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Atago-Gaki 18 pieces (about 5kg) 3L
Home > Ehime
Tadaki-Seka-Shukka-Combination
Saijo City, Ehime, Japan

*) The astringency has been removed.
Best-Before Date: Unopened for about 20 days, unopened for about 5 days

How to Store: Keep the plastic bag airtight and keep it cool (exposure to air will cause it to discolor faster)

Sales period Late November - December (harvest from mid-October)

Atago-Gaki


Atago-Gaki is a late-ripening, astringent persimmon. It is a valuable persimmon that is enjoyed by many persimmon lovers because it is available when general persimmons are gone (from late November). In addition, it has the advantageous feature of producing a stable crop every year and high yields. This persimmon is native to Ehime and is now produced in Tokushima and Okayama as well as Ehime.

The reason this persimmon is sold at two different times of year is that there are two types of persimmons: those that have been freshly astringent and those that have been de-stringed (about one month after de-stringing). At first glance, it looks like Koshu Hyakume, which is made into "Anpo-Kaki" or "Koro-Kaki", but it is larger in size and is a different kind of persimmon.


A bell-shaped persimmon, about 1.5 times the size of a tennis ball on its side, is the same yellow inside as it is when you cut it. Well, that's the way it is with persimmons... When I tried it, it was slightly sweet, not as sweet as the sweet persimmon, and there were some sesame seeds in places that are often found in ama-kaki. To put it simply, it might be a salad feeling. There were two large, thin seeds.

Now let's wait for the persimmon to turn into jelly, like a wild bird. Later, when it was a little softer, I ate it, and it had become sweeter. This is good. I think this is the way persimmons are supposed to be eaten, after all.
©Japanese Famous Foods , Update:2020/07/12