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Asian Vegan Kitchen
by Hema Parekh
Persimmon With Walnut Dressing
(Kaki no kurumi-ae)
Shojin ryori is Japanese Buddhist temple food, made and eaten by priests who follow strict vegetarian diets. Carefully prepared food is served in attractive dishes and bowls—truly a feast for the eyes and the soul. This is one of my favorite recipes from the shojin ryori cooking classes I attended. The crunchy walnuts are a good match for the soft, sweet persimmon.
Serves 4

• 3 firm ripe persimmons
• 10-12 walnuts
• 1 tablespoon sesame paste
• 2 teaspoons castor sugar
• 2 teaspoons soy sauce
• 1 tablespoon sake

Peel the persimmon and remove the seeds. Slice thinly and set aside. Coarsely grind the walnuts using a food processor.

2. In a deep bowl, combine the sesame paste, sugar, soy sauce, and sake and whisk until smooth.

3. Put the persimmon slices in the bowl with the dressing, and toss to coat evenly. Serve chilled.

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