Persimmon-Pickled Radish For Your Next Addiction!

Persimmon is a common fruit in Japan. The Japanese kaki is yellow and orange. The taste is very sweet (high in glucose), and the crisp pulp turns juicy and jelly-like as it gets matures.





The Common "Fuyu" Type

How is “Kaki” Enjoyed?

The young fruit has a high tannin content, which makes it quite bitter and astringent to the taste. Usually, a special type of shochu alcohol is used to remove the uncomfortable taste. Or, the immature fruit is peeled and hung with strings (often seen under the edge of roofs) until it is dry and enjoyable. “Hoshigaki” (dried persimmon) are popular accompaniment for teas as snacks.

Dried Persimmons in May at Komagatake Onsen Restaurant

“Radish” is Unnecessary to Mention, When it Comes to Pickling.

Besides eaten raw or dried, the fruit is also used as pickling agent to make Kakizuke, which literally means “Persimmon-Pickled.”



Smoking Radish



Just like “Iburigakko,” another type of radish that is smoked and pickled, the names imply only how it is pickled but not what is pickled. In other words, they omit “radish” as unnecessary to mention, because it is assumed you know that is a radish already.
 

What’s more interesting, Akita is the 2nd largest consumer of radish of Japan! The average consumption per person is almost 20kg / 44lbs, almost 1,5 times as much as the average Japanese person, according to the 2010 consensus by Ministry of Internal Affairs and Communications.

This explains how much Akita people are obsessed with various techniques of pickling radishes using different methods – smoked, with glory vines, grapes – and of course, with persimmons!

Persimmon-Pickled: Sweet, Sour, And Crispy Radish To Get Addicted!

To make Kakizuke, "Persimmon-Pickled Radishes", all you need is fresh radishes, young (astringent) persimmons, and salt. You need only these 3 ingredients to get this simple and natural flavor. Then the radishes are preserved over 20 -30 days, with a heavy rock or weight on top of it, until it turn out sweet and aromatic.



Persimmon Tree at the Matsumoto Residence



Persimmons are broken into pieces.



Salt and the ground persimmon are poured on top of the washed whole radishes.

 

The radishes are layered in a bucket.

 Kakizuke, ready to be served.

The fruity sweetness of persimmon and sourness of radish come in perfect balance! The crisp texture is also another reason why you would get addicted to it. Before you know it, you will be eating lots of radishes and clearly understand why Akita people consume so many radishes in a year!

You can find it at local grocery stores or served as a side dish at restaurants and hotels. Enjoy!

Not Another Natto Hand Roll - Famima Introduces A Unique Kind Designed by Ms. Yamate of Kashintei Shirahama!

The Japanese convenience store, Family Mart, has introduced a product designed by the manager of an exquisite hotel at Lake Tazawa, Kashintei Shirahama　（花心亭しらはま）.

"Temakizushi Iburitakuan Natto"
手巻寿司 燻り沢庵納豆 （しょっつるし使用）

Mr. Yamate has designed this hand roll with characteristic ingredients from Akita Prefecture. This is not a typical Nattomaki you could find – this hand roll features not only the natto, fermented soybeans, but also contains finely-chopped iburigakko, smoked pickled radish, and seasoned with aromatic shottsuru, the original fish sauce made with hatahata fish – both are popular specialties from Akita Prefecture.

Mr. Yamate is known for her classic style and her talent as an Okami who manages  the popular hotel. She has previously produed some unique product such as this beautiful o-manju cake.

Not a typical Nattomaki you can find!

With the subtle saltiness by the fish sauce, the hand roll can be enjoyed either alone or with a hint of some soy sauce. The hand roll is only 160 Yen each.

This is a commercial campaign by Family Mart to promote the delicious foods from Tohoku region that are recommended by famous Okami (lady masters) representing each prefecture. The campaign started on November 15 and will continue until December 12.

JINDAI CURRY MAP: Where You Can Try

Aigake Jindai Curry is a curry and rice plate in which you can try different kinds of localized food items such as curries (modern restaurant and homey grandma style in Jindai Area), Akita's high quality rice, egg, and iburi-gakko (smoked and pickled vegetables). Read more

Here is a map of restaurants where you can try:

Courtesy of Aigake Jindai Curry

1. Rurumetto (ルルメット）

2. Ajisai (味彩）

3. Morinoeki (森の駅）

4. Hotel Ischia　（ホテル　イスキア）

5. Sakura Komachi　（さくら小町）

6. Bakkya　（ばっきゃ）

7. Katanko　（片栗花）

8. Dakigaeri Baiten Shop　（抱返り売店）

Smoked and Pickled: Iburi-Gakko, A Must Food in Akita

Iburi-gakko (いぶりがっこ) is one of the foods that you "must" try while traveling in Akita.  The name might not be familiar, but we are sure you would recognize this:

 

Tsukemono, or  "Pickled Things" :

Pickled vegetables are called tsukemono in Japanese. They are served regularly almost with every meal and play a significant part in our Japanese cuisine. The "pickled things" accompany almost any type of dishes in various occasions — with rice and miso soup, as a condiment of a rice ball (e.g. umeboshi, pickled plums), as a palate freshner served with sushi (e.g. gari, pickled gingers), as a garnish for okonomiyaki (e.g. benishoga, red slices of pickled gingers) and the list continues…

 

Akita's Unique Culture of "Pickled Things":

Iburi-gakko is basically a type of takuan (pickled daikon radish) ; but what makes them distinct is that they are smoked before pickled !

In Akita, "tsukemono" are called “gakko”. Iburi-gakko literally means “smoked and pickled things”. Akita's winter climate - humid and low temperature with a large amount of snow-  nurtured this distinctive technique of preserving vegetables. The culture of pickled vegetables is seen in  the whole region and among all generations. Believe it or not, traditionally, these salty vegetables are even served as tea accompaniments!

Many different kinds of pickled vegetables are found in Akita Prefecture.

Most typical iburi-gakko is radish but, in recent years, you could find that of carrots aw well. The vegetables are hung inside a specially designed shack, where cherry or apple logs are used to smoke the vegetables. After a few days, the vegetables develops a darkened colored on their skins; that is when they are finally  pickled in a mixture of nuka (rice bran) and salt.

A producer in San-nai area in Yokote City.

This technique is passed down through generations, but the number of iburi-gakko producers are declining, so that it is becoming more difficult to find them. That is why you must not miss a chance to try iburi-gakko! Typically, Fukujin-zuke is served as a garnish of curry and rice plate; however, Aigake Jindai Curry replaces it with iburi-gakko!

Click to read more on Aigake Jindai Curry

and find out where you can try it! 

Photo Courtesy of Aigake Jindai Curry.

All-You-Can-Eat and Onsen in Nyuto

Finding the right kind of meal could be difficult in Japan, especially when you have a special preference for philosophical or religious reasons. Or, maybe you find the Japanese portion too light or small for you.

Kyukamura Nyuto Onsen-kyo solves everything, offering a buffet with various items for all-you-can-eat!

What makes Kyukamura buffet so special is that they offer items in various cooking styles --from regional cuisine to typical Japanese and western style-- while using locally-grown, freshest ingredients!

Kyukamura offers special deals for an overnight accomodation, starting from 10,700 yen, including two meals both at the buffet. They also offer a special deal for day-trippers: an all-you-can-eat dinner with a dip in Onsen for only 2,000yen.  

Considering the bathing for day-trippers ("higaeri nyuyoku") is 500 yen and until 5p.m., a buffet and onsen for this price is very reasonable! If you are interested, please let the hotel know before you arrive. The buffet is available between 17:15-20:30 p.m. and allows you enter until 19:30 p.m.  

Kyukamura stands inside beautiful beech forest as a part of Towada Hachimantai Quasi-National Park.You would definitely enjoy walking around the hotel.

Calorie per serving is written. They have Chinese, Japanese, and Western Style dishes.

Scallop and Chinese Cabbage Chop Suey

Crabs! Digg in!

Ayu, Sweetfish, broiled here.

This day's Tempura is hatahata (Sandfish) and maitake, leafy mushroom known for its aroma.

Tempura of Maitake

Fresh vegie sticks with Miso. Simple but delicious!

Kiritanpo Nabe (Pot of Kiritanpo):

Akita's #1 specialty-- local rice steamed, kneaded, broiled, then cooked in broth of local broiler.

A bowl of Kiritanpo Soup

Another specialty of Akita: Inaniwa Udon, one of the 3 major udon of Japan.

The noodles is skinnier but has an elastic texture.

Tuna rolls.

Various kinds of pickled vegies:

 Iburi-gakko (smoked and picked radish) and Budo-zuke (radish picked with grape)

Michi (sweet rice paste) with various flavour

Selection of Akita's Sake brands. Available at the shop.