Menu
Language
Explore
📚
Japan Food Guide
→
📍
Japanese Food by Area
→
🍴
Japanese Food by Type
→
📷
Japanese Food by Photo
→
📋
Japanese Food Articles
→
New Japanese Food Post
Koro gaki (ころがき)
Taiyo no Tamago (太陽の卵)
Moromi (醪) : The Main Fermentation Mash
Moto (酒母): The Yeast Starter of Sake
Igisu Tofu (イギス豆腐)
Fermentation (発酵)
Himemaruko (ひめまるこ)
Yeast (酵母)
About Japanese Food & Traditional Foods of Japan | Food in Japan
MENU
Home
ころがき
ころがき
– tag –
New Articles
Popular Articles
Japan
Koro gaki (ころがき)
Koro gaki is a premium dried persimmon from Yamanashi Prefecture, made from large Koshu Hyakume persimmons. Farmers peel the fruit, then hang it to dry for weeks until it turns naturally sweet. A fine white bloom of natural sugar forms o...
2026年6月27日
1
The article was not found.
閉じる