Persimmon, Turnip, and the Aroma of White Wine in an Autumn Skillet
On a Sunday evening, I decided on a slightly adventurous menu. Pork seasoned with Setouchi lemon pepper, quickly stir-fried over high heat alongside diced persimmon, juicy turnips, and their vibrant green tops.
A splash of white wine swirled in at the end harmonized beautifully with the persimmon's natural sweetness and the pork's savory saltiness. It turned out so delicious I caught myself voicing admiration aloud—a truly fulfilling autumn table.