Black Sesane Persimmon (12-13/box)

Japan Wakayama Ki の River black sesame persimmon (also known as black honey persimmon), is a sought-after new generation of persimmon varieties in Japan, and is a new star of persimmons. The flesh of Wakayama Kigawa black sesame persimmon is different from ordinary persimmons, and its flesh is black, so it is called black sesame persimmon. Although it is a new variety, it has a sweetness that is better than ordinary persimmons and has a brown sugar taste. The yield is rare, so it is a precious variety There are many varieties of persimmons in Japan, among which rich persimmons and knife root persimmons are the most popular. In recent years, Japan persimmon farmers have cultivated a new persimmon - Kinogawa black sesame persimmon, which is a precious new star among persimmons. The characteristic is that the flesh of the fruit is black, like a pattern covered with black sesame seeds. It is sweeter than regular persimmon because it matures on the tree and grows more than a month longer than ordinary persimmon. Currently, only 1% of persimmon trees can be cultivated in Kinokawa City and Yamagata Prefecture in Wakayama Prefecture, and only 1% of the persimmon trees are suitable for growing Kinogawa persimmons. Because this persimmon needs a lot of sunshine time, the persimmon farmers will regularly prune the excess flower buds and fruits on the persimmon tree during the planting period to ensure that the nutrients of the persimmon tree can be concentrated in a small number of the fattest persimmons, leaving only one persimmon on one branch, which greatly increases the cost of planting persimmons. In addition, only JA farmers with more than half a hundred years of experience and a small number of well-known persimmon farmers have mastered the method of growing this new variety, so it is very rare. 【Ki の川】The persimmon adopts the method of removing astringency from the tree. Wrap the persimmons in a plastic bag filled with solid ethanol, and remove the bag after two days. This method can completely remove the astringency of the persimmon, and can also speed up the ripeness of the persimmon, so that the persimmon has a higher sugar content and will not cause itching on the tongue.

保存法

質硬的成熟柿子可在自然狀態下保存2~5個月，變軟後即可食用。經特殊處理除去澀味後的柿子，不宜長時間存放，以免變軟、變質，放入冰箱冷藏可保存3∼5天。
食材最佳組合
 柿子+小黃瓜 / 冬瓜 / 苦瓜 / 萵苣 >>利尿 促進血液迴圈
 柿子+白菜  / 甘藍菜 / 春菊 / 香椿 >>強化腸胃
 柿子+大豆  / 茄子 / 馬鈴薯 / 番茄 >>預防動脈硬化和高血壓心臟病
 柿子+黑木耳 / 海帶芽 / 蟹  >>預防糖尿病 防止肥胖

食品成分表（可食部100g）

熱量48大卡

水分  89克

蛋白質 0.7克

脂肪 0.3克

碳水化合物  11克

鈉   4.0亳克

維生素 A   355亳克

維生素 B2    0.04亳克

食物纖維總量 0.8克

 每箱: 14-18/箱