How to prepare “Ichidagaki”

What is Ichidagaki?

“Ichidagaki” is a type of an astringent persimmon originated from Ichida, a place in Takamori town of Shimoina District. It is said that the history of farming these persimmons goes back over 500 years and the dried ones are also called Ichidagaki. Dried persimmons are vibrant candy colour coated in very fine white powder, with its subtle sweetness and unique texture make them very easy to eat bite sized snacks. They are dried fruits with natural sweetness also classified as fine desserts.

ICHIDAGAKI

ICHIDAGAKI

Persimmon Raising

Persimmon flowers bloom in late May. From June to August ‘thinning’ is needed. This is a process where the small and excessive fruits are taken from the branch in order to make them larger.

Persimmon flowers towards the end of May

Persimmon flowers towards the end of May

Persimmon in mid-August.

Persimmon in mid-August.

Harvest Time

Persimmons are harvested towards the end of October to November. They are picked when they turn just the right colour.

Persimmon fruit in late October

Persimmon fruit in late October

Harvesting persimmons

Harvesting persimmons

Peeling Persimmons/Noren Making

Persimmons are peeled with care making sure there are no skins left over. They are hanged with spaces in between individual fruits allowing them not to touch each other making what is called the ‘noren’

fully automatic vacuum peeling machine

fully automatic vacuum peeling machine

hanging peeled persimmons

hanging peeled persimmons

Drying Persimmons

They are dried in an airy location (Kaki House) for about a month. The dried fruits are untied when they are 35% of the original weight after peeling.

Noren made of persimmons

Noren made of persimmons

Dried for roughly a month

Dried for roughly a month

Persimmon Massaging/Sundrying Method

When the fruits contain lots of water, they are sundried. “Kaki Momi” is an important task using a method of rolling the persimmons to massage them and push the water out from the center, produce smooth dried persimmons without creases and create fine powders coating them.

Massaging persimmons

Massaging persimmons

Sundried persimmons

Sundried persimmons

Shipment

Ichidagaki is sold all over Japan. Japan has the largest production of dried persimmons. It’s very popular throughout the country for its sweet taste. It is also a custom in the country to eat Ichidagaki in the morning on New Year’s day as good luck charms. This is called ‘Hagatame’.

Ichidagaki (200g tray)

Ichidagaki (200g tray)

Ichidagaki in a vanity case

Ichidagaki in a vanity case

 
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