In Japan, people present both fresh persimmons that are bursting with ripeness, and dried persimmons that have reached such a peak of condensed sweetness that the fructose inside them has risen to their skin, turning them white, as offerings to the Shinto altars in their homes. During the Muromachi Period (1392 -1573), dried persimmons became highly prized as a refreshment served to accompany the tea ceremony, which was then becoming a popular pursuit in Japan. Typical of the overflowing sweetness that is nurtured by Mother Nature, persimmons have long given people great pleasure. Dried persimmons are regarded as being the first "confectionary" produced in Japan in times of yore.

Suikanshuku - a sweet we make by encasing a bean paste jam made with white beans from Bitchu (an area in Okayama Prefecture in south-western Japan) within a perfect quantity of the flesh of dried persimmons raised on the abundant sunshine of the Japanese countryside. The skill of the artisans of Minamoto Kitchoan elevates the taste of persimmons that was enjoyed by people in ancient Japan.