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Hoshigaki Namasu ｜ Our Regional Cuisines

  • Saga Prefecture

    Hoshigaki Namasu

Hoshigaki Namasu

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  • Hoshigaki Namasu
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    Image Source : Ryokan Akebono (Japanese inn)

  • Main lore areas

    Matsuume Area of Yamato-cho, Saga City

  • Main ingredients used

    Dried persimmon, daikon radish

  • History/origin/related events

    Persimmons are grown throughout Japan. Saga prefecture does not produce large amounts of this fruit. Not much land is dedicated to growing persimmons but there are unique types of them grown in Saga. One type, with the brand name, “Onsen Bijin” (=Hot Spring Beauty) and grown in Takeo city, is a sour persimmon whose sourness has been taken out using special techniques. The fruit is left to ripen on the trees until they become a deep red color. The texture is crunchy, but the fruit is very juicy. This Onsen Bijin is not produced in large quantities and only 50 to 60 boxes of this fruit are made per year, which makes them rare.
    Another brand, “Kyara Gaki”, can only be grown on trees with an age between 50 to 100 years. The persimmons grown on these old trees are sweeter than ordinary persimmons and has been gifted to the Imperial Household Agency in the past. In autumn, many persimmons are left out to dry like orange curtains and this is scenic to the region.In such Saga Prefecture, "kaki noren" (=persimmon curtains) have become an autumn tradition.Dried persimmons are made by hand, one by one. The skin of the sour persimmon is peeled and then the fruit is tied with a piece of string and hung from a high place such as under eaves. They are called "kaki-Noren" (persimmon curtains) because the rows of dried persimmons look like orange curtains hanging down, particularly around Mount Sefuri and Mount Tenzan. This tradition has been around for around 300 years.The temperature in the areas surrounded by the mountains have extreme ranges, which make the climate ideal for making dried persimmons. The dried persimmons are soft and chewy and are very popular. Dried persimmons can be eaten as is,They can also be eaten for cooking, such as to make “Hoshigaki Namasu”. "Namasu" is eaten as one of the New Year's osechi dishes, and this "Hoshigaki Namasu" is indispensable in the Matsuume area of Daiwa-cho, Saga City, where dried persimmons have been produced for many years.

  • Opportunities and times of eating habits

    From late November of each year, persimmons are left out to dry and hung from the eaves of houses. It takes around 30 to 40 days for the dried persimmons to be made. Once they are ready, households have a tradition of making “Hoshigaki Namasu”. This dish is also made as part of osechi. Dried persimmons can be preserved for a long time by freezing them, so it is possible to enjoy them throughout the year. They are appreciated as a good source of fiber.

  • How to eat

    Cut Daikon radish and dried persimmon into shreds. Combine vinegar, yuzu juice, sugar, light soy sauce, and salt. You can also add shredded Yuzu peel. Fresh persimmons may be used instead of dried persimmons. Turnips can also be used instead of daikon radishes.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    This dish is made at home and served at local restaurants. Making dried persimmons is a seasonal tradition in Saga prefecture and has been carried out for many years. At local elementary schools, students get to experience the peeling of persimmons.

RECIPE

Ingredients (4 servings)

  • Large, dried persimmon 1
  • Daikon radish 160g
  • Carrot 10g
  • Yuzu peel A little
  • Salt (to sprinkle and rub into the vegetables) As needed
  • [Mixed vinegar] Vinegar 1tbsp.
  • [Mixed vinegar] Sugar 1 tsp.
  • [Mixed vinegar] Salt A little

How to cook

  • 1. Peel the daikon radish and carrot and cut into julienne sizes. Sprinkle salt onto them and rub in the salt. Leave for ten minutes. After that, wash the daikon radish and carrot lightly and squeeze the water out of them.

  • 2. Julienne the dried persimmon and yuzu peels and mix with the daikon radish and carrot. Dress in mixed vinegar.

provider : Saga Dietetic Association

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

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