Yamanashi Koshu Korogaki
Koshu korogaki peels, hangs, massages and tray-dries large astringent persimmons such as Koshu Hyakume until dense and amber with a natural white sugar bloom. Yamanashi distinguishes the...
At a glance
| Name | Yamanashi Koshu Korogaki (Koshu Korogaki) |
|---|---|
| Prefecture | Yamanashi |
| Region | Kanto |
| Type | Firm white-bloomed dried persimmons from Yamanashi |
What is it?
Koshu korogaki peels, hangs, massages and tray-dries large astringent persimmons such as Koshu Hyakume until dense and amber with a natural white sugar bloom.
Yamanashi distinguishes the representative 25–30% moisture korogaki from softer roughly 50% moisture anpo-gaki, while product labels control exact specifications.
History and local context
Production centers include Koshu's Matsusato area and Minami-Alps. The name is traditionally linked to rolling the fruit so sunlight reaches it during drying.
How to enjoy it
Remove the calyx, check for seeds and slice with tea, nuts or cheese. Do not assume every white or fuzzy growth is sugar; discard fruit with suspicious mold, odor or spoilage.
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 firm white-bloomed dried persimmons from yamanashi. 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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