045 Japanese Persimmon House. (柿屋)

< English is below >



This is Ujitawara Town, located in the southern part of Kyoto Prefecture.

As autumn deepens, many fruits grow on the persimmon trees near the tea plantations.


柿屋とは? ➡️ https://ujitawara-kyoto.com/sightseeing/nature/柿屋(かきや)/

And by the time the persimmons are harvested, things called “Kakiya” like ⬆️ will be built around the town.

What is Kakiya? ➡️ ”Kakiya”, which is a shelf for drying the dried persimmon “Korogaki” peculiar to Ujitawara, will be assembled in the rice field after harvesting from the beginning of November. The skeleton of the log is covered with straw, but the work is done manually by the farmers. Such a landscape can be said to be a tradition of early winter unique to Ujitawara, and can only be seen until the end of December when the Korogaki is completed and the Kakiya is dismantled.


The inside of the “Kakiya” is made like ⬇️, and the peeled persimmons are dried to make them “dried persimmons”.





Here, dried persimmons are called “Korogaki” and are a specialty of the town.

( The literal translation of “Korogaki” into English means “old and old persimmon.” )

In the past, production was started as a source of income for farmers during the off-season, but now the production of “Korogaki” is decreasing due to the decrease in producers.

In order to produce many “Korogaki” during the fixed period when the persimmons are harvested, such a large-scale “Kakiya” is assembled and dried at once.

This Kakiya is built only during the period of about one month from November to December when Korogaki is made in the year, and it will be dismantled when the production period is over.



The finished Korogakies are packed in bags like ⬆️ and sold at shops in Ujitawara Town and online shops.

Please try it once as a tea tray for the New Year.



Thank you for your reading this post.

I’m looking forward to your next visit.