Fruit

Persimmon

カキ　かき　kaki

Also known askaki

At its best in Oct, Nov

Persimmon (kaki), Japanese fruit
Persimmon (kaki) is at its best in Oct, Nov. It is in the market from Sep to Dec.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Persimmon: Eaten fresh

Eaten fresh

Simply peeled.

Persimmon: Shira-ae (dressed with mashed tofu)

Shira-ae (dressed with mashed tofu)

Dressed with mashed tofu.

Persimmon: Hoshigaki (dried persimmon)

Hoshigaki (dried persimmon)

Astringent persimmons dried until sweet.

Persimmon: Namasu (shredded vegetables in sweet vinegar)

Namasu (shredded vegetables in sweet vinegar)

Dressed with daikon.

How to choose

A calyx that sits flush against the fruit, deep even colour, and heavy in the hand.

Storage

Refrigerate calyx-down. Ripen firm fruit at room temperature.

Main areas

Good to know

Astringent persimmons lose their astringency through drying or treatment with alcohol or carbon dioxide. The compound does not vanish; it simply stops dissolving.

Back to the calendar

At their best around the same time