Niigata Persimmons 新潟の柿

Niigata Persimmons, seasonally autumn flavor, persimmon cultivation is popular in the Hamo district, Niibo city ward, Akadomari district of Sado City, Maki district, and Akiba ward of Niigata City. The Harvest season usually occurs from late October to late November where the most prized persimmons produced in Niigata Prefecture are the``Hatchingaki'' where Akiba Ward, Niigata City holds quite the reputation of making great seedless Hatchingaki. After it is harvested, the astringency is removed with alcohol or carbon dioxide that makes it much easier to enjoy the soft flesh and rich sweetness. Persimmons are rich in nutrients such as vitamins A, B, C, and potassium. It has gotten attention for boosting heart health with quercetin and kaempferol. It also reduced inflammation, rich in fiber, and supports the eyes. Their is a Japanese saying, ``If a persimmon turns red, the doctor turns blue.''

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In 1887, persimmon seedlings bought from a peddler in Echigo were cultivated in the Shonai region of Yamagata Prefecture by the former Tsuruoka feudal retainers. It was named and announced as ``Hiratanenashi''. When Shonai persimmons became famous, a dispute arose over the origin of the original tree, and Niigata Prefecture conducted research to locate the original tree, and in 1931 it was determined that the Kawasaki family's persimmon tree was a seedling, not a grafted tree. It was recognized as raw wood for certain reasons. It was given the name ``Hatchingaki'' because it is a seedless tree and is the second rarest persimmon after the Seven Wonders of Echigo.

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Hatchingaki Persimmons 八珍柿

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Dried Persimmons 新潟干し柿

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Niigata Wind-drying Process

Takatsuka Farm 高塚農園 , Niigata City, run by Takatsuka Toshiro is in the district of Akiba that means Autumn leaves. They are most known for their commitment to working with the land and for their Persimmons with varieties of Taishugaki Persimmons and Hatchingaki Persimmons. When noticing the establishment a bright amount of orange comes from the area where the persimmons are left to dry to make one of their more notable products “Dried Hatchingaki Persimmons” that tastes good and also is beautiful to see from afar. The seasonal fruits are left to dry in the wind for about a month, they look like an orange curtain every year and are a sight to behold. The fruit is prepared by being peeled, then hung by hooks, and dried. The fruit is dried in a natural state.They are also known for a variety of grown goods such as: Home-grown Koshihikari rice, soybeans, and vegetables, fruit, wild vegetables, bamboo shoots, processed products such as jam and mochi.