Kushikaki

Kushikaki 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.

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Other information

• NameKushikaki
• Area Wakayama
• Kind of food Local cuisine

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