KAKI (Fuyu Persimmons)(柿) in best season”SYUN”旬 

In side…. KURO AMA (brand name)
KURO-AMA only..
Above is Fuji-kaki and below is KURO-AMA~!
KUROAMA below (from Wakayama pref) and top is Fujigaki from Ehime pref. Wakayama is kind of near Osaka, and Ehime is in SHIKOKU island.

Best season for KAKI (Fuyu Persimmons).  KAKI is like seasonal fruit in Japan, all Japanese people feel Autum when they see stores start selling KAKI.

Japan has 4 distinct seasons, winter, spring, summer and fall and each season has very different characteristics whih also varies from area to area within Japan.  Tokyo (Central Japan)’s summer is hot and humid while Hokkaido’s summer is not so hot and less humid, etc. How strange within this small country (size is about California states), there are so many regional differenes including culture, weather, and language (dialects).

Talking about foods, we are very sensitive for “SYUN” which literally mens “in the best season”.  Like KAKI (of fruits, not oysters, they are best in winter) in the fall, most of Japanese people has some kind of knowledge (memory) of what food is in best in each season and food’s best season. (Is this universal?)

I don’t do cooking…(not quite good at cooking) but even I know some…

Spring is best for Takenoko, Asparagas, Cabbage, and Summer is best for Edamame, Eggplants and Unajyu & Unagi eel(Unagi)!… and moe, see?!

Getting back to the topic of my KAKI. Wow they are gourgeous. KURO-ama黒あま & .Fuji-kaki富士柿 . KURO-ama (black and sweet) is from Wakayama prefecture and it is very exensive brand. My first time to see this beautiful KAKI and surprisingly inside is brown.  Fuji-gaki  was very sweet also but more fruity. Soooo sweet.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s