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Japan Photo Journal: Persimmon paradise

(Mainichi/Naoaki Hasegawa)

Countless Hachiya persimmons are hung out to dry at a farm shop in Marumori, Miyagi Prefecture, on Dec. 3, 2019. The drying of the orange fruits, to produce a local specialty called "korogaki," is at its peak in this northeastern Japan city, left severely damaged by Typhoon Hagibis that hit in mid-October. To make korogaki, the persimmons are peeled and dried in the cold wind for 1 1/2 to two months to sweeten them. This year's batch is scheduled to be shipped early next year. "It was hard to deal with the typhoon damage, but thanks to the help of many people we're able to make dried persimmons as usual. We would like people to taste their (the korogaki's) natural sweetness," said Tetsuro Yashima, 57, the owner of the "Inaka Michi no Eki Yashimaya" farm shop.

    (Japanese original by Naoaki Hasegawa, Photo Group)

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