福島県·特産品
Aizu Mishirazu Persimmon
This is a traditional astringent persimmon passed down in the Aizu region, including Aizu Misato Town. When made into dried persimmons (hoshigaki), you can enjoy a melt-in-your-mouth, rich sweetness. There are several legends regarding the origin of the name 'Mishirazu' (meaning 'unknown'). One theory is that it was called 'not knowing its place' because the branches would bend as if they might break from the heavy fruit. Another theory suggests that when it was presented to a Shogun during the Muromachi period, it was described as 'not yet having known such delicious persimmons.' In Aizu, it is also a prestigious persimmon that has been presented to the Imperial Family since 1928. The deep sweetness unique to astringent persimmons is something that can truly be savored only when made into dried persimmons. It is a traditional flavor that graces the dining tables of Aizu from autumn through winter.
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