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Kaki namasu

Dried persimmons are added to pickled daikon and carrot to make this dish, local to the Gifu, Seino, and Chuno regions. Kaki namasu, filled with sweet dried persimmons, was useful in supplying necessary vitamins and other nutrients during winter, when fresh fruits and vegetables were scarce. It is still a popular homemade dish today and is often eaten on New Year's Day in the Seino area, especially around Ogaki City.



Photo Credit: Ministry of Agriculture, Forestry and Fisheries, "Our Local Cuisine"

Read the recipe

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Kaki namasu recipe
Ingredients :

（serves 5）

・12 cm daikon radish

・6 cm carrot

・1 dried persimmon

【A】2tablespoon sugar

【A】1/2cap vinegar

【A】1teaspoon salt
Method

①Finely chop the daikon and carrot into matchstick-size strips and salt them (not part of the specified salt amount) separately.

②When they become soft, wash and firmly wring them out and mix them with the seasonings in [A].

③Finely chop the dried persimmon and add it to the mixture just before eating.

Source/Photo Credit: Ministry of Agriculture, Forestry and Fisheries, “Our Local Cuisine”

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