After reading about persimmons in our “What is Persimmon?” background guide, there might be some confusion still left as to how to prepare the persimmon as well as other ways to utilize it in a variety of dishes. Here are some How-To’s for persimmon as well as how to start utilizing it in your daily meals to even your holiday desserts!

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Persimmon (pronounced “per-sim-uhn”) is a berry that is otherwise known as “simmons” or even the “sharon fruit.” Persimmons are known for their sweet flavor, and some have even compared it to honey. There are two types of persimmons, one known as astringent and the other known as non-astringent. Both of these types have different characteristics that are played out in terms of the exterior of the persimmon and in the flavor as well. Persimmons have health benefits as it contains dietary fiber, as well as Vitamins A & C.

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After reading about Lemongrass’s delicate aroma and medicinal uses in our “What is Lemongrass?” background guide, you might be wondering how to prepare it and use it in your home cooking. Here are some How To’s for Lemongrass to get you started on incorporating this versatile herb into your diet.

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Lemongrass might first appear to be nothing more than its given name: a grass-like herb with a lemony aroma. Yet the culinary herb’s flavor profile is more complex. Fresh Lemongrass gives off a delicate floral and minty aroma. Professional and home chefs alike love Lemongrass for its bright tanginess that bears no trace of bitterness, unlike lemon and other citrus fruits.

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After reading about Kabocha’s sweet flavor and nutritional benefits in our “What is Kabocha?” background guide, you might be wondering how to prepare it and use it in your home cooking. Here are some How To’s for Kabocha to get you started on incorporating this delicious, sweet squash into your diet.

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Kabocha (ka-BOH-cha) is a sweet squash variety in the Cucurbitaceae family, related to gourds and pumpkins. Professional and home chefs cherish Kabocha for its exceptionally sweet flavor. Kabocha is considered to be even sweeter than butternut squash. While Kabocha looks like a smaller, squat version of a pumpkin, its sweet, rich flavor and velvety, dryer texture is more akin to a sweet potato. Kabocha’s texture makes it an excellent candidate for roasting, steaming, and frying as it maintains its shape. Its finely grained flesh also makes it the perfect vegetable for pureéing or mashing.

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Julie, our Food Roots Fellow, had the opportunity to chat with Chef Christian Yang of Yang's Kitchen to talk about changes to the restaurant during the pandemic, the importance of sourcing produce locally, and the roots of Asian American cuisine. Here are some of the highlights from the conversation.

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