Noto Shika Korogaki is a dried persimmon variety produced from the local Saisho persimmon of Ishikawa Prefecture, Japan, using traditional techniques passed down since ancient times. It is a registered Geographical Indication (GI) product.

Production Area and Climate

The production area for Noto Shika Korogaki encompasses the former Shika Township Area of ​​Ishikawa Prefecture (1970-2005). The climate of this region directly affects the quality of the product. The region experiences mild daytime temperatures, while morning and evening temperatures remain cool even in summer. Furthermore, because the production area is located on the coast of the Noto Peninsula, there are light land and sea breezes that can prevent mold from forming on the fruit during the drying process. Environmental conditions in the region, such as wind strength, temperature, humidity, and light conditions during the drying phase, are considered suitable for dried persimmons to acquire their light brown color.

^{About Noto Shika Korogaki (地理的表示産品情報発信サイト)}

Traditional Production Process

A key part of the Noto Shika Korogaki production process is the slow drying of the fruit under strict temperature control. This gentle drying gives the fruit a light brown color with a dense, soft flesh. In the first stage, the calyx and skins of raw persimmons are removed and allowed to dry naturally for approximately 14 to 17 days. Once natural drying is complete, a "hand kneading" process begins to ensure the flesh is sufficiently loosened. This kneading is performed by cutting away the pulp until the entire flesh is as soft as an earlobe. During hand kneading, moisture from the pulp rises to the surface, so drying is continued using a heater in the drying chamber. During this stage, the moisture content of the fruit is slowly reduced by carefully adjusting the heater's intensity. After stopping the heating and verifying that the surface is not wet, the fruit is placed in a cool, dark room. Here, it is left to sit until the sugars begin to release from the fruit's surface as a white powder.

History and Marketing

Since the Meiji Period (1868~), many farmers in this region have grown persimmons for their own use as a supplementary winter business. Production for sale began around 1932. The product became widespread with the increased demand for souvenirs brought on by the rapid economic growth of the 1960s and 1970s. This expansion led to the creation of a large market, primarily in the local area and the Kansai and Kanto regions.

Additionally, the applicant for the product is JA-Shika (Japan Agricultural Cooperatives), located in Hakui-Gun, Shika-Machi, Ishikawa Prefecture .