01 A \"slice-dried\" type, distinct from hoshigaki<\/h3>
Rather than hoshigaki finished by hanging, it is a type thinly sliced or cut into squares and dried. Its texture and use differ from hoshigaki, which develops a bloom (persimmon frost), and it is finished into a shape easy to use for mixing into confectionery and cereal, and for toppings.<\/p>
02 Using Japanese-grown sweet persimmon<\/h3>
We use as raw material sweet persimmon whose tannin—the source of astringency—has naturally faded. Without relying on de-astringency treatment or sugar-syrup soaking, it is an unsweetened finish that makes the most of the persimmon's own sweetness.<\/p>
03 Two specifications: slice and dice<\/h3>
You can choose the specification to suit the use—slice for toppings and products where you want to show the cross-section, dice as an ingredient for mixing in and for granola. Adjustment of cut thickness and drying degree can also be discussed.<\/p><\/div>\n\n
Product catalog showing the items we handle<\/h3>\n\n\n\n
Flexible support from small lots to large lots<\/p>\n\n\n\n
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- Sold in small lots from 100g<\/li>\n\n\n\n
- Handling heirloom vegetables from across Japan<\/li>\n\n\n\n
- Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDownload here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Features of Commercial Dried Persimmon<\/h2>\n\n
Persimmon's inherent natural sweetness<\/div>As moisture is removed by drying, the persimmon's sweetness concentrates. Because it is an unsweetened finish using no sugar or sugar syrup, it can be developed as-is into clean-label products that make the most of the ingredient's sweetness.<\/p><\/div>
A texture distinct from hoshigaki<\/div>Because it is thin-slice dried, unlike the sticky hoshigaki, a light bite remains within its softness. It is a texture easy to handle even when mixed into confectionery or cereal.<\/p><\/div>
Two shapes<\/div>We offer two types, slice and dice. Slice is a shape easy to use for toppings and products that show the cross-section, and dice as an ingredient for bread, baked goods, and granola.<\/p><\/div>
Unsweetened specification<\/div>An unsweetened specification with no soaking in sugar syrup. It suits products that want to promote light sweetness and additive-free, and confectionery and bakery ingredients that want to make the most of the ingredient's flavor.<\/p><\/div>
Affinity with Japanese ingredients<\/div>Persimmon pairs well with wagashi and Japanese-style sweets, and can be put to use for the color and flavoring of Japanese-tasting products such as yokan, monaka, and baked goods. It is also a material easy to develop as an ingredient for autumn-winter seasonal products.<\/p><\/div>
Room-temperature distribution<\/div>Through drying that keeps moisture low, it achieves a best-before period of about six months in room-temperature distribution. Refrigerated or frozen logistics are unnecessary, contributing to long-term shelf sales and reduced loss risk for mail-order products.<\/p><\/div><\/div>\n\n
Product Specifications of Dried Persimmon<\/h2>\n\n