Ichida Persimmons — A Winter Treasure from Southern Nagano

When winter settles into the mountains of southern Nagano, something magical appears in the villages: long strings of bright orange persimmons swaying in the cold breeze. These glowing curtains are Ichida persimmons, a traditional dried persimmon with more than 500 years of history.

They’re famous for their soft sweetness and the delicate white powder on the surface—

not added sugar, but the fruit’s natural sugar slowly rising and crystallizing as it dries.

The process is simple but full of care: the persimmons are peeled, hung outdoors, and gently massaged a few times as they dry. Combined with the region’s sharp temperature differences—sunny days and freezing nights—the flavor becomes concentrated, tender, and deeply nostalgic. It’s a taste that truly belongs to this land.

This year, I decided to try making dried persimmons myself for the first time.

Watching them sway outside in the winter air feels almost like stepping into an old countryside memory. Every morning I check on them, hoping they’re drying beautifully.

Ichida persimmons are delicious on their own, but pairing them with cream cheese, butter, or a warm cup of tea makes them feel even more like a winter treat.

I didn’t grow up with this tradition, but discovering it made me appreciate how certain foods carry the atmosphere of a place and a season.

Ichida persimmons are one of those quiet winter stories from Nagano—shaped by nature, patience, and gentle hands.