① Atagogaki is a large persimmon with a fruit size of about 300g to 350g. It is characteristically bell-shaped with a narrow, pointed tip, and the epidermis is a bright orange color.
The flesh is a similar orange color, and once the astringency has been removed, it has a slightly sweet taste and a crunchy texture. ② We will ship from Ehime and Tokushima prefectures as production areas. ③ How to make 1. Wash thoroughly with water. After washing, wipe and peel. This is the most important point. It doesn't really matter if the skin is a little too thin or thick. Leaving the stem part intact, peel it off in a round shape from slightly below the stem. 2. You can use any vinyl string you have at home. Tie the end of a string (about 60cm long) to the branch left in the shape of a "T" and tie other persimmons at intervals of 10cm to 15cm. You can also attach it by tying it to a long piece of string, which is often hung under the eaves of Japanese houses. 3. Sterilize by soaking in boiling water for about 2 to 5 seconds. You can sterilize it either before or after you attach the string. However, if you leave the persimmons on for too long, they will turn into boiled persimmons before they can be dried, so it is important to pull them out quickly. ④ Be careful not to eat too much. Aim for 2 pieces per day.
