Persimmon and “Kabu” turnip salad 柿と蕪のマリネ

This is a quick impromptu dish I made one evening. This dish came about since I had a small fresh Japanese “kabu 蕪” turnip from Suzuki Farm, and “Fuyu” persimmon 富有柿 from Weee. In addition, I had leftover “Kabosu miso カボスみそ”. So I made a quick marinated kabu and persimmon with added  wakame わかめ dressed in “Kabusu miso”. This was a refreshing small dish with interesting texture and flavor. The raw kabu turnip has a nice crunch with distinctive flavor (pungent in a good way) combined with the sweetness of persimmon in a dressing made of mixture of home-made sweet vinegar and olive oil. All worked well together. Although wakame is usually dressed with “Sumiso 酢味噌”, “Kabosu miso” worked as well or even better.

Ingredients (2 servings or 4 small servings like the one in the picture).
One small Japanese “kabu” turnip, top removed, skinned, halved and sliced thinly (depending on your preference; the thicker the crunchier)

One “Fuyu” persimmon, (firm one), peeled, halved and sliced similar to the “kabu”
1/2 tsp salt

Marinade/dressing:
1 tbs “amazu” sweet vinegar*
1 tbs extra virgin olive oil
salt and pepper to taste

*Amazu 甘酢: there are a few variation (see “daikon namasu” section of Norio’s New year dishes”). The one I had was made some time ago and kept in a jar. It was made of equal parts rice vinegar and water as well as sugar equal to half the amount of vinegar used and a pinch of salt.

Directions
Add the salt to the kabu, knead and let stand for 5 minutes and squeeze out any excess moisture.
In a small bowl, add the kabu and persimmon. Add the dressing and mix.
Refrigerate for 5 minutes before serving.

Because of the acidity in the dish, sake is the libation of choice.