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Korogaki (dried persimmon)

Characteristics

This is a specialty of Shika Town, located almost in the center of the Noto Peninsula. Astringent persimmons are peeled and exposed to the sun for about one month. Then their astringency fades away and their sweetness becomes concentrated. The dried fruit has a subtly sweet, thick, soft flesh. The entire process is done by hand. Korogaki is known as a luxury sweet for gifts such as those sent at the end of the year.
Production starts in December. Bright-orange persimmons are hung under the eaves of houses in the mountainous area, creating a peaceful, soothing landscape.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Shika Town, Nakanoto Town
Yield/Delivery amount 23 tons
Appearance Beautiful amber-colored dried persimmon
Size Approx. 60-80 grams
Raw/Cooked Raw
Type of dish Japanese/ Western

Recipe

Citron rolled with dried persimmon

Crème brûlée made with dried persimmon