Translation guide
The fruit of the persimmon tree, commonly eaten fresh or dried in Japan. The two main types are sweet (amagaki) and astringent (shibugaki).
柿
persimmon (fruit)
Referring to the persimmon fruit in general, without specifying type.
The standard word for persimmon fruit. Covers both sweet and astringent varieties.
In autumn, many persimmons ripen.
この柿はとても甘いです。
This persimmon is very sweet.
Specifically a sweet persimmon that can be eaten while still firm.
Sweet persimmon variety that is not astringent and can be eaten crisp like an apple.
甘柿はそのまま食べられます。
Sweet persimmons can be eaten as they are.
A popular cultivar of sweet persimmon, known for its large size and rich sweetness.
A persimmon that is bitter and astringent when unripe or untreated.
Astringent persimmon that must be ripened fully or processed to remove bitterness.
渋柿はそのままでは食べられません。
Astringent persimmons cannot be eaten as they are.
Hachiya persimmon, a common astringent variety that becomes very sweet when fully soft.
Persimmons that have been dried, a traditional preserved food.
Dried persimmon, often made by peeling and hanging astringent persimmons to dry. Sweet and chewy.
干し柿は冬のおやつです。
Dried persimmons are a winter snack.
The tree that produces persimmons.
Literally 'persimmon tree'. Used when referring to the tree itself.
庭に柿の木があります。
There is a persimmon tree in the garden.
Persimmons are strongly associated with autumn in Japan. They are often used in haiku and seasonal greetings.
The word 柿 (kaki, persimmon) is a homophone with 牡蠣 (kaki, oyster), but they are written with different kanji and usually distinguished by context or pitch accent.
富有柿は甘くてジューシーです。
Fuyu persimmons are sweet and juicy.
蜂屋柿は柔らかくなるまで待って食べます。
Hachiya persimmons are eaten after they become soft.