立派な柿を買ってきました。柿はこちらでも、秋の味覚で、今の時期は
たくさん売っています。
え？柿なんて珍しくない？いえ、取り上げたのには理由があるんですよ。
なんとイタリア語でも、柿は「カーキ(Cachi)」と呼ぶのです！！
ちなみに、カーキは複数形で、１コなら「カーコ」ですって（笑）。
こちらでは、主に２種類見かけます。大きくて卵形のと、小さくて平たい
ものと。平たいほうは、なぜかとろとろに熟したものしか売っていません。
料理雑誌などでも、デザートとしてジェラートに添える、とか、フルーツ
ソースにして肉料理に添えるとか、ディップのような使い方をするように
紹介されています。所変われば・・・ですね。
私は、個人的には若い柿が好きなので、卵形のほうを試してみることに
しました。写真の柿は日本のりんごくらいの大きさで、種なしでした。
皮の色は淡くても、しっかりと熟して甘くて美味しいです。
Bought some big persimmons. Persimmons are one of the autumn tastes
here, just like in Japan, and are now popular in any supermarkets or
vegetable shops in this season.
Oh? "So What?"
...Excuse me, but I have a reason to talk about it!
I found that persimmons are called "Cachi" in Italian, which is
pronounced just like "KAKI" in Japanese!! Actually, "Cachi" is
the plural form of persimmons and will be inflected to "Caco" in
singular form. Interesting, isn't it? :-D
Generally there are two types; Bigger & oval ones and smaller & flat
ones. To me it is a bit strange but the flat ones are always sold
after matured pulpy (almost melted). In the cookery magazines
persimmons are also introduced like an ingredient for dip or sauce,
to serve with meat dish or ice cream. Things (or foods) are often
used differently in foreign countries.
Personally, I prefer young persimmons and so I tried oval ones.
They were as big as apples in Japan and were seedless.
Although it looked a bit pale, they were ripen well and delicious.
たくさん売っています。
え？柿なんて珍しくない？いえ、取り上げたのには理由があるんですよ。
なんとイタリア語でも、柿は「カーキ(Cachi)」と呼ぶのです！！
ちなみに、カーキは複数形で、１コなら「カーコ」ですって（笑）。
こちらでは、主に２種類見かけます。大きくて卵形のと、小さくて平たい
ものと。平たいほうは、なぜかとろとろに熟したものしか売っていません。
料理雑誌などでも、デザートとしてジェラートに添える、とか、フルーツ
ソースにして肉料理に添えるとか、ディップのような使い方をするように
紹介されています。所変われば・・・ですね。
私は、個人的には若い柿が好きなので、卵形のほうを試してみることに
しました。写真の柿は日本のりんごくらいの大きさで、種なしでした。
皮の色は淡くても、しっかりと熟して甘くて美味しいです。
Bought some big persimmons. Persimmons are one of the autumn tastes
here, just like in Japan, and are now popular in any supermarkets or
vegetable shops in this season.
Oh? "So What?"
...Excuse me, but I have a reason to talk about it!
I found that persimmons are called "Cachi" in Italian, which is
pronounced just like "KAKI" in Japanese!! Actually, "Cachi" is
the plural form of persimmons and will be inflected to "Caco" in
singular form. Interesting, isn't it? :-D
Generally there are two types; Bigger & oval ones and smaller & flat
ones. To me it is a bit strange but the flat ones are always sold
after matured pulpy (almost melted). In the cookery magazines
persimmons are also introduced like an ingredient for dip or sauce,
to serve with meat dish or ice cream. Things (or foods) are often
used differently in foreign countries.
Personally, I prefer young persimmons and so I tried oval ones.
They were as big as apples in Japan and were seedless.
Although it looked a bit pale, they were ripen well and delicious.