Persimmon Shiraae:

Boil salted water in a medium-sized saucepan over medium heat. Add the firm tofu in one solid piece and boil it for 2 minutes.

Remove the tofu from the saucepan (do not discard the water), wrap it in paper towel, and set it aside.

Add the spinach into the same water. Boil it for a few minutes until tender.

Drain the spinach, pressing the water out of it. (You may now discard the pot's water.) Drizzle the spinach with soy sauce, and squeeze the liquid out once more. Set it aside for now.

Next we will toast the walnuts. Heat a skillet over medium heat. Add in the walnut pieces, and cook while stirring for a couple minutes until browned and fragrant. Remove the walnuts from the heat and set them aside.

A mortar and pestle is helpful for this step, but not necessary. Break the tofu up into large pieces and put them into the bowl, along with the sugar.

Then grind them together until the tofu has become a paste and the sugar is well incorporated.

Add the sesame paste and bit of salt, and mix together once again.

Peel a persimmon and cut the amount you need into bite-sized pieces. Add the sliced persimmon in with the tofu. The persimmon will be quite juicy and delicate, so gently mix them together.

Add in the spinach and walnuts, and mix. Taste test and add a bit more salt if desired.

Note: You add salt to this dish to balance out the sweetness of the persimmon. Add it according to your taste preference and the sweetness level of your persimmon.

Serve the Japanese persimmon tofu salad immediately, sprinkled with toasted white sesame seeds.

Persimmons Bowls:

Cut the top of the persimmon off to form a lid. And cut the very bottom of the persimmon off to give a flat surface to stand evenly on.

Using a spoon, carefully scoop the flesh out of the persimmon.

Note: You can use the scooped out flesh from one of these persimmons in the shiraae. I used the extra fruit for snacking.

Spoon the shiraae evenly into your two persimmon bowls and sprinkle them with some toasted white sesame seeds.