Europe, etc. have many traditional foods. In addition, Japan has its unique and completely different traditional foods. In December 2013, Japanese food was registered as United Nations Educational, Scientific and Cultural Organization (UNESCO) intangible cultural heritage. This Japanese food was reported on as follows on December 15, 2013 with special features brought together by France and NHK: Japanese food is the result of traditional research and development of edible molds, microorganism strains, etc., produced uniquely and traditionally by novel innovations in repeated trial and error. Among the traditional foods from the distant past in Europe are fruits such as olives, grapes, and apples as well as tea (leaves, nuts, seeds, flowers, etc.), coffee, cocoa, milk products, oils, vinegar, alcohol, etc. that cannot be eaten without destroying the bitter tasting nutrients. The anthrax bacillus for olives, Botrytis cinerea for grapes, Penicillium for cheese, and non-bacterial fermentation for tea leaves, which passively change those tastes to positive and negative have only been known from the distant past.The present invention provides edible substances and methods that various people can use, that can make for novel innovations in various tastes and states and that preserve a moist state for a long period of time at normal temperatures actively rather than passively using traditional edible molds and microorganisms, and persimmons that have been developed uniquely in Japan on traditional foods from Europe such as fruit (olives, grapes, apples, etc.), tea (leaves, nuts, seeds, flowers, etc.), coffee, cocoa, milk products, oil, vinegar, and/or alcohol and the like that have not undergone novel innovations from the distant past.La cuisine européenne est riche en aliments traditionnels. La cuisine japonaise utilise quant à elle des aliments traditionnels uniques et complètement différents. En décembre 2013, la cuisine japonaise a fait son entrée dans la liste des pa
