Tag Archives: 次郎柿

Persimmon Trees: Autumn has come to Mariko in Shizuoka City!

Autumn/Fall is finally arriving in Shizuoka City!
The other day I visited the Mariko Area, one of the main tourist attractions in Shizuoka Prefecture and even in Japan where they were awarded a commemorative stamp!

Issued on October 7th, 2005 [Tokai Route 53 stages by Utagawa Hiroshige/2005.10.7発行東海道五拾三次之内丸子(鞠子)(歌川広重)]

Mariko is naturally an important tourist attraction, but if you walk along the lanes away from the crowds you will discover many farm and old houses worth a second and third look and many camera shots!
let me share the pictures I took on that day with you!

You will find two types of persimmons in Mariko:
Shibu Kaki/渋柿, as above, which are small and pointed and eaten dried as the fresh fruit is too astringent!

More shibu kaki!

For a closer view.
The very thick leaves are still green.
When those redden they are used as decoration on plates under food in Japanese restaurants!

Here is a tree with the second variety of persimmons.

Squat persimmon or Jirou kaki/次郎柿 in Japanese.
Did you know this particular variety was first grown in Shizuoka Prefecture in the 19th Century?
They can be eaten raw as opposite to Shibu Kaki!


Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Fruits 2: Jirou Kaki-Jirou Persimmon


There are a lot of fruit which either originated or grew to be characteristic of Japan.
I’m trying to introduce into this new series to help my vegan and vegetarian (I’m no) friends in particular as fruit can be adapted into so many ways!

1) Nashi/Asian Pear

Jirou kaki or Jirou Persimmons are not to be confused with “normal persimmons”, or heart-shaped Hachiya which is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening.


Hachiya Persimmons

The astringency of tannins is removed through ripening by exposure to light over several days, wrapping the fruit in paper for heating it, and/or artificially with chemicals such as alcohol and carbon dioxide which change tannin into the insoluble form. This bletting process is sometimes jumpstarted by exposing the fruit to cold or frost which hastens cellular wall breakdown. These astringent persimmons can also be prepared for commercial purposes by drying.


The non-astringent persimmon, or Jirou kaki, is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft.


Dried Jirou Persimmon

Actually, Jirou Kaki/Jirou Persimmons are the pride of our Prefecture, Shizuoka Prefecture, as they were first grown in 1844 by a farmer called Jiroushi Matsumoto in Mori-Cho, Western Shizuoka Prefecture!
Their trees were finally successfully raised in 1869.


Jirou Persimmon Jam

The persimmons were finally given their name, Jirou Kaki, by the Emperor of Japan upon his meeting with Fujitarou Suzuki (the grower of that time) in Mori-Cho where a Shinto Temple is still dedicated to the Emperor of Japan.


In Shizuoka Prefecture, Jirou Persimmon are found under many guises such as cakes (above)


Jirou Persimmon wine!


Jirou Persimmon vinegar, a rarity created by Bembei Kawamura, the Father of Shizuoka Sake!
It can drunk as a health drink mixed with with good wateror used as a finish on many dishes!


Although I personally like them fresh either as dessert or in salads with vegetables, my favourite is dried persimmons, a big business in Shizuoka Prefecture!

Bengal cuisine
Cooking Vegetarian
Frank Fariello
Gluten-free Vegan Family
Meatless Mama
Think Twice

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