Tag Archives: Maschua

Japanese Fruits 2: Jirou Kaki-Jirou Persimmon

October 14, 2009 dragonlife 7 Comments

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SYNOPSIS:
There are a lot of fruit which either originated or grew to be characteristic of Japan.
I’m trying to introduce into this new series to help my vegan and vegetarian (I’m no) friends in particular as fruit can be adapted into so many ways!

1) Nashi/Asian Pear

Jirou kaki or Jirou Persimmons are not to be confused with “normal persimmons”, or heart-shaped Hachiya which is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening.

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Hachiya Persimmons

The astringency of tannins is removed through ripening by exposure to light over several days, wrapping the fruit in paper for heating it, and/or artificially with chemicals such as alcohol and carbon dioxide which change tannin into the insoluble form. This bletting process is sometimes jumpstarted by exposing the fruit to cold or frost which hastens cellular wall breakdown. These astringent persimmons can also be prepared for commercial purposes by drying.

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The non-astringent persimmon, or Jirou kaki, is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft.

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Dried Jirou Persimmon

Actually, Jirou Kaki/Jirou Persimmons are the pride of our Prefecture, Shizuoka Prefecture, as they were first grown in 1844 by a farmer called Jiroushi Matsumoto in Mori-Cho, Western Shizuoka Prefecture!
Their trees were finally successfully raised in 1869.

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Jirou Persimmon Jam

The persimmons were finally given their name, Jirou Kaki, by the Emperor of Japan upon his meeting with Fujitarou Suzuki (the grower of that time) in Mori-Cho where a Shinto Temple is still dedicated to the Emperor of Japan.

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In Shizuoka Prefecture, Jirou Persimmon are found under many guises such as cakes (above)

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Jirou Persimmon wine!

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Jirou Persimmon vinegar, a rarity created by Bembei Kawamura, the Father of Shizuoka Sake!
It can drunk as a health drink mixed with with good wateror used as a finish on many dishes!

JIRO-KAKI-DRYING

Although I personally like them fresh either as dessert or in salads with vegetables, my favourite is dried persimmons, a big business in Shizuoka Prefecture!

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Japanese Fruits 1: Nashi/Asian Pear

October 14, 2009 dragonlife 4 Comments

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Pyrus pyrifolia is a pear tree species native to China, Japan, and Korea. The tree’s edible fruit is known by many names, including: Asian pear, nashi or nashi pear, African pear, Japanese pear, Korean pear, Taiwan pear, sand pear, apple pear, bapple, papple, bae, li (Japanese: ナシ;Chinese: 梨; Korean: 배). In South Asia, the fruit is known as nashipati or nashpati.

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Pyrus pyrifolia is cultivated throughout East Asia, as well as in Australia, India , New Zealand, and other countries. It was recently grown successfully in France and is also sold under the name pf Nashi.

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Nashi pears are widely grown for their sweet fruit, a popular food in East Asia. They are sweet on the tree and are eaten crisp.

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Healthy salad!

Nashi pears generally are not baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the buttery European varieties. Also, Nashi pears are not as intensely sweet, having a more refreshing, light taste.

They are grown in various areas in Japan under different cultivar and brand names.

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Great salads!

I have the luck to be offered every summer a full box of them coming from Yaizu City where their brand name is “Shinsui”/新水. They are the perfect fruit for a hot summer and have far more value than a whole bottle of soda!

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For Vegan and Vegetarians! “Forgotten” Vegetables 15: Capucine tubereuse-Maschua

October 13, 2009 dragonlife 2 Comments

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SYNOPSIS:
Organic agriculture and biodiversity have in recent years brought about a rediscovery of many “forgotten” vegetables that people especially in Europe and France conscientiously tried to forget as they reminded them of the privations suffered during WWII. The same people had then to make do with untraditional vegetables because potatoes, carrots and so on were confiscated by occupying forces or their own armies.
With sustainibility and bioagriculture made more important by the deficiencies of modern mass agriculture, those “forgotten” vegetables have suddenly come to the fore for the pleasure of all, and that of course of vegetarians and vegans!

This particular series of postings will introduce these vegetables one by one. I hope they will become useful for a long time to come to all my vegan and vegetarian friends!
1) Scorsonere/Oyster Plant
2)Potimarron
3) Vitelotte
4) Rutabaga
5) Cardon
6) Panais/Parsnips
7) Patisson
8) Topinambour
9) Crosne
10) Cerfeuil Tubereux
11) Poiree
12) Oca
13) Ulluque/Ulluco
14) Tigernuts

The Capucine tubereuse (French), Maschua (Inca) or Tropaeolum tuberosum (Latin) is a very old tuber originally grown on the high plateaux of Peru and around Titicaca Lake.

2m high, it is mainly used for its flowers as a decorative plant.
It blooms from July to Autumn. The seeds are formed at the same time.

capucine-tubereuse

It was already grown and eaten by the pre-Incas 5.500 years BC.
It gives out fairly good yields.

Maschua has recently become popular in France and Belgium for its tubers.
They can be eaten like potatoes.
Its peppery taste (it contains mustard oils) is not always appreciated.
This peppery taste disappears upon freezing or long boiling.
The taste is best when the tubers are harvested after the first frosts.
In Bolivia and Peru the tubers are also eaten with molasses and frozen as a dessert.

The young leaves can be eaten as a green vegetable, either raw or cooked.
The flowers can be eaten raw and have a sweet taste ending up on a peppery note.

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