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A gem that supports beauty and health, Nanjinshu winter fruit "Ichida persimmon"
Dried persimmon that has been loved in Minami -Shinshu for over 500 years
In the Iida / Shimoina area called Minamishinshu, dried persimmons will be made in November, including the harvest of astringent persimmons called "Ichida persimmon" for about a month and a half. Cultivation began more than 500 years ago. It is the beginning of shipment of the Shibata persimmon, which was grown in the Ichita area in Takamori -cho, Shimoina -gun, as "Ichida persimmon" in 1921. In Minami -Shinshu, I have been a custom of eating Ichida persimmon in the New Year for a long time. Persimmers are said to be "oyster", and it has been used in the "consolidation" ritual that wishes for longevity, and it has been said that the more Ichida persimmon seeds you ate are more auspicious.
Branded "Ichida persimmon" for dried fruits
In 2006, the Minami Shinshu Agricultural Cooperative and the Shimoi Nana Haikan Agricultural Cooperative acquired the Ichida persimmon regional group trademark registration of Ichida Persimmon Agricultural Cooperative, in order to make the deliciousness of Ichida persimmon know the deliciousness of Ichida persimmon. The following year, we established the Ichida Kaki Brand Promotion Council to spread safe and secure Ichida persimmons to more people. Until then, it was common to make Ichida persimmons in each farmer's family, but the establishment has been processed in an environment that has been considered hygiene. The process takes about a month and a half. First, use a dedicated machine to make a persimmon and dry it for about a month using persimmon goodwill. After that, while watching the dry state, the persimmon is taken and the sun is dried. After repeating this several times, the water remaining in the center of the persimmon is pushed out, and a dried persimmon covered with soft, wrinkled, fine powder (glucose) is completed.
A view of a persimmon maki of each family of each family drawn by photographer and child painter Motoichi Kumagai from Achi Village.
Current peeling work using dedicated machines. It is made under thorough hygiene management.
Branded "Ichida persimmon" for dried fruits
Ichida persimmon is a persimmon that is smaller than general persimmons and has a strong astringency, but has a higher sugar and nutritional value than sweet persimmons. Tannins, which are the components of astringency, do not dissolve in pulp by drying, and the refreshing sweetness that is originally held is brought out. In addition, the calories of one dried persimmon (30g) are almost the same as 100g of bananas, and the effect of energy supply is high, so if you do not have time to eat, you may want to eat Ichida persimmons. In addition, it has a large content such as dietary fiber and carotene, so it is recommended for those who care about health and beauty. Hundreds of years ago, people must have known this with their bodies. Ichida persimmon is not only a luxury Japanese confection for gifts, but also sweets, bread and Western food. Let's taste the winter fruits, Ichida persimmons, which are carefully made by the rich nature of Nanjinshu and the hands of people.
