Persimmons: A Sweet Autumn Tradition in Japan
Persimmons come into season toward the end of the year; their Japanese name, kaki, is a seasonal word for late autumn in the haiku poetry tradition.
Native to East Asia, persimmons are in season in October to November. The seeds of this fruit have been found in excavations at Jōmon period archaeological sites, but modern-day varieties were introduced from China during the Nara period.
The persimmons of that time were astringent, a type known as shibugaki, which even when ripe taste very sharp and bitter.
Whether eaten fresh or dried as hoshigaki, these sweet treats have been on the menu in Japan for over a thousand years.
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Author's summary: Persimmons are a sweet Japanese tradition.