It is the season when the persimmon is ripe, and the surface is very soft. The flesh of the persimmon is placed inside, and it is golden and sweet.
Wash and peel the persimmon, remove the flesh and slice
The surface is very soft, the persimmon pulp is added, and it is still for half an hour.
The clams and the persimmon meat are evenly kneaded and cut into the shape you like.
Burning oil pan, 80% hot start to fry