Persimmons with Kinako Dressing and Black Sesame Salt Recipe | James Beard Foundation
Persimmons with Kinako Dressing and Black Sesame Salt “When fall comes and persimmons hit the markets, plates at State Bird become a canvas for the fruit.
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Ingredients
- 1/2 cup kinako (roasted soybean flour), plus more for sprinkling
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 cup plus 1 tablespoon grapeseed oil
- 1/4 cup plus 1 tablespoon toasted sesame oil
- 2 tablespoons unseasoned rice vinegar
- 6 ripe Fuyu persimmons, peeled and cut into 8 wedges
- 2 tablespoons
- Black Sesame Salt
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