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Co., Ltd. Kanno-fusakichi-shoten
81 Aza-Oyamakoshi, Mariko, Fukushima City, Fukushima, Japan

Category: Dried persimmon (dried fruit)
Raw Materials: persimmon (Sukagawa, Fukushima Prefecture), antioxidant (sulfur dioxide)

Best-Before Date: It was about a month when it arrived.

How to Store: Store in a cool place away from direct sunlight, high temperature and high humidity.

Season (or rather, it's only sold at this time of year): November - February


I had seen and heard the name "Anpo-Kaki" a lot, but I still hadn't eaten it. Suddenly I look at the price and realize that this is the reason it hadn't reached my mouth before (inferior). In fact, I had always thought that there was something slightly different from the dried persimmons I knew (other than the price), but upon closer inspection, I found that they were quite different.

  • The dried persimmons that I know are blackened.
  • The softness is different" → I thought it was usually hard with dried persimmons.
  • I thought it was just dried.

Yes, Anpo-Kaki is mainly made by fumigating Hachiya-kaki (also known as Hirakunu-mu-kaki) with sulfur and then drying it to make a soft and colorful dried persimmon. In Date City, Fukushima Prefecture, the birthplace of persimmons, there are many persimmon fields, and when the season comes, persimmon curtains can be seen here and there.

One by one, the red-yellow persimmons in a clear bag (with deoxidizer) were soft and had a bit of white powder on the surface. I took a whiff and smelled the slight smell of ripe persimmons in the air. When I tried it, it tasted exactly like dried persimmons. However, unlike the dried persimmon I know, it is not like the dried persimmon I know; it is about halfway between a ripe persimmon and a dried persimmon, and has a nice texture and nettiness that transports people into an indescribable world. Mmm, it's delicious. And sweet.

A dried persimmon that I haven't eaten in decades instantly takes me back in time to that day. This unique flavor also strikes a strong chord in my brain~. Hmmm, I hope Japanese people will remember this taste. But nowadays, dried persimmons are becoming a distant existence, I guess.

Later, I saw that it was introduced on a local TV station (NHK). The amount of sulfur used in Anpo-Kaki is so delicate that it is difficult to adjust the amount according to the ripeness of the persimmon and so on. Even now, the veteran chairman (grandfather) of Anpo-Kaki will not hand over the responsibility to his son.
©Japanese Famous Foods , Update:2020/07/12