The Battle of the Monkey and the Crab!(Japanese folktale)

nature
2023.10.15

As autumn deepens, it’s time for snow crabs and “Hiratane” persimmons. Both are delicious red autumn delicacies.

japanese mitten crabs

　Every autumn, the crab-catching expert, TS-san, brings us japanese mitten crabs caught in the Shinano River. This year, he put the crabs in a bucket-modified basket and set it up in the paddy field water, so we can enjoy them anytime. The taste is delicious, similar to Shanghai or swimming crabs.


A crab basket set up in the irrigation water. There are about 20 crabs inside.
They turn red when boiled.

Seedless Persimmon

　This year, plenty of persimmons have ripened on the large tree that has stood for over sixty years. We practice laissez-faire cultivation without preventive measures or thinning, so the fruits are small. However, we remove the astringency by soaking them in shochu (distilled spirits), and then share them with others.
My friend SK in Tokyo uses dry ice to remove the astringency. While they can also be dried into dried persimmons, the rainy weather in Niigata Prefecture tends to cause mold, so the quality is not ideal. Therefore, I have them made into dried persimmons in Tokyo.

This year, it bore a plentiful harvest.
The next step is to remove the astringency with shochu.

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