Kushikaki
A traditional skewer persimmon that wishes for happinessKushikaki introduction
Kushikaki making began in Shigo about 400 years ago, and the dry and cold wind blowing down from the foot of Mt. Izumi is ideal for making kushikaki, and kushikaki making has been popular in Shigo since ancient times. Furthermore, since Toyotomi Hideyoshi was delighted that he ate kushikaki and felt better at a banquet on the battlefield, he offered kushikaki to New Year's kagamimochi at Osaka Castle, so kushikaki displayed on New Year's holidays became a traditional industry. The manufacturing method of kushikaki is close to the natural environment, and in October, peeling of persimmons begins, work continues from morning till night, and from early to mid-November, skewers are hung in persimmons like beads goodwill. The skewers, in which 10 persimmons are stabbed and arranged in one, are arranged in an array of 2 pieces, 6 pieces, 2 pieces, with the thought that “until gray hair grows together with each other, always smiling and smiling seriously,” in order to wish for the harmony and happiness of the family.
串柿の紹介動画
Other information
- NameKushikaki
- Area Wakayama
- Kind of food Local cuisine
Wakayama Other recommended dishes
Mehari sushi
Wakayama
Mikan mochi
Wakayama
Tuna dishes
Wakayama
Uzumizuzen
Wakayama
Spiny lobster
Wakayama
Umeboshi
Wakayama
Local cuisinerelated dishes
Dutch ware
Akita
Shimada soup with lots of ingredients
Shizuoka
Kashiwa Mochi
Shimane
Tochimochi
Ishikawa
Akumaki
Kagoshima
Sesame tofu
Wakayama
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine