Walking in Nishiki Kyoto market, I stumbled on an organic shop selling ripe kaki. This persimmon looked perfect and was over-ripe and ready to eat with some black spots and a glowing orange hue.
Fuyugaki is the regular persimmon and similar to a tomato’s shape, and is eaten like an apple; peeled and sliced into wedges. Bit the shibugaki is a foodie’s choice and is astringent and cannot be eaten unless or your mouth puckers up. The ripening breaks down the tannins and leaves you with the ultimate experience.
Categories: Life Cycles