Persimmon Leaves - Medaka - 60 pcs - Washed to remove impurities, bacteria, microorganisms, and insect eggs - Fully Dried - No. 255

De-watered Persimmon Leaves. Saltwater treatment for cleaning harmful substances (bacteria, microorganisms, pests, and their eggs) from the surface and back. Fully dried, odorless, pesticide-free, and chemical-fertilizer-free cultivation. For Medaka and turtles. High price due to labor-intensive processing.

Images 1 and 2 are samples of this product, taken on October 22, 2025. A bag containing the specified number of persimmon leaves, 8-13 cm in length, and a bonus bag with approximately 20 leaves around 6 cm in length will be included.

Washing and soaking in plain water alone cannot sufficiently remove harmful substances and bitterness. We recommend this product, which has undergone careful saltwater treatment and de-bittering simultaneously to remove harmful substances. If leaves with insufficient de-bittering are placed in a tank, the water can easily become dirty with bitterness and slime, requiring frequent water changes.

We have received comments such as Beautifully processed, very satisfied and from repeat customers, Since I started using these leaves, the survival rate during winter has increased.

We used persimmon leaves (e.g., Image 4) harvested from Momiji trees (e.g., Image 3) that are not easily brittle even when fully dried. After processing, they were fully dried by sun-drying. They have a strength similar to Japanese paper or leather, making them easy to handle. Compared to wet leaves, they do not deteriorate during transport and storage and remain stable in the tank for a long time.

Saltwater treatment is superior to boiling (which may cause brittleness or leaching of active ingredients) as a cleaning method. Soaking in low-concentration saltwater will not yield the desired effect.

A refractometer-type salinity meter (Image 5) was used to accurately measure the salt concentration of the post-treatment solution. For the use of saltwater for surface cleaning, please refer to the explanation by Munihiko Tanaka, Functions and Roles of Salt in Food Processing and Storage, Journal of the Japanese Society of Salt Science, Vol. 52 (1998) 352.

Procedure
1.  Prepare saltwater with the minimum salt concentration required for cleaning harmful substances from the above literature (Image 6) and soak for an appropriate time. Reference (Salt concentration: 3.5% for seawater, 20% saltwater sterilization for persimmon leaf sushi).

2.  Remove from the solution, place in a separate container (e.g., Image 7), and soak in water for de-bittering and salt removal, leaving for several days. Weighted down with bricks.

3.  After the treatment in step 2, transfer to a separate container. Measure the salt concentration of the dirty bitter liquid (e.g., Image 8) with a salinity meter.

4.  Repeat the same treatment while changing the water, and measure the salt concentration of the wastewater. After the salt content becomes zero, and the bitterness has been removed and the water is almost clear (e.g., Image 9), this treatment is finished. After rinsing with water several times, remove (e.g., Image 10). Finally, sun-dry (e.g., Image 11).

You can put them directly into your tank and use them with peace of mind.