Anpo-gaki (Semi-dried Persimmon)
あんぽ柿 (あんぽ柿)
Por qué hacer sourcing en Japón
Date no Anpo-gaki regional brand; Fukushima winter climate enables the specific semi-dry profile no other origin replicates.
Spec clave
Brix 35-45 (concentrated); soft-jelly interior under lightly-dehydrated exterior; carotenoid retention from short drying.
Producto final típico
Premium gift confectionery, fine-dining dessert ingredient, hospitality export.
At a glance
- Proveedores listados
- —
- MOQ típico
- 5–25 kg semi-dried; 1–10 kg gift-grade
- Plazo típico
- 10–16 weeks (post-harvest, allocation-controlled)
- Regiones de origen
- Fukushima (Date), Yamagata, Wakayama
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Persimmon harvest October – November; drying November – December
- Estado regulatorio en Japón
- Food product; Fukushima regional brand
- Nombre japonés
- あんぽ柿
- Romaji
- あんぽ柿
Sobre este ingrediente
Semi-dried Japanese persimmon — distinct from the harder, fully-dried hoshigaki. Anpo-gaki maintains a soft, jelly-like interior under a lightly-dehydrated exterior. Fukushima's Date city is the recognised heart of anpo-gaki production, with the regional brand 'Date no Anpo-gaki' commanding premium pricing. The semi-dried texture and concentrated sugar (Brix 35+) make it a fine-dining dessert ingredient and a traceable food-craft export. Distinct from existing food entries.
Estado regulatorio
| Japón | Food product; Fukushima regional brand |
|---|---|
| Unión Europea | Food import; sulphite labelling for some processing |
| Estados Unidos | GRAS; FDA Prior Notice |
| China | GACC food facility registration |