Kaki Antipasto



Cold smoked prosciutto with sliced sweet house-dried persimmon.


Served with wasabina leaves & various cherry tomatoes with a pinch of sea salt, black pepper & walnuts oil.


Every winter from our persimmon tree, we make dried persimmon hang them outside called hoshi-gaki. We still find it this tradition in countryside Japan. When the persimmon is not ripped it’s very bitter and tannic, as drying in cold winter air became very sweet, like a magic!