Yamanashi Koshu Korogaki
At a glance
| Name | Yamanashi Koshu Korogaki (Koshu Korogaki) |
|---|---|
| Prefecture | Yamanashi |
| Region | Kanto |
| Type | Large, carefully dried Koshu persimmons |
What is it?
Koshu korogaki slowly dries peeled persimmons until the flesh becomes dense, amber and honey-sweet while a natural white sugar bloom forms outside.
History and local context
Produced in Yamanashi's sunny, dry fruit-growing districts, it preserves the autumn crop for winter gifts and reflects the prefecture's fruit-processing skill.
How to enjoy it
Slice the dried persimmon with tea, nuts or cheese, remove any seeds, and keep it cool according to the producer's moisture guidance.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Yamanashi Koshu Korogaki from?
It is associated with Yamanashi, in the Kanto region of Japan.
What kind of food is Yamanashi Koshu Korogaki?
This guide classifies it as large, carefully dried koshu persimmons. See the overview for its defining ingredients and texture.
Can I order Yamanashi Koshu Korogaki online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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