🍱 Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad)

It is said that persimmons began to be eaten in Fukushima Prefecture around the Edo period. A man named Nanemon, who lived in the town of Yanagawa (current Date City), planted the first persimmon tree. Anpo persimmons are called 'Amahoshi Persimmons' because the persimmon peel is peeled off before sun-drying ('amahoshi' means sun-drying). Later, this term evolved into 'Anpo Persimmons' as it became commonly used. It is a well-known specialty of Fukushima, and is used in various dishes beyond namasu, including tempura, yokan (sweet bean jelly), salads, and even in dishes like shochu pickles. One of them is "Anpo-kaki Namasu," an arrangement of Namasu, a dish generally known as a celebratory dish, with shredded Anpo-kaki (persimmon). The refreshing acidity and the sweetness and umami of the bean-pot persimmon go perfectly together in this dish.