Toyama Half Dried Persimmon (Anpogaki) 富山安坡柿干

富山あんぽ柿

Made using a unique manufacturing process passed down through generations, Anpo-gakis have a perfect texture — firm on the outside, and silky and almost jelly-like on the inside.  The persimmons are fumigated with sulfur before they are dried; this is a technique that has been practiced since the Tokugawa period. This sulfur fumigation slows down the oxidation of polyphenols, keeping the fruit orange rather than black.  Originally only used in the production of dried grapes, this technique was applied to Anpo-Gaki persimmons by local producers around 1920. 

日本富山安坡柿干是由新鮮柿子以重複烘乾而成的柿干，成為半乾燥柿干，柿干仍有一半的水份烘乾而成的柿干去除一大半水份後，柿子所含的甜度沒有減少，柔軟多汁，味道更濃郁，是進口水果禮盒的選擇！ 日本富山安坡柿干的口感較綿密、甜度較高‼ 柿心還保留新鮮柿子原有的香味，新鮮柿子所含的甜度不減。