Philadelphia Roll with Dried Persimmon
Dried persimmon and cream cheese are good combination, so should with Philadelphia Roll!
The most widely cultivated specie is kaki persimmon (Diospyros kaki), native to Japan and East Asia. It is said that kaki persimmon was brought from Japan to Europe in 1789, and to North America in 1870.
The former is called “Ama-Gaki” 甘柿 literally “sweet persimmon” and the latter is called “Shibu-Gaki” 渋柿 “acerbic persimmon”.
The difference between them is caused by whether the tannin is soluble or insoluble.
Sweet persimmon has insoluble tannin and Acerbic persimmon has soluble tannin, that is soluble in saliva so people feel tannic taste.
Soluble tannin of acerbic persimmon is changed to insoluble tannin by dried.
People can taste sweetness without feeling acerbic.
Sometimes jam of sweet persimmon would be bitter, it is attributed to that insoluble tannin has been changed to soluble by cooking.
<Philadelphia Roll with Dried Persimmon> For three rolls (three sheets of seaweed)
- Prepare sushi rice (600g) freshly. If you have a recipe of your taste, it will be good.
If you don’t have it, prepare as follow.
– Cook white rice (2 cups)
– Make mixture of rice vinegar 50 ml , sugar 1.5 tbs, salt 1/3tbs and Konbu 10 cm square.
– While rice is still hot, mix quickly rice and condiment mixture. Fan to cool it down.
- Chop dried persimmon (1 piece) and mix with cream cheese (40 g).
- Cut cucumber (1 piece) into sticks and slit fresh salmon (100 g) for sashimi. * Smoked salmon available.
- Place a seaweed on a bamboo mat and place sushi rice on top.
- Put cucumber, salmon, and persimmon cream cheese.
- Roll it into a tight cylinder, tucking the fillings in firmly.
- Cut the roll into little sushi units, about 8 units per roll by a wet and sharp knife.
is a kaki perisimmon (Diospyros kaki). 柿（かき）
is a dried persimmon. 干し柿（ほしがき） literally “dried kaki”
is a sushi roll. 巻き寿司（まきずし） literally “roll sushi”