Persimmon pickle ｜ Our Regional Cuisines

Akita Prefecture

Persimmon pickle

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Image provided by: “Akita Kyoumi Fudoki” (Akita Prefecture Council of Agriculture, Forestry and Fishing Village Life Research Groups)
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Image provided by: Senboku City Hall

Main lore areas

The southern area of Akita Prefecture
Main ingredients used

Radish, persimmon

History/origin/related events

"Persimmon pickle" is a pickle made with plenty of daikon radish and astringent persimmon, and pickled with salt and sugar.
In Akita Prefecture, where fermentation culture has taken root, a variety of pickles have been handed down from generation to generation, including smoky pickled radish and pickled radish with amazake. One such pickle is persimmon pickle, which is made from an astringent persimmon called Kumoshikari persimmon, which is grown in the gardens of households in Kakunodate-cho, Senboku City, Akita Prefecture. Unzen persimmons can be eaten after removing the astringency, but since the end of the Taisho era, Hiratake persimmons and Yokote persimmons have been widely distributed and eaten fresh in the prefecture, and so Unzen persimmons have been used for drying and pickling. In the old days, it was customary to harvest the Unzen persimmons and prepare persimmon pickles after the rice cultivation work was completed in the fall.
The secret to its deliciousness is to make it with a large quantity of persimmons, as many as radish. The crispy texture of the radish soaks up the umami of the persimmon, and the moderate saltiness and sweetness of the persimmon make it a favorite pickle in the Kakunodate area even today.
Opportunities and times of eating habits

It has been eaten as a New Year's dish. It is customary to serve it to guests with a knife in the shape of a flower.
How to eat

Radishes and persimmons are pickled in a large barrel with salt and sugar, left to soak for about a month, and eaten after being cut into bite-size pieces.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
In 2012, the Unzen Persimmon Pickles Taste Study Group was established by the Unzawa community management body. They continue to make delicious persimmon pickles in an effort to preserve the traditional food of persimmon pickles unique to this region and to pass it on to the next generation.

RECIPE

Ingredients (easy-to-make portions)

radish 40 kg
salt 1.5 kg
sugar 2 kg
persimmon (Unzen persimmon or other astringent persimmon) 22 kg

How to cook

1. Rub plenty of salt into the radish and put it in a barrel.
2. Put a weight on the radish and after about 2 days, replace the top and bottom of the radish and soak for about another week.
3. Put the radish in a colander and reserve the pickling liquid.
4. Remove the stems from the persimmons and crush them well with a mallet while they are still in their skins.
5. Combine the crushed persimmons and sugar, pickle in the order of radish and persimmons, then pour the pickling liquid reserved in advance (3) over the top and place a weight on top.
6. It will be ready to eat in about a month.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Persimmon pickle ｜ Our Regional Cuisines

Akita Prefecture

Persimmon pickle

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (easy-to-make portions)

How to cook