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JA Izumo Rapita-Taki-Ten
853-1 ,Taki, Taki-cho, Izumo City, Shimane, Japan

Shimane Taki's Ichijiku
Kind: Horaisi
Shipping Season: Early September to mid-October

We can't save it.

Taki's Ichijiku

The origin of Ichijiku(fig) is said to be in the southern Arabian Peninsula in the Middle East, but nowadays it is grown all over the world and it is so popular that it has even become a garden in a Japanese house.

The town of Tagimachi in Izumo City is a producer of Ichijiku, and they grow a rare variety of persimmon called Houraishi and ship it as "Taki's Ichijiku". I've heard that it's the Dauphin variety that's made all over the country, and this Horai persimmon has a higher sugar content than the Dauphin variety. In contrast to the Dauphin variety, which was introduced from America in the Meiji era (1868-1912), the Horai persimmon, which was introduced from China, is a much older variety that is now called an indigenous species or "Japanese fig".

I'm ashamed to say that there was a time when I confused Ichijiku with pomegranate. Actually, it's a totally different thing.

Ichijiku, which cracks open like a millet, has red berries peeking out from the inside, and looks very delicious. It's about the size of a golf ball or a chicken egg. When I cut it in half, the inside of the fruit was reddish-brown and filled with a lot of white droplets. Well, I smelled it, and it looks (I think) like a raspberry you find in the mountains.

When I scooped it up with a spoon, it had a nettly texture and I was able to eat all but the thin skin. And the seeds are not so much that I don't care about them, but I think they are a little popping. The taste is pretty simple and hard to describe, but what came to mind was the absence of kiwifruit acidity. It has a rather deep sweet taste.

After all, this should be cooked with nectar...

甘露煮So, I had them boil Ichijiku in sugar for about three days. Ichijiku, which has turned candy-colored, is sluggish, but still retains its shape. When I tried it, it looked like jam, but there were still some fibers of Ichijiku and the texture was good, and the chewy seeds were crunchy. Yes, simply put, it's close to the taste of brown sugar.

Ichijiku is damaged when harvested during the day, so it is picked in the morning. Then it seems to last for a few days. If you wrap them one by one and put them in the refrigerator, they seem to last for a round. Incidentally, as of 2013, Aichi Prefecture is the largest producer in Japan.

Later on, I saw that something called "Chojuku Ichijiku" was introduced on TV. And it is edible up to the skin, with a sugar content of up to 20 degrees. And it comes from a farmer in Aichi Prefecture (Sanshu Fruit Studio), and when it's served at a local produce store, it's immediately gone, and there's a 3-year waiting period for an online reservation.
©Japanese Famous Foods , Update:2020/07/06