柿【KAKI】or persimmon is very popular autumn fruit, called KAKI also in English.

Because persimmon has been transmitted from Japan to the United States and Europe, it is called KAKI even in English.

In the autumn, we see KAKI trees bearing a lot of orange KAKIs here and there, and their brunches looks very heavy with so many number of fruit’s weight.

The scene might remind some Japanese people to remember their country home and their grandmas making 干柿【HOSHI-GAKI】; dried persimmons, with the feeling of nostalgy.

KINDS OF KAKI

There are two kind of KAKI, naturally sweet one and bitter, sour one.
Sour KAKIs are put into 焼酎【SHOUCHUU】 liquor or hot water about 10 days and they become very sweet.

Someone like young, hard KAKI and the others prefer soft, ripe one.

NUTRITION OF KAKI

There is a proverb “When the KAKI turns red, the doctor turns blue”.

Persimmon contains polyphenols five times as much as grapes, as well as potassium that is effective for swelling and hypertension.

<Nutrition of KAKAI per 100g>
Energy 251 kJ (60 kcal)
carbohydrate15.9 g/Dietary fiber 1.6 g/fat0.2 g
Saturated fatty acid 0.02 g/Mono-unsaturated 0.04 g/Polyunsaturated 0.03 g/protein 0.4 g
Vitamin A equivalent(4%) 35 μg/β-carotene(1%) 160 μg/Thiamine (B1) (3%) 0.03 mg
Riboflavin (B2) (2%) 0.02 mg/Niacin (B3) (2%) 0.3 mg/Pantothenic acid (B5) (6%) 0.28 mg
Vitamin B 6 (5%) 0.06 mg/Folic Acid (B9) (5%) 18 μg/Vitamin C (84%) 70 mg
Vitamin E (1%) 0.1 mg/Sodium (0%) 1 mg/Potassium (4%) 170 mg/Calcium (1%) 9 mg
Magnesium (2%) 6 mg/Phosphorus (2%) 14 mg/Iron content (2%) 0.2 mg/Zinc (1%) 0.1 mg
Copper (2%) 0.03 mg/Other components/Moisture 83.1 g/Water soluble dietary fiber 0.2 g
Insoluble dietary fiber 1.4 g/Biotin (B7) 2.0 μg

RECIPE OF KAKI

柿酢【KAKI-SU】Vinegar made from ripe KAKI is great for good health.