Dried Persimmon Rolls/곶감쌈/ 柿子饼卷

In China, Korea, Japan, and Vietnam after harvesting, 'Hachiya' persimmons are prepared using traditional hand-drying techniques, outdoors for two to three weeks. The fruit is then further dried by exposure to heat over several days before being shipped to market. In Japan the dried fruit is called hoshigaki (干し柿), in China it is known as "shi-bing" (柿饼), in Korea it is known as gotgam (hangul: 곶감), and in Vietnam it is called hồng khô. It is eaten as a snack or dessert and used for other culinary purposes.

In Korea, dried persimmon fruits are used to make the traditional Korean spicy punch, sujeonggwa, while the matured, fermented fruit is used to make a persimmon vinegar called gamsikcho (감식초), which is alleged to have a variety of health benefits

柿树的栽培已有一千多年的历史，中国、日本、韩国和巴西是其主要产地


除鲜食外，整个柿子晒干之后可以制成柿饼。柿饼外部有一层白色粉末，叫做柿霜。柿霜并不是淀粉，主要是由内部渗出的葡萄糖凝结成的晶体构成。这些晶体并不易同空气中的水分相结合，因此柿饼表面通常会保持干燥。这也有利于柿饼的保存。柿还可以酿成柿酒、柿醋，加工成柿脯、柿粉、柿霜、柿茶、冻柿子等等。

在日本，柿子饼被称为hoshigaki (干し柿)，在中国，称它为"shi-bing" (柿饼), 在韩国，被称为 gotgam (hangul: 곶감),在越南则称它为  hồng khô。

在韩国，韩国人用桂皮加糖，姜，煮成糖水，再配上柿子饼片，那就成了“ sujeonggwa” 甜品饮料。熟透的柿子，经过发酵后，也制成柿子醋，“gamsikcho”。

Ingredients:
10 dried persimmons
10 walnuts

Method:

1. Make a partial cut in the middle of the dried persimmon .

2. Remove the seeds.

3. Stretch out seedless dried persimmon, stuff walnut inside the dried persimmon.

4. Roll it firmly.

5. Slice the rolled persimmon .