# Korokaki-namasu ｜ Our Regional Cuisines

**Cuisine Name**: Korokaki-namasu

**Region**: Our Regional Cuisines

## Main Lore Areas
Yamashiro Region in Kyoto Prefecture

## Main Ingredients Used
Korokaki Persimmon, daikon radish, carrot

## History, Origin, and Related Events
"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.

## Opportunities and Times of Eating Habits
"Korokaki Persimmon" is typically displayed in Kakiya from around mid-November and left to dry in the cold wind for two to three weeks, making them a beloved winter delicacy. Due to the tradition that these persimmon was passed down from the daughter believed to be an incarnation of Kannon, they are often offered at household altars as a talisman. As a result, "Korokaki Namasu" is commonly included in New Year's Osechi cuisine and enjoyed during the New Year. Locals also have a delightful way of enjoying Korokaki Persimmon by removing the seeds and sandwiching butter between the slices. When eaten with warm Uji tea, the butter melts, enhancing the deliciousness.

## How to Eat
Daikon radish and carrots, julienned and rubbed with salt, are mixed with deseeded and finely sliced Korokaki Persimmon. After draining excess moisture, the mixture is combined with vinegar, mirin(=sweet rice wine), and sugar until the flavors meld. This dish offers a refreshing taste with the rustic sweetness of Korokaki Persimmon shining through.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Initiatives such as Korokaki Persimmon-making experiences in local elementary schools contribute to a closer connection with local specialties. Moreover, the tradition of making and enjoying this dish at home, particularly during the New Year, continues to be passed down through generations.

## Ingredients
- Daikon radish: 300g
- Carrots: 120g
- Korokaki Persimmon: 5
- Roasted sesame seeds: 2 tbsp.
- [A] Vinegar: 2 tbsp.
- [A] Mirin (=sweet rice wine): 2 tbsp.
- [A] Sugar: 2 tbsp.

## Recipe
1. 1. Julienne the daikon radish and carrots, sprinkle with salt, and rub them well. Let them sit for a while. Once moisture appears, squeeze out excess water to ensure that the seasonings blend easily.
2. 2. Remove the stems and seeds from the Korokaki Persimmon, and cut them into small pieces.
3. 3. Add roasted sesame seeds and [A], then mix the squeezed daikon radish, carrots, and Korokaki Persimmon.

## Provider Information
provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council)

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