SouthShinshu"Ichida Persimmon" nurtured by people and the climate (web-only article)

Kawai Kazuo

The astringent persimmons, which are dried persimmons, were introduced from China to Japan during the Nara period, and persimmons were cultivated early in the Iida and Shimoina regions. During the Edo period, annual taxes were generally paid in rice nationwide, but it is said that in this area, dried persimmons were paid as "miscellaneous taxes."

The logs of Ichida persimmon were introduced to this area in the late Edo period. It is said that they were taken home from Mino Province (now southern Gifu Prefecture), where they stopped by while visiting Ise. It was originally eaten in a method of grilling it in an irori to remove the astringency and bring out the sweetness, so it was popular at the time under the name "yaki persimmon." Its reputation spread as it was delicious whether grilled or dried, and it became popular in this area. In 1921, it was named after Ichida Kaki, and it was shipped to Tokyo, Nagoya, Osaka, and other prefectures, and in 1926, it was also sold outside the prefecture, Shimoina Branch of the Prefectural Agricultural Experiment Station (now the current state). Nagano The prefectural Minamishin Agricultural Experiment Station was established, and the prefecture encouraged cultivation as a suitable variety for this region, and many Ichida persimmons have been cultivated in this region.

"From the early Meiji period to the early Showa period, sericulture was the mainstay of the industry, and persimmons were also used to apply persimmon tannins, which are effective as fungicides and preservatives to cages and nets for sericulture. As I imagine, persimmon tannins were necessary for sericulture, so I think it spread to this area," says Kawai Kazuo, a member of Ichida persimmon farmer.

Image: Asagiri (River Mist)

The Ichida persimmon fields spread out on the river terrace on the west side of the Tenryu River, which flows north and south, between the Central and Southern Alps, and there is a difference in elevation between the east and west of the town, and around November, a serpentine (river fog) can rise from the Tenryu River.

This mist gives the persimmon moderately moisture, and takes a good amount of time.TimesBy pouring it on and drying it, it creates a chewy texture, one of the charms of Ichida persimmon.

Although Ichida persimmons are smaller than other dried persimmons in Japan, they are also a balanced element that removes moisture. The persimmons are dried until the weight reaches about 35%, and when the vertical wrinkles and white powder are packed with, and the flesh is bright orange-colored yokan-like, and the Ichida persimmon is finished.

Currently, we are producing Ichida persimmon under thorough management, taking care to ensure that the quality does not fall apart depending on the maker. Machines such as peelers have become more efficient each year, and with the addition of these hardware aspects, the appearance and taste have become even more uniform, and the production volume is also increasing.