Anpo Persimmon Mille-feuille

Anpo persimmon" is made by smoking persimmons with sulfur while drying them. Anpo persimmon millefeuille" using Anpo persimmon produced in Fukushima Prefecture is very delicious, so we would like to introduce it to you.

Anpo persimmons produced in Fukushima Prefecture are layered with sour cream made from fresh cream fermented with lactic acid bacteria to create a millefeuille. It contains cacao nibs, which are made by roasting and crushing cacao beans, the raw material for chocolate. Measuring approximately 9 cm x 4 cm x 3 cm, it is also available through mail order. Purchase price is 1,620 yen (tax included).


The package is chicly finished in black with gold letters and lines. Sold frozen, it is naturally thawed before eating and cut into pieces with a knife.

I tried "Anpo-kaki mille-feuille".

A beautiful visual with layers of orange and white. The Anpo persimmon is soft and sticky, and the more you bite into it, the more the persimmon flavor is concentrated and the sweeter it becomes. The richness of the sour cream is the perfect accompaniment. The last part of the dish is a slight sourness that tightens up the flavor. The bitter cacao nibs that crunch up here and there add a nice accent.


It is perfect as a snack with coffee or tea, or as a snack with wine or other alcoholic beverages. You can enjoy the blissful taste of the layers woven together.