Kakinamasu ｜ Our Regional Cuisines

Shimane Prefecture

Kakinamasu

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Main lore areas

All over the prefecture
Main ingredients used

Dried persimmons, radishes (or turnips), carrots, etc.

History/origin/related events

The Saijo persimmon, produced throughout the prefecture, is the representative persimmon of Shimane Prefecture. It is often harvested in Shimane Prefecture because of the combination of the sea breeze, temperature, and red soil of the Sea of Japan. Saijo persimmons originated in the Saijo district of Higashihiroshima City in Hiroshima Prefecture and are widely spread throughout the Chugoku and Shikoku regions. Because they are grown without the use of any herbicides, they must be carefully managed throughout the year, but this makes them fat and exceptionally sweet.
The persimmon has a unique shape with four grooves and a smooth texture. The name "kozuchi" is derived from its resemblance to the "uchide no kozuchi" (small hammer) of Okuninushi no Mikoto, the deity of Izumo-taisha Shrine, which is why it is branded as such.
Originally an astringent persimmon, after the astringency is removed, it becomes meltingly sweet with a sugar content of over 17 degrees. The flesh is so dense that the center becomes jelly-like. In the past, persimmons were soaked in shochu to remove the astringency, but now persimmons are placed in bags filled with dry ice to remove the astringency. Saijo persimmons are suitable for drying, and drying further concentrates the sugar content.
Hamada City holds the top position in the production of Saijo persimmons. In the early Showa period, persimmon trees could be seen everywhere in the village. Fresh persimmons are shipped from early October to mid-November. After that, persimmon harvesting begins before the cold weather sets in, and the persimmons are dried and processed. In addition to dried persimmons, various other ways of eating persimmons have been handed down, including awashi persimmons soaked in hot water to remove the astringency, pickled persimmons made by pickling raw persimmons in salt, and, in an unusual twist, tempura persimmons. One of these is "kakinamasu," dried persimmons made into a vinegared dish.
Opportunities and times of eating habits

Kakinamasu is considered a festive dish because of the red color of the dried persimmons and carrots and the white color of the daikon radish and turnip, and is popular as one of the staple dishes at festive banquets and New Year's.
How to eat

The classic dish of namasu with carrots and daikon (or turnip) is a classic, but adding persimmons adds a gentle sweetness and a bright color to the dish.
Mix dried persimmons cut into bite-size pieces with thinly sliced daikon radish and boiled carrots, then season with vinegar, sugar, soy sauce, and other seasonings. Store in the refrigerator for a while to allow the flavors to blend before serving. Dried persimmons should be well dried.
It is also delicious to eat raw persimmons in a vinegared dish. In the case of raw persimmons, only persimmons and daikon or turnips are needed, as they are brightly colored and can be substituted for carrots. The flavor can be enhanced by garnishing with yuzu peel.
Efforts for Preservation and Succession

(Outline of those who have passed on the persimmon, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
Since the number of people eating persimmons has been decreasing in recent years, the local JA is working with producer groups and the prefecture to promote the persimmon. Saijo persimmon-eating events are held at elementary and junior high schools in the prefecture.

RECIPE

Ingredients (For 4 persons)

radish 200g
carrot 1／4 carrot
[Brine] Water 3 cups
Salt 1 tbsp.
dried persimmon 1 piece
[A] vinegar 1 tbsp.
[A] salt A pinch
[A] sugar 1 tbsp.

How to cook

1. Peel radish and cut into thin strips 5 cm long and 1 cm wide.
2. Put the daikon and carrot in a bowl of salted water and add the daikon and carrot to the water and let them wilt.
3. Cut dried persimmons into 2 equal pieces lengthwise, remove seeds, and cut into thin strips.
4. When 2 is softened, squeeze well.
5. Combine seasonings in A, add 3 and 4, and let the flavors blend well.

provider : Shimane Prefecture Dietary Improvement Promotion 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

Kakinamasu ｜ Our Regional Cuisines

Shimane Prefecture

Kakinamasu

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (For 4 persons)

How to cook