできるだけ自然に近い環境で野菜を育てる自然農法です。