What about delicious dried persimmons?

hello.

This time we will introduce you to Anpo-gaki.

Please understand that this is my personal opinion. (lol)

Anpo-gaki is made all over Japan, but is said to have originated in Date City, Fukushima Prefecture. It is said that the name "anpo-gaki" comes from a variation of "amaboshi-gaki," which is persimmons dried in the sun.

We will also introduce the main varieties of astringent persimmons used in dried persimmons and their respective characteristics.

There are two types of astringent persimmons: "completely astringent persimmons" and "incompletely astringent persimmons."

Dojo Hachiya Persimmon: A completely astringent persimmon, mainly produced in Gifu Prefecture, it is square with a slightly pointed tip. Dried persimmons are characterized by their beautiful amber color and creamy texture.

Ichida persimmon: A completely astringent persimmon grown in Nagano Prefecture for drying. It is characterized by its high sugar content, dense flesh, and high juice content.

Atago persimmon: A completely astringent persimmon grown in Shikoku, mainly in Ehime Prefecture. It is known for its long shelf life and high mass production potential.

Saijo persimmon: A completely astringent persimmon, produced in the Chugoku region, mainly in Shimane Prefecture. It has a rectangular, vertical shape with four vertical grooves and is characterized by its exceptionally high sugar content.

Hiratanenashi persimmon: A representative variety of imperfectly astringent persimmon, produced in Fukushima, Niigata, Yamagata, Yamanashi, Nagano, etc. It is characterized by its densely packed fruit and juicy texture.

Koshu Hyakume persimmon: an incompletely astringent persimmon, produced nationwide, mainly in Fukushima, Miyagi, and Yamanashi prefectures, characterized by its large, bell-shaped fruit. It is often processed into anpo persimmons.

Each one has its own unique characteristics! Even the dried persimmons sold at supermarkets and confectionery stores vary in the variety of persimmons used depending on the region and season, so be sure to check them out.

By the way, I thought Saijo persimmons were delicious. But it depends on the individual...