“TSUNAGU” WEB ARCHIVE

投稿日:

更新日:

A masterpiece that supports beauty and health, MinamiShinshuWinter fruit "Ichida Persimmon"

ichidagaki

Over 500 years old, SouthShinshuDried persimmons that have been loved in
SouthShinshuIn the Iida and Shimoina regions, which are known as "Ichida Kaki" in November, the harvest of a stannous persimmon called "Ichida Kaki" is being carried out for about a month and a half to make dried persimmons. Cultivation began over 500 years ago. The astringent persimmon, which was called grilled persimmon, which was cultivated in the Ichida area of ​​Takamori Town, Shimoina County, began shipping in 1921 under the name "Ichida persimmon." SouthShinshuSo, since ancient times, there has been a custom of eating Ichida persimmons during New Year's. It is said that persimmons are used to collect fortune and are used in the ritual of "tooth-hardening" to pray for a long life, and it has been said that more Ichida kakistanes are eaten are more auspicious.

ichidgakimark

Branding "Ichida Persimmon", the pioneer of dried fruit
In 2006, Minami was trying to get people of a wider range of generations to learn about the deliciousness of Ichida persimmons.ShinshuThe Agricultural Cooperative and Shimoina Horticultural Agricultural Cooperative have obtained the registration of Ichida Kaki regional collective trademarks. The following year, the Ichida Kaki Brand Promotion Council was established to spread the safe and secure Ichida Kaki to more people. Until then, it was common for each farmer to make Ichida persimmons at home, but with its establishment, it was processed in an environment that is hygienically conscious. The process takes about a month and a half. First, peel the persimmons using a special machine and dry them for about a month using persimmon noren. After that, massage the persimmons and dry them in the sun while checking the dryness. After repeating this several times, the moisture remaining in the center of the persimmon is pushed out, resulting in a soft, wrinkle-free, dried persimmon covered in finely textured powder (glucose).

kumagaigenichi

A picture of peeling persimmons from each family in the past, painted by Kumagai Motoichi, a photographer and child artist from Achi Village.

ichidgakimark

Current peeling work using a special machine. It is made under thorough hygiene management.

Branding "Ichida Persimmon", the pioneer of dried fruit
Ichida persimmon is a smaller and more astringent variety than regular persimmons, but it is characterized by its higher sugar content and nutritional value than sweet persimmons. Tannins, a component of astringent, do not dissolve into the flesh when dried, bringing out the refreshing sweetness that they naturally possess. Also, one dried persimmon (30g) has almost the same calorie count as 100g of banana, and is highly effective in replenishing energy, so eat.TimesIf there is no one, it's a good idea to eat Ichida persimmon. It also contains a high content of dietary fiber and carotene, so it is recommended for people who are concerned about their health and beauty. I'm sure people from hundreds of years ago knew this in their bodies. Ichida Kaki is not only a gift-giving luxury Japanese sweets, but also comes in a variety of ways to eat it, including sweets, breads, and Western foods. SouthShinshuLet's try Ichida persimmon, a winter fruit that is carefully made one by one by one by one by one, with a rich nature and the richness of the nature.