In autumn, Katsuragi town in Wakayama prefecture becomes busy for making the dried persimmons. The farmers peel and poke the persimmon with a bamboo stick, and put them side by side on the rack. After one or two weeks, the astringent juice of the persimmon will gradually turn into sweets.

Dried persimmon is Japanese traditional sweets. By drying in the sun, the bitterness of the astringent persimmon is eliminated and the sweetness become stronger than the raw persimmon.
It is also used as a decoration with "Kagamimochi" or the round rice-cake of New Year holidays.