柿 （かき / Kaki）
Fruit
A classic autumn fruit in Japan, available in sweet and astringent varieties. When fully ripe, it develops a deep sweetness. Eaten fresh or dried as hoshigaki, persimmons symbolize the arrival of fall.
When / How to Eat
Commonly eaten fresh, while riper fruits are used in desserts. Astringent persimmons are dried to make hoshigaki. Also suitable for salads and light side dishes.
Cultural Background
Persimmons have long been cultivated across Japan and frequently appear in traditional poetry and literature. Drying persimmons is a regional custom that reflects the cultural appreciation of seasonal transitions.
Cautions
Some varieties can remain astringent if not fully ripe, so proper selection is important.