Protected local food
Noto Shika Korogaki
能登志賀ころ柿
Dried persimmons from Shika on the Noto peninsula, Ishikawa, made from the sweet saisho persimmon. Massaged by hand and dried slowly until amber and soft.
Key facts
- Registered as a protected name
- 12 October 2016
- Region
- Chubu
- Official name in Japanese
- 能登志賀ころ柿
- Official area (in Japanese)
- 石川県羽咋郡志賀町のうち昭和45年から平成17年までの旧志賀町区域
A local persimmon
Korogaki starts with the saisho persimmon, a very sweet type that growers in Shika picked out from local trees in the Meiji era (late 1800s to early 1900s). The climate of the Noto peninsula in Ishikawa suits both growing the fruit and drying it after harvest.
Massaged by hand
The peeled persimmons hang to dry slowly, and makers massage each fruit by hand along the way, a traditional step that softens the flesh. The result is a sweet, bright amber dried fruit with a fine, soft texture, closer to a soft fig than to a chewy dried apricot.
How to eat it
Eat it as it is with green tea, or slice it to serve with cheese. It is a popular winter gift in Japan.
Good to know
- If you like this, try Ichida Kaki, the dried persimmon of Nagano, to compare two styles.
- Also from Ishikawa: Kaga Maruimo, the round sticky yam.
Questions travellers ask
What is korogaki?
A type of Japanese dried persimmon. The name is said to come from the fruit being turned and handled while it dries.
Where is it made?
In Shika town on the Noto peninsula, Ishikawa Prefecture.
Where it comes from
More protected foods from the same area
Crafts from the same area
Heritage stories from the same area
Sources
We checked the facts on this page against these sources.