Ishikawa's dried persimmons

Shika Town in Ishikawa Prefecture has a reputation for making quality dried persimmon. The traditional method involves peeling the persimmons, threading them through both ends, and drying them in a sunny room for approximately three weeks. The mild sea breeze blowing from the Sea of Japan is said to prevent astringency and imbue the finished product, known as "Korogaki," with a flavor not found anywhere else.

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