Makigaki ｜ Our Regional Cuisines

1. Cut the tip and shaft of the dried persimmon with a knife, make one cut on the side, and open the persimmon to remove the seeds inside.

2. Place 5 to 6 persimmons on the bamboo slats board so that the halves overlap, roll them tightly like rolling sushi using the slats board, and then take a handful of the persimmons and tightly roll them.

3. Place the next layer of persimmons on top of the overlapping persimmon, repeating one after the other until a certain size is reached,When the persimmons reach a certain size, they are rolled up with slats to make sure there are no gaps in the persimmons.

4. Wrap the persimmon in cellophane paper, tie both ends together, wrap the persimmon in woven rice straw, and roll it up while tying the outside with rice straw. The whole piece is tight, and when sliced into rounds, the white powder pattern of the persimmon should be clear like a rose flower in a nicely done state.