Reprinted with the express permission ofTuttle Publishing, a member of the Periplus Publishing Group.

Serves 4

2 in (5 cm) fresh ginger root, peeled and sliced

6 cups (11/2 liters) water

1–2 cinnamon sticks

1/2 cup (100 g) sugar, or to taste

4 small or 2 medium dried seedless persimmons, stems trimmed, sliced into triangles

Pine nuts, to serve

1 Bring the ginger, water and cinnamon to a boil in a large saucepan. Reduce the heat to low and simmer uncovered for about 30 minutes. Add the sugar and stir until the sugar is dissolved. Remove from the heat and strain. Discard the solids.

2 Add the persimmon tringles to the cinnamon and ginger water 3 hours before serving to allow them to soften. Ladle to individual serving bowls, sprinkle some pine nuts on top and serve.