岩手県·果物
Koshi Persimmon
With a single spoonful, it melts like jelly. From the deep red flesh reminiscent of ripe tomatoes, an elegant sweetness spreads through the mouth—Koshi Persimmons are persimmons meant to be eaten with a spoon. Using a unique method passed down in the Koshi district of Kamaishi, astringent persimmons are placed in a stone chamber and slowly smoked for about a week to remove the tannins. This smoking process produces a vibrant crimson color and softness that can only be achieved through this method. It is a flavor unique to this land that no other persimmon can replicate. When well-chilled, the syrupy mouthfeel becomes even more pronounced. In 2021, it was registered as a national Geographical Indication (GI) for its unique regional character. It is an autumn delicacy so soft that the skin can be easily peeled away by hand.
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