Anpo-gaki (Semi-dried Persimmon)
あんぽ柿 (あんぽ柿)
Pourquoi sourcer au Japon
Date no Anpo-gaki regional brand; Fukushima winter climate enables the specific semi-dry profile no other origin replicates.
Spec clé
Brix 35-45 (concentrated); soft-jelly interior under lightly-dehydrated exterior; carotenoid retention from short drying.
Produit fini typique
Premium gift confectionery, fine-dining dessert ingredient, hospitality export.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 5–25 kg semi-dried; 1–10 kg gift-grade
- Délai typique
- 10–16 weeks (post-harvest, allocation-controlled)
- Régions d'origine
- Fukushima (Date), Yamagata, Wakayama
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Persimmon harvest October – November; drying November – December
- Statut réglementaire au Japon
- Food product; Fukushima regional brand
- Nom japonais
- あんぽ柿
- Romaji
- あんぽ柿
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; Fukushima regional brand |
|---|---|
| Union européenne | Food import; sulphite labelling for some processing |
| États-Unis | GRAS; FDA Prior Notice |
| Chine | GACC food facility registration |