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Kaki Yokan

Tsuchiya was established 250 years ago in the snowy Gifu prefecture and has been making these snacks since 1902. Dried persimmons are dried through the month of November and then frozen outside in the frigid temperatures until February. Then it is ground and mixed with a combination of malt sugar, salt, and red bean paste, then aged in a bamboo cask until spring. You won’t find these snacks anywhere outside of Gifu.