Kushi Gaki (Strung Persimmons)

Kushi Gaki (Strung Persimmons) introduction

Kushi Gaki (串柿, strung persimmons) has a history that dates back approximately 400 years in Shigo. The dry, cold winds blowing down from the Izumi Mountain Range create ideal conditions for producing these traditional dried persimmons, making Shigo a renowned area for Kushi Gaki production since ancient times. Legend has it that Toyotomi Hideyoshi, a powerful warlord, felt revitalized after eating Kushi Gaki during a battlefield celebration. Out of gratitude, he offered Kushi Gaki alongside the New Year’s kagami mochi (decorative rice cakes) at Osaka Castle. This custom eventually transformed into a celebrated New Year tradition and an important local industry. To make Kushi Gaki, skilled artisans work harmoniously with nature. In October, they begin peeling the persimmons, a process that continues from morning until evening. By early to mid-November, the strung persimmons are hung like shimmering bead curtains in drying sheds called "kakiya." Each string comprises 10 carefully arranged persimmons in a 2-6-2 pattern, embodying the wish for familial harmony and happiness. This arrangement reflects the sentiment: "May we always smile together in happiness, living harmoniously until our hair turns gray." The tradition of Kushi Gaki is steeped in cultural and heartfelt significance, bringing joy and blessings to all who partake in it.

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Other information

• NameKushi Gaki (Strung Persimmons)
• Area Wakayama
• Kind of food Local cuisine

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