Noto Shika Koro-gaki
ingredient / ingredient-noto-shika-korogaki
能登志賀ころ柿
Noto Shika Koro-gaki is a dried persimmon from Shika Town (the former Shika Town area), Hakui District, Ishikawa Prefecture. It uses the local cultivar (Saishō). It is a registered product under the Geographical Indication (GI) protection system (registration no. 20, registered in 2016).
On this page (6 sections)
Reading the bitterness
Noto Shika Koro-gaki is a dried persimmon produced in the former Shika Town area of Shika Town, Hakui District, Ishikawa Prefecture. Under the Geographical Indication (GI) protection system, it was registered as registration No. 20 on October 12, 2016, and the production area is recorded as the former town area as it existed from 1970 to 2005. The local raw-material cultivar is 「最勝」 (Saishō).
The GI specification states that Saishō fruit weighs about 200g and has an average sugar content of about 20%, with stronger sweetness than 「平核無」 (Hiratanenashi). Production involves 14–17 days of natural drying, hand-kneading, drying with temperature adjustment, and maturation in a cool, dark place, finishing in a bright amber color and flesh that is dense and soft like yōkan. There is no description of bitterness.
Sources for this overview
地理的表示産品情報発信サイト 能登志賀ころ柿(登録番号第20号)
Checked for this overview: Matched registration No. 20, October 12, 2016, the area from 1970 to 2005, and the cultivar Saishō. / Matched the GI specification's descriptions of fruit weight of 200g, average sugar content of 20%, the 14–17 days, drying and maturation, and appearance and flesh. / Matched the point that the specification explicitly describes it as a dried persimmon, without inferring bitterness.
Follow the connections
Noto Shika Koro-gaki →is a type of→ Hoshigaki (dried persimmon)
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Note: The GI specification explicitly states 「干柿」 (in translation: "dried persimmon").
Show data
ingredient-noto-shika-korogaki —is_a_type_of→ ingredient-hoshigakiSafety and regulation (1)
Note: Ministry of Agriculture, Forestry and Fisheries Geographical Indication Product Information website (2016). It is described as the only GI-registered product among the country's 「ころ柿」 (in translation: "koro-gaki dried persimmons").
Show data
ingredient-noto-shika-korogaki —registered_as_gi→ "Registered under the Geographical Indication (GI) protection system as registration no. 20 on October 12, 2016. The production area is the former Shika Town area of Shika Town, Hakui District, Ishikawa Prefecture, as it existed from 1970 to 2005. It uses the local cultivar 「最勝」 (Saishō), described as having fruit weighing about 200g and an average sugar content of about 20%, with stronger sweetness than 「平核無」 (Hiratanenashi). It is made through 14~17 days of natural drying, hand-kneading, drying with temperature adjustment using a heater, and maturation in a cool, dark place. Its appearance is described as bright amber, and its flesh as dense and soft like yōkan."