Korogaki

Product Features

The beautiful amber-colored flesh of the korogaki has a sticky texture similar to that of yokan (a Japanese sweet made from agar and sugar).
The more you chew, the more you can enjoy its refined sweetness and soft, melting texture.
Another characteristic of this fruit is the white powder on its surface.
This is sugar (fructose) that has crystallized along with moisture as it comes out of the fruit.
As a sweet treat representative of the Hokuriku region in winter, it is also recommended as a gift for year-end and New Year's greetings.

Korogaki is a specialty product of Noto, Ishikawa Prefecture,
And it is said to have been named “korogaki” because the persimmons were rolled around to ensure they were evenly exposed to the sun during the drying process.

Additionally, the persimmons used as raw material are “Saishou persimmons,” a type of bitter persimmon with a small core and soft flesh.
In late autumn, carefully selected Saishou persimmons that have ripened to the perfect degree are harvested and dried in the cold winter winds of the Hokuriku region, resulting in a rich and flavorful taste.