長野県·特産品
Ichida Kaki (Ichida Persimmons)
Taking a bite of a small dried persimmon coated in white powder. After a chewy texture reminiscent of yokan (sweet bean jelly), an elegant sweetness spreads from the amber flesh. Ichida Kaki are dried persimmons nurtured in the Iida and Shimoina areas of Southern Shinshu. The name originates from the Ichida district in Takamori Town, where they are produced. Fresh persimmons are carefully dried until they reach about one-fourth of their original weight, concentrating the sweetness to a point where they are often called 'Japanese dried fruit.' The white powder on the surface is actually glucose that has crystallized and seeped out from the flesh. The sugar content reaches an impressive 65–70 percent. Shipments under the name 'Ichida Kaki' began in 1921, and it has now become a top brand of dried persimmons. It is a treasure of Southern Shinshu, perfect for enjoying with tea.
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