Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Gifu
  7. Kaki-Namasu

Kaki-Namasu ｜ Our Regional Cuisines

  • Gifu Prefecture

    Kaki-Namasu

Kaki-Namasu

Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    Chuno Area, Gifu Area, Seino Area

  • Main ingredients used

    Dried persimmons, Daikon radish, Carrots

  • History/origin/related events

    "Kakinamasu" is a local dish made with daikon radish and carrots, seasoned with vinegar and added with dried persimmons. It is considered an essential dish for the New Year's festivities in some regions. Persimmons are broadly categorized into sweet persimmons and astringent persimmons. Gifu Prefecture, one of the leading persimmon-producing regions in the country, is known as the birthplace of the "Fuyu Gaki," known as the king of persimmons. In the prefecture, high-quality persimmons with a sugar content exceeding 17 degrees are cultivated. Additionally, astringent persimmons, particularly the dried persimmons from Mino-Kamo City, such as the "Doujou Hachiya Gaki," and the processed dried persimmons called "Ren Gaki" from Yamagata City, along with the "Ijira Omi Gaki," considered a lucky charm for the New Year, have a history of over 1000 years and are well-regarded for their harvest volume and quality.

  • Opportunities and times of eating habits

    The astringent persimmons harvested around early November are carefully dried for about a month, paying attention to ventilation and humidity control. As the surface of the persimmons develops a white powder, the dried persimmons are considered complete. Kakinamasu, which includes sweet dried persimmons, serves as a valuable source of nutrients, including essential vitamins, during the winter when fresh vegetables and fruits are scarce.

  • How to eat

    Daikon radishs and carrots are sprinkled with salt in advance to soften, then firmly squeezed to remove excess water. They are then mixed with seasonings such as sugar and vinegar. Just before serving, finely chopped dried persimmons are added to complete the dish.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In the surrounding areas of Ogaki City, it is often consumed during the New Year's season, but it is still beloved by many people as a home-cooked dish. Dried persimmons, the main ingredient, are in peak season around December and can be purchased at local product stores and agricultural product retailers.

RECIPE

Ingredients (5 servings)

  • Daikon Radish 12 cm
  • Carrot 6 cm
  • Dried Persimmon 1
  • [A] Sugar 2 tbsp.
  • [A] Vinegar 1／2 cup
  • [A] Salt 1 tsp.

How to cook

  • 1. Cut the daikon radish and carrot into matchstick-sized thin strips and sprinkle with salt separately.

  • 2. Once they become tender, rinse with water, squeeze out excess water, and mix with the [A] seasonings.

  • 3. Just before eating, combine with finely cut dried persimmon.

provider : Kamo Dietary Improvement Contact 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

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries