EnglishMakigaki (makigaki)
Traditional food created by the harsh nature of Yabakei
Makigaki (makigaki) introduction
A traditional food handed down in Yamato-cho, Kamimashiki-gun, in the Uki district, famous for producing dried persimmons. With the meaning of “waking up good fortune,” it is in demand as a year-end gift or a lucky charm for the New Year, and the state of making makisaki has become news that seems to be Shiwasu.
For dried persimmons, a specialty of astringent persimmons called “Nayaboshi”, are kneaded by hand for about 3 times while drying, and when white powder (fructose) blows on the surface, it's done. To make a rolled persimmon, cut the stem and tip part of the dried persimmon, make a vertical cut, open it, carefully remove the seeds, stack 10 or more pieces (depending on the size of the persimmon) in a rugby ball shape, wrap it in bamboo skin and wrap it with straw (straw) Roll it up with a rope with force. When cut, the dried persimmon has a solid layer of brown and white flour, and it looks like a rose flower, and the unique flavor and natural sweetness of dried persimmons are like high-class Japanese sweets. Production starts around July, waiting for the completion of dried persimmons while removing the skin of honchiku and knitting rice straw, and finishing toward the end of the year. There are no differences depending on the region or producer until it is wrapped in bamboo bark, but each method of winding up with a rope (straw or igusa) can be seen in each way.
In the past, we often saw a scene where persimmons were hung under the eaves of houses, but the number of producers who produce makimaki is decreasing year by year.
For dried persimmons, a specialty of astringent persimmons called “Nayaboshi”, are kneaded by hand for about 3 times while drying, and when white powder (fructose) blows on the surface, it's done. To make a rolled persimmon, cut the stem and tip part of the dried persimmon, make a vertical cut, open it, carefully remove the seeds, stack 10 or more pieces (depending on the size of the persimmon) in a rugby ball shape, wrap it in bamboo skin and wrap it with straw (straw) Roll it up with a rope with force. When cut, the dried persimmon has a solid layer of brown and white flour, and it looks like a rose flower, and the unique flavor and natural sweetness of dried persimmons are like high-class Japanese sweets. Production starts around July, waiting for the completion of dried persimmons while removing the skin of honchiku and knitting rice straw, and finishing toward the end of the year. There are no differences depending on the region or producer until it is wrapped in bamboo bark, but each method of winding up with a rope (straw or igusa) can be seen in each way.
In the past, we often saw a scene where persimmons were hung under the eaves of houses, but the number of producers who produce makimaki is decreasing year by year.
