Ichida Gaki is a dried persimmon variety native to Nagano Prefecture, Japan, known for its mild flavor and white powder coating. This traditional product has been designated a Geographical Indication (GI).

History and Tradition

The cultivation and processing of Ichida Gaki is said to date back to the Kamakura period, when bitter persimmons were known to be cultivated in the region. The origin of raw Ichida persimmons is believed to date back to an old persimmon tree found on the grounds of Shimoda Temple in the 1800s. It is said that after the delicious "baked persimmons" made with these persimmons were discovered, they were slowly cultivated in the village. The modern, standardized version of the product emerged in 1921, when volunteers in Ichida Village produced dried persimmons. These persimmons were shipped to Tokyo markets and named "ICHIDA GAKI," after their birthplace of Ichida. Today, Ichida Gaki is consumed canned in January and February and has become a regional tradition called Hagatame (tooth strengthening) during New Year's festivities.

^{About Ichida Gaki (地理的表示産品情報発信サイト)}

Features and Production Process

Ichida Gaki is produced from the Ichida persimmon variety, which has a high sugar content even at maturity. The sugar content increases as a result of the drying and condensation process. Dried Ichida Gaki has a light brown color and a soft, chewy flesh. In addition to thorough drying, the persimmons are kneaded repeatedly in a machine, adjusting the amount of fruit and the time required. This kneading process is particularly effective with smaller Ichida persimmons, enhancing the fruit's chewiness.

Production Area and Natural Conditions

Ichida Gaki's production area encompasses Iida City in Nagano Prefecture, Iijima Town in Shimoina District, and Nakagawa Village in Kamiina District. This area consists of river terraces along the banks of the Tenryu River. During the persimmon harvest season in late autumn and early winter, the cold morning and evening temperatures cause river mist to rise from the Tenryu River. This mist climbs onto the terraces, creating ideal temperature and humidity conditions for the fruit to slowly dry.