This pickle is made by salting bitter persimmon grown in fall season, then pickling in soy sauce. It is traditionally eaten until spring and summertime as a popular side dish that impresses with sweet and salty flavors. The persimmon fruits used for this pickle are young and firm, which still have some bitterness. They are placed in a pot and a combination of boiling salt water and vinegar is added. After a month, the persimmon fruits are removed and then pickled in a sauce made by boiled water with soy sauce, sugar, starch syrup, and vinegar. The sauce is periodically taken out, boiled, then returned to the pot. It takes about four times for the persimmon fruit to be flavored properly. That process also shrinks the persimmon, which, when tossed with sauce, becomes a springy and sweet side dish perfect for steamed rice.
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