DISCOVER FUKUI

Persimmon trees spread across the late autumn mountain village as the season deepens. Persimmons have long been cultivated as a familiar fruit, appearing in the proverb "Peaches and chestnuts take three years, persimmons take eight..." These persimmons are broadly divided into two types: "sweet persimmons" and "astringent persimmons." Originally, only astringent persimmons existed in nature; sweet persimmons emerged through mutation and are said to be a variety unique to Japan. Given this history, people since ancient times have applied their life wisdom to finding ways to make astringent persimmons delicious. From these efforts emerged the specialty product of Imajo, Minami-Echizen Town: "smoked dried persimmons." What sets them apart from other dried persimmons is the process of smoking them while drying. Essentially, they are smoked. This removes the astringency, adds a smoky aroma, and imparts a unique flavor. It becomes a premium product that pairs well with sake. Despite being such a specialty, the decline in population and lack of successors have taken their toll, and the number of farmers making Tsurushi-gaki is dwindling. Amidst this, Mr. Miura, originally from Aichi Prefecture, established a company in 2017 dedicated to processing and promoting Tsurushi-gaki. Having moved here 20 years ago and started making Tsurushi-gaki 10 years ago, he now produces a significant quantity. Let's learn from Mr. Miura about the production method and his passion for dried persimmons, and try making smoked dried persimmons—a rarity even nationwide. Would you like to join us in making these "jewels of the satoyama," dried persimmons that can cost as much as 300 yen per piece in some years?