Sun-dried persimmons - The taste of ancient craftsmanship

The town of Xinpu in Hsinchu is famous for the descending September winds, which create the perfect dry and cold climate for producing dried persimmons. Dried persimmon producer Liu Li-chien insists on using the traditional sun-dried process to allow sufficient time for the persimmons to ripen and release their sweetness. Liu, whose family has been making dried persimmons for three generations, hopes to pass on his father and grandfather's craftsmanship and retain the natural taste of this ancient skill.

Liu has made full use of persimmon juice to promote natural persimmon dyeing. He discovered that persimmon juice is rich in tannins and colloids, which means the dye created from it is exceptionally colorfast. Liu's gradual development of persimmon dyeing has helped add value to the dried persimmon industry through culture and art.

以下為中文對照

秋意日曬柿餅 手作古早工法味道

新竹新埔鎮著名的「九降風」，又乾又冷的氣候很適合做柿餅。柿餅師傅呂理鑑，堅持使用傳統日曬的製程，讓柿子有充分的時間進行後熟作用，變成甜的柿餅。家裡三代都是做柿餅的他，希望能傳承父祖輩的手藝，保留最天然的味道。

善用柿汁染色效果推動柿染工藝，呂理鑑從製作柿餅的過程中靈機一動，發現柿子含有豐富膠質和單寧酸，使得柿汁裡的色素有著優秀的固色效果，逐漸發展出「柿染」工藝。讓柿餅產業藉著柿染，提升文化藝術的附加價值。