Jellied Japanese Persimon Jam (Kaki Youkan)
4 or 5 Japanese persimmon (kaki)
120g sugar (satou)
4g powdered agar-agar (kona kanten)
2 cups water (mizu)
1 1　 tbsp lemon juice (remon jiru) 　2				kaki
1. Peel the skin of Japanese persimmon, cut into some pieces vertically, remove stones and mush in a blender for a few minutes until to bo smooth. Add lemon juice. 2. Place powdered agar-agar and water in a pan and bring to a boil. Add sugar and liquid persimmon and stir with woodden spoon until to be smooth over low heat. 3. Pour into a gelatin mold and keep in a refrigerator.