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JA Shonai-midori
1-1 Akebono-cho, Sakata City, Yamagata, Japan

The main product is Hiratane no oyster, with an average annual shipment of 2,500 tons (in 2004).

Harvest Season: late October to early November


It goes without saying that persimmons are delicious. If you go to a rural area, you can find many houses that have become ubiquitous and have a lot of them in the garden these days, but are left as they are. Hmmm, I guess it's a lot of work to pick persimmons in an old man's house. Incidentally, there is a phenomenon called biennial results for persimmons, which alternates between a good harvest and a poor harvest. So, in order to grow them in the farming industry, a certain amount of adjustment and management is required.

The origin of persimmons in Shonai dates back to 1887 when Mr. Shigemitsu Suzuki (Tsuruoka City) purchased several kinds of persimmon seedlings from a nursery in Niigata and planted them in his garden. The story goes that they found a persimmon with flat fruit and no seeds on one of them.

This persimmon is a flat, square-shaped persimmon, just like the Shonai-Kaki, and when cut in half, there is no seed and the inside is the same great color as the skin. When I tried it, it tasted like a persimmon. Kakis have a unique and rich flavor which is different from apples, pears and tangerines, and it is special.

Come to think of it, mandarin oranges, apples and pears can rot and become inedible, but persimmons rarely rot and become inedible (they don't rot easily). Rather, the softened version is more delicious. Like a banana, a ripe one tastes better~.

I buy a box of Shonai-Kaki every year and eat it, but the taste and price vary depending on the year (and producer). Well, it's not limited to persimmons...

There are two types of persimmons: astringent persimmons and sweet persimmons. When mature, sweet persimmons are sweet even when they have a hard flesh and can be eaten immediately. In contrast, the astringent persimmon is inedible even when it matures. However, the expression "mature" is a bit misleading, as even astringent persimmons become most delicious when they are ripe and turn into a red jelly, and it becomes a fight between birds and humans.

Also, most of the persimmons you eat are astringent persimmons, which are mature and sweetened by removing the astringent persimmons. It's a sweet astringent persimmon that is hard and crunchy to eat~. By the way, this doesn't mean that the astringency is gone, it's just that I made my tongue not feel it~.
©Japanese Famous Foods , Update:2020/07/12