persimmon yokan
Today I'd like to try making persimmon yokan with the Zenji-maru persimmons I have at home.
Zenjimaru persimmons have many seeds, so the Kawasaki City website says to boil them to remove the seeds.
![](https://image.jimcdn.com/app/cms/image/transf/none/path/s7a75c9dde64a0fa9/image/i353292278f41ba7f/version/1634799309/image.jpg)
I don't know if I can really get the seeds...
Peel the persimmons, add enough water to cover them, and heat.
![](https://image.jimcdn.com/app/cms/image/transf/none/path/s7a75c9dde64a0fa9/image/ibbf0c70450988208/version/1634799412/image.jpg)
I got a lot of seeds!
The seeds automatically came out when it was boiling...
![](https://image.jimcdn.com/app/cms/image/transf/none/path/s7a75c9dde64a0fa9/image/i3e3c69e9acda568a/version/1634799506/image.jpg)
Add 3 tablespoons of sugar and 2 grams of agar and continue to simmer.
Put them in a mold wet with water and let them cool.
It turned out to be a hard yokan. You can add a little more water.
![](https://image.jimcdn.com/app/cms/image/transf/none/path/s7a75c9dde64a0fa9/image/i6035cfd8fd40f083/version/1634799618/image.jpg)