# Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad) ｜ Our Regional Cuisines

**Cuisine Name**: Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad)

**Region**: Our Regional Cuisines

## Main Lore Areas
Date City, Fukushima City

## Main Ingredients Used
Anpo dried persimmons, Daikon radish, Carrot

## History, Origin, and Related Events
It is said that persimmons began to be eaten in Fukushima Prefecture around the Edo period. A man named Nanemon, who lived in the town of Yanagawa (current Date City), planted the first persimmon tree. Anpo persimmons are called 'Amahoshi Persimmons' because the persimmon peel is peeled off before sun-drying ('amahoshi' means sun-drying). Later, this term evolved into 'Anpo Persimmons' as it became commonly used. It is a well-known specialty of Fukushima, and is used in various dishes beyond namasu, including tempura, yokan (sweet bean jelly), salads, and even in dishes like shochu pickles. One of them is "Anpo-kaki Namasu," an arrangement of Namasu, a dish generally known as a celebratory dish, with shredded Anpo-kaki (persimmon). The refreshing acidity and the sweetness and umami of the bean-pot persimmon go perfectly together in this dish.

## Opportunities and Times of Eating Habits
Anpo persimmons were originally popular as a substitute for sweet treats when sugar was considered precious. Later, Anpo persimmons became widely used in local cuisine. Additionally, 'namasu' originally refers to a dish made by combining raw fish with daikon, carrot, and vinegar, commonly enjoyed during celebratory occasions. Namasu, made with anpokaki (persimmon), a typical Fukushima ingredient, is also served during New Year's and celebratory occasions.

## How to Eat
Cut anpokaki, daikon radish, and carrot into thin strips, sprinkle daikon and carrot with salt, squeeze out excess liquid, and mix with vinegar and sugar. Anpo persimmon is rich in protein, calcium, vitamin A, and dietary fiber, and is familiar as a naturally occurring healthy food. Anpo persimmon namasu is a local dish rich in nutrition.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In Fukushima Prefecture, they have published the recipe for 'Anpo Persimmon Namasu' online, providing information so that people from outside the prefecture can easily make it.

## Ingredients
- Dried persimmons: 2
- Daikon radish: 1／5
- Carrot: 1／2
- Salt: A little
- Sugar: 2 tbsp.
- Vinegar: 3 tbsp.

## Recipe
1. 1. Prep. Cut the dried persimmons into thin strips.
2. 2. Prep. Cut the daikon radish and carrot into thin strips and sprinkle with salt to soften.
3. 3. Firmly Squeeze the shredded daikon and carrots out excess moisture.
4. 4. Mix dried persimmons with Step 3 adding sugar and vinegar then it's ready to serve.

## Provider Information
provider : Mihoko Hirade

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