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. Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad)

Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad) ｜ Our Regional Cuisines

  • Fukushima Prefecture

    Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad)

Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad)

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    Date City, Fukushima City

  • Main ingredients used

    Anpo dried persimmons, Daikon radish, Carrot

  • History/origin/related events

    It is said that persimmons began to be eaten in Fukushima Prefecture around the Edo period. A man named Nanemon, who lived in the town of Yanagawa (current Date City), planted the first persimmon tree. Anpo persimmons are called 'Amahoshi Persimmons' because the persimmon peel is peeled off before sun-drying ('amahoshi' means sun-drying). Later, this term evolved into 'Anpo Persimmons' as it became commonly used. It is a well-known specialty of Fukushima, and is used in various dishes beyond namasu, including tempura, yokan (sweet bean jelly), salads, and even in dishes like shochu pickles. One of them is "Anpo-kaki Namasu," an arrangement of Namasu, a dish generally known as a celebratory dish, with shredded Anpo-kaki (persimmon). The refreshing acidity and the sweetness and umami of the bean-pot persimmon go perfectly together in this dish.

  • Opportunities and times of eating habits

    Anpo persimmons were originally popular as a substitute for sweet treats when sugar was considered precious. Later, Anpo persimmons became widely used in local cuisine. Additionally, 'namasu' originally refers to a dish made by combining raw fish with daikon, carrot, and vinegar, commonly enjoyed during celebratory occasions. Namasu, made with anpokaki (persimmon), a typical Fukushima ingredient, is also served during New Year's and celebratory occasions.

  • How to eat

    Cut anpokaki, daikon radish, and carrot into thin strips, sprinkle daikon and carrot with salt, squeeze out excess liquid, and mix with vinegar and sugar. Anpo persimmon is rich in protein, calcium, vitamin A, and dietary fiber, and is familiar as a naturally occurring healthy food. Anpo persimmon namasu is a local dish rich in nutrition.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In Fukushima Prefecture, they have published the recipe for 'Anpo Persimmon Namasu' online, providing information so that people from outside the prefecture can easily make it.

RECIPE

Ingredients (4 servings)

  • Dried persimmons 2
  • Daikon radish 1／5
  • Carrot 1／2
  • Salt A little
  • Sugar 2 tbsp.
  • Vinegar 3 tbsp.

How to cook

  • 1. Prep. Cut the dried persimmons into thin strips.

  • 2. Prep. Cut the daikon radish and carrot into thin strips and sprinkle with salt to soften.

  • 3. Firmly Squeeze the shredded daikon and carrots out excess moisture.

  • 4. Mix dried persimmons with Step 3 adding sugar and vinegar then it's ready to serve.

provider : Mihoko Hirade

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