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My grand parents had a big persimmon tree in their yard. When I was little we would pick its beautiful jewel-like fruits together. My grandpa always told me to leave some fruits for birds. At the porch, we ate the freshly picked persimmons with hoji tea watching little birds pecking the leftover fruits still hanging from the tree branches. This time of year, whenever I see persimmons at a market, it reminds me of the lovely tea time with my grands.
This is a simplified version of a classic pressed-sushi from Japan's Nara region, which has no direct access to the sea. The people of Nara were able to satisfy their taste for fish and even pack it as a traveling lunch, by using cured fish and persimmon leaves, which have antibacterial properties. The leaves (usually salted while they are still green) are not consumed. In this version, the colorful leaves are mainly for creating an autumnal presentation.