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.