If you’ve ever been lucky enough to wander through a Taiwanese night market in Chiayi county, you would recognize the smell of hū jī ròu fàn—Taiwan’s beloved turkey rice—hitting you long before you see the stall. It’s humble, comforting, and wildly satisfying for something so read more
Thanksgiving is basically the Super Bowl for cooks. We spend all year tucking away recipes, mentally sketching menus, and then, weeks out, the planning begins in earnest. And while the classics always have their place, it’s also the perfect moment to quietly introduce something new. read more
Winter meals can sometimes feel a bit heavy or dull, but this vibrant Persimmon Salsa is here to perk things up! With its jewel-like colors and bright flavors, it’s a refreshing way to add some zing to your favorite dishes. This is the perfect little something to zhoosh up a simple poached chicken or dollop its sunshiny goodness on some salmon. You will find a million uses for it, not including just devouring it with some chips so let’s get into it!
Persimmons come in two main varieties: fuyu and hachiya. Fuyu persimmons, with their squat, tomato-like shape, are perfect for eating fresh—they’re sweet and firm, even when they are picked straight from the tree and rock hard. Hachiya persimmons, on the other hand, are more oblong and need to be fully ripe (practically pudding-soft) to lose their astringency. Once they are ripe, you can actually eat them out of hand with a spoon. When buying persimmons, look for plump, unblemished fruit in a deep orange hue. Avoid those that look pale or even a little greenish and they should be firm or give a little, not mushy soft. If you are buying the pointy Hachiya type, let it fully ripen on your countertop rather than buying it soft.
Both types are popular in Japan, where persimmons have been cultivated for centuries and are considered a symbol of autumn. In fact, they’re so prized that they often given as gifts and written about in haiku. Across Asia, persimmons are beloved too; in Korea, they’re enjoyed as sun-dried treats called gotgam or made into punch, while in China, they’re celebrated in savory dishes and desserts alike.
My husband loves persimmons, particularly the fuyu variety, and eats an embarrassing quantity of them. We order them by the case, not even a Costco box, but a wholesale case, which is about 20 pounds. And he can knock them out in about couple weeks, with a little help :) Needless to say, our house is a sea of orange this time of year. In fact, his love is so great, he even has his sister mail us an annual box of homegrown ones from California, which is where most of the US crop originates. With an overabundance of persimmon in the house, I decided that now is the time to try something new and different, hence this Persimmon Salsa.
Fuyu persimmons (courtesy of my sister-in-law) on the left, hachiya on the right.I start making my persimmon salsa by finely chopping all the ingredients. This is an easy and fast recipe, but it’s a good time to practice those knife skills. We want it all uniformly diced so you can get a little of everything in each bite.
Once the persimmon is diced, I move on to the shallots. I’ve been loving the elongated French shallots at grocery stores lately, but if you can’t find a large one use two smaller ones.
Mince your herbs well too:
While persimmon salsa is best the day it’s made, you can leave it in the fridge up a couple days. Taste and re-season as needed. Also, I would wait to add the fried shallots though until just before serving so they retain their crunch.
Make sure to give everything a good stir before serving:
This persimmon salsa happens to be an excellent accompaniment to lots of holiday items; it’s a perfect condiment for roast duck or turkey, and would get along swimmingly with a Christmas ham. And look how beautiful it looks!
I can’t wait to hear how you use it, drop a note and let me know. And of course tag us in your pics @funkyasiankitchen, we love hearing from you!
*This is salsa is best the day it’s made, but can hang out in the fridge for a couple days. It will release more liquid as it sits. Taste and re-season if needed.
Keywords: persimmon, salsa, snacks, condiments
Every year I try to do something new and exciting with my turkey leftovers, no boring old sandwiches around here! I’ve made turkey croquettes and turkey congee, both to rave reviews. This year I wanted something both a little lighter and faster, and a little read more
There’s something so comforting about a bowl of rich, creamy soup when the weather cools down, and roasted chestnut soup is one of those holiday season classics I look forward to each year. This soup is unusual, a little mysterious, and has a rich but read more
As the weather cools down and the holiday season approaches, roasted chestnuts become a beloved snack enjoyed by many around the world. Whether you’re strolling through the streets of New York or taking in the festive atmosphere in a bustling Tokyo market, the sweet and earthy aroma of freshly roasted chestnuts is unmistakable. In many Asian cultures, chestnuts hold a special place in traditional holiday feasts and seasonal dishes, making them more than just a simple winter snack. Tucked into a Thanksgiving stuffing, pureed into a rich soup, added to a stir fry, or just eaten out of hand, roasted chestnuts aren’t only a delicious seasonal treat; they are also packed with nutritional benefits. They are high in fiber and anti-oxidants, packed with vitamins, and thought to help control blood sugar.
I will confess that I have at times broken down and purchased jars of peeled and roasted chestnuts to use in recipes, and WOW do they charge you for the convenience. You can buy multiple pounds of chestnuts for what they charge for one little jar. I’ll show you how easy it is to roast chestnuts at home, so you can save money while enjoying this timeless treat. It’s so simple you’ll want to add this to your holiday traditions, so let’s get into it.
I start making by roasted chestnuts by scoring them with a sharp knife, making an X into the round side. This is a very important step, not just because it makes peeling them easier but more importantly it lets steam escape so they don’t explode in the oven!
Once all the chestnuts have been scored it’s time to boil them. This is a step that’s not traditional, and not totally necessary, but I find that it makes the chestnuts more creamy and moist. If you decide to skip this step, go straight to the roasting and add 5 more minutes to the roasting time.
After boiling them, drain the chestnuts and quickly pat them dry with a clean kitchen towel. Then they are ready to go in the oven and your home is ready to be filled with the intoxicating scent of roasting chestnuts. Put them on a baking sheet, with the X facing up.
Roast them for 12-15 minutes, the skins will be peeling back where you scored them and you’ll be able to see the golden chestnut meat underneath. You can place them all in a kitchen towel and gently squeeze them together to start the peeling process, or you can set them out in bowls and peel and eat as you go.
These are wonderful to set out as a cocktail snack along with my Ginger Saketinis. Or set them out with some fruit for an afternoon snack.
Save this space for wonderful recipes that are coming to help you use your roasted chestnut bounty. In the meantime though, check out some of our other popular holiday offerings. Like these Chocolate Matcha Cashews or this luscious Poached Fruit topping. I hope you love how simple and easy it is to prepare Roasted Chestnuts at home. Take a minute and leave a comment or question below, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!
Keywords: chestnuts, holiday, snacks
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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