Pride of Our Town: Fukushima Pride Journey with Photographer Katsuhiro Noguchi

A Masterpiece Completed Through the Repeated “Modori” Process of “Handa-oroshi” Cold Mountain Winds and the River Mist of the Abukuma River
Date no Anpo Gaki: Weaving a Century of History
Date no Anpo Gaki are dried persimmons primarily grown in Date, Kunimi, and Koori. They are winter specialties in Fukushima, made by peeled and sulphurised before being left to slowly dry for about a month. Now widespread across the country, the dried persimmons originated in the Isazawa region around the Yanagawa area of Date City a little over a hundred years ago. Date no Anpo Gaki are known for their vivid orange colour, refined sweetness and thick, creamy texture. They have long been valued as a welcoming gesture for guests and as a gift. The brand is registered under Japan’s Geographical Indication (GI) Protection System, allowing producers to proudly bear the name of their specialty product’s region of origin.

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Honouring Longstanding Traditions and Painstaking Artisanship
“No specialty product is as photogenic as these persimmons”, said photographer Katsuhiro Noguchi, paying a visit to producer Yohei Shishido, who grows Date no Anpo Gaki persimmons right where they originated in Isazawa. “From the local landscape to the way they decorate store shelves and tables—they add beauty to every scene. They’re a beautiful, elegant product, and capturing them through the lens somehow communicates their sweetness as well”, he went on. “And there’s no way to avoid marvelling at the century of history in this production area”.
The Date region has been known for being ideal for growing persimmons for the large temperature swings characteristic of mountain valleys, that makes brix content of the fruits spikes just before harvest. The stiff winds that blow down from Mt. Handa, known to the locals as the “Handa-Oroshi”, and the fog along the Abukuma River in the cold nights and mornings cause the drying persimmons to repeatedly absorb moisture before drying out again during the day, giving the finished product a uniquely smooth, juicy texture.

Honoring longstanding traditions and painstaking artisanship

Shishido has been drying Date no Anpo Gaki persimmons here for the last six years. He worked in Tokyo before that, and says he had no intention of returning to his hometown. But the Great East Japan Earthquake changed his mind. “I was born and raised here”, he explained. “If I didn’t take on the responsibility of restoring the birthplace of these incredible persimmons and continuing on our traditions, who would? The question hit me hard”.
Shishido wants to work alongside other young producers his age to bring vitality and energy back to this traditional growing region.

“When I went to photograph Shishido, I could clearly see his quiet determination to protect this land on his face. The weight of it made me feel an even greater responsibility towards my job to capture that conviction on film”. Noguchi looked serious as he talked about his subject.
“We’ve been making dried persimmons the same way for a hundred years”, Shishido told us. “The intense weather we’ve been having recently with the scorching heat and heavy rains has made it more difficult”. As the production season draws near, Shishido carefully inspects the drying fruit, observing every last detail. Managing humidity levels is particularly critical, constantly opening and closing the storm shutters to regulate it. Even something like this is part of the artistry that has been handed down in this area for generations.

“The historical importance of being the birthplace of Date no Anpo Gaki persimmons is a unique strength”, said Shishido. “At the same time, we’re always feeling the weight of the responsibility to not let our quality decline under any circumstances. That’s why we’re so delighted when the colour and flavour are satisfying to people”, he went on, breaking into a smile.
“Dried persimmons are packed with fibre and antioxidants. With the registration of GI Certification, we’re working even harder to share their many benefits with the world”.

Geographical Indication (GI) Protection System

Geographical Indication (GI) Protection System is a national framework designed to protect the names and brands of products that possess qualities or social reputations nurtured by the unique natural, cultural, and social characteristics of a given region, as intellectual property.

Regional Collective Trademark System

Regional Collective Trademark System allows communities to register local specialties in the form of their region name followed by the name of their product or service.

Photographer

Katsuhiro Noguchi

A native of Inawashiro, Katsuhiro Noguchi began his photographic journey by trekking across every inch of his home prefecture in the hopes of capturing the beauty of Fukushima flowers and using them to bring joy to people all over the world. He has since become an undisputed authority for his native land, showcasing the sights of Fukushima—from its vast natural landscapes to the daily lives of its people.

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95年の歴史をつむぐ、“発祥の地”福島のあんぽ柿

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Seasonal Fukushima products can be purchased at roadside stations and farmers’ markets across the prefecture as well as through special sections of online stores in this website.

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