Persimmon

Persimmons, known as ‘kaki’ in Japan, are a popular type of fruit widely consumed and cherished in the country. They are typically round or slightly elongated in shape, and their skin is a brilliant orange when fully ripe.

Persimmons are notable for their sweet, honey-like flavor, although the taste can differ based on the variety and level of ripeness. The texture can range from crisp and apple-like to custardy, depending on the variety and ripeness as well.

In Japan, there are two primary types of persimmons: the astringent type, known as ‘Hachiya,’ and the sweet or non-astringent type, known as ‘Fuyu.’ The former is incredibly tart if eaten before fully ripe, while the latter can be enjoyed at various stages of ripeness.

Persimmons are typically harvested in the fall and can be seen hanging on the trees even after the leaves have fallen, giving a picturesque view of the changing seasons in Japan. They are often eaten fresh but are also dried for preservation, resulting in a product known as ‘hoshigaki,’ which is a traditional winter treat with a concentrated sweet flavor and chewy texture.

Aside from being a delicious fruit, persimmons are also rich in vitamins A and C, making them a nutritious addition to the diet. They have been part of Japanese culture and cuisine for centuries and continue to be a beloved fruit throughout the country.

Taishu（太秋柿）

Taishu is a non-astringent persimmon cultivar, developed by the National Agriculture and Food Research Organization in Japan. It was bred by cross-breeding the ‘Fuyu’ and ‘II iG-16’ varieties, and it’s known for its large size, juicy and sweet flesh, and its firm texture that’s somewhat similar to a crisp pear.

The breeding process of Taishu started in 1977, with the seeding and growth of the plant in 1978, grafting in 1979, and its first fruiting in 1983. After a process of selection and propagation, it was tested across 30 research institutions nationwide in 1989. Taishu was officially named and registered with the Ministry of Agriculture, Forestry and Fisheries in 1994, with the complete registration of the variety in 1995.

The fruit of Taishu persimmon is typically large, with an average weight of around 380g, but can sometimes exceed 500g. It has a high sugar content, usually around 17-18 degrees Brix. The seeds are few, often only two or three per fruit.

As the fruit matures, it may develop cracks on its surface. It starts to be harvested when its skin still retains a bit of green, as it quickly loses astringency and can be eaten even when it’s slightly unripe. Taishu’s surface might develop fine stripes, referred to as “stripes” in Japanese, which are actually signs of a higher sugar content, making those areas particularly sweet.

The cultivation of Taishu persimmons is concentrated mainly in Kumamoto Prefecture, which accounts for around 46% of its nationwide cultivation. Other regions that grow this variety include Fukuoka, Okayama, and Ehime Prefectures. The harvesting season of Taishu persimmons typically starts from early October and continues until mid-November.

Taishu persimmons are appreciated for their crisp and light texture, juiciness, and strong sweetness. The size and unique flavor make them a favorite among many persimmon connoisseurs in Japan.

Dried persimmons　（干し柿）

Dried persimmons, or ‘hoshigaki’ in Japanese, are a traditional food in Japan that results from a preservation technique where the persimmons are peeled and hung to dry in the sun. In Kumamoto, Daigaku persimmons are often used to make hoshigaki. The process of making hoshigaki involves a careful method of massaging the persimmons during the drying process to evenly distribute the fruit’s natural sugars. This results in a final product with a concentrated sweetness and a unique, chewy texture.

Hoshigaki is highly valued for its flavor and nutritional properties, as the drying process enhances the concentration of nutrients. It is commonly eaten as a snack on its own, or used in cooking and baking. The tradition of making and sharing hoshigaki in the winter season is deeply ingrained in the culture of Kumamoto and other parts of Japan.