[Cough Drops Made from Astringent Persimmons]

I heard that astringent persimmon soaked in shochu (Japanese distilled spirit) makes a very effective cough medicine, so I decided to make some for the winter.

The process is the same as making pickled plum wine. First, wash the astringent persimmon, dry it thoroughly, and remove the flabby part of the gunk. The persimmon is ready in two to three months, and a teaspoonful a day is recommended as a cough suppressant. We don't get sick that often, so this year I pickled only three persimmons to try it out. I was told that it is best to make it while the persimmons are still hard, when they are just starting to turn a little color, but since I learned how to make it too late, the persimmons I bought were already well colored. I would like to wait and see how it turns out, and wait until I can drink it.

I have taken persimmons for granted since I was a child, but the more I learn about them, the more I am amazed at their benefits. For example, persimmon tannin, made from astringent persimmons, has the powerful ability to inactivate a variety of viruses, and is even effective against norovirus, which ethanol is ineffective against. It can also be used to disinfect cooking utensils because, despite its strong disinfectant properties, it is not harmful to the mouth. In addition, chopped and dried green persimmon leaves can be made into persimmon leaf tea, which is rich in vitamin C. The stems of the persimmon fruit can be infused and drunk as an anti-hiccup medicine. The peel is full of ingredients effective in whitening the skin and preventing osteoporosis. The seeds can be blackened to make high-quality mineral pills by hand. It is well known that “when a persimmon turns red, the doctor turns blue,” but who knew it had so many benefits? Just having a persimmon tree in your garden is like having a powerful ally! I naturally feel humbled by the power of plants and the wisdom of our ancestors.

The rest of the astringent persimmons I bought for making cough drops were made into dried persimmons and hung up. This is another small winter pleasure. Little by little, I would like to increase the number of things I can make by myself.

Kurikawa Shoten's Shibu Uchiwa
https://www.shokunin.com/en/kurikawa/

Reference
『柿ライフ』（農文協 編、一般社団法人 農山漁村文化協会、2024年）