🍱 Korokaki-namasu

"Korokaki Persimmon" are dried persimmon produced in Uji-Tawara Town using a type of astringent persimmon known as "Tsurunoko." In a time when dried persimmon was not yet well-known, a certain girl was selling sweet dried persimmon. Impressed by their deliciousness, the villagers asked the girl to teach them how to make them. Later, as they followed the girl who had left, she disappeared at Zenjoji Temple and then reappeared as the goddess Kannon. It is said that from then on, the dried persimmon she conveyed was called "Koroukaki" (persimmon conveyed by a single girl). Another explanation for the name is that it comes from the rare method of drying without hanging them, known nationwide as "Korokaki." While it's common to string and hang dried persimmon using ropes, Korokaki Persimmon is dried on multiple-layered shelves in a drying area called "Kakiya." After drying, they are taken down from the Kakiya and further dried by rolling them on a sieve. This unique process led to the name "Korokaki" (rolling) Persimmon. Korokaki Persimmon is considered the origin of tea sweets, and their natural sweetness has become a standard for the sweetness of Japanese confections. While widely appreciated as tea sweets, during winter, they are often used in a dish called "Korogashi Persimmon Namasu." The simple and rustic flavor of Korogashi Persimmon pairs well with daikon radish and carrots.