Translation guide
Dried persimmons are a traditional Japanese preserved food. The most common type is hoshigaki, made by peeling and air-drying astringent persimmons. They are enjoyed as a sweet snack or used in cooking.
Referring to the food item made by drying persimmons, typically sweet and chewy.
The standard term for dried persimmon, especially the traditional Japanese method of peeling and air-drying astringent persimmons.
干し柿は甘くておいしいですね。
Dried persimmons are sweet and delicious, aren't they?
祖母が毎年干し柿を作ります。
My grandmother makes dried persimmons every year.
Literally 'dried persimmon', a more descriptive term. Less common than 干し柿 but still understood.
この柿の干物はとても甘いです。
These dried persimmons are very sweet.
An alternative reading for 干し柿, but ほしがき is overwhelmingly more common.
This reading is rarely used; stick with ほしがき.
干し柿は冬の風物詩です。
Dried persimmons are a winter tradition.
Referring to dried persimmon used in cooking or baking, often chopped.
Same term as for the snack, but context makes it clear it's an ingredient.
干し柿を細かく刻んでパンに入れます。
Chop dried persimmons finely and add them to the bread.
Referring to dried persimmons as a regional specialty or gift item.
Often given as a gift or sold as a local delicacy.
この地方の干し柿は有名です。
Dried persimmons from this region are famous.
In Japan, there are two main types: hoshigaki (干し柿), which are peeled and dried whole, often massaged to bring out sweetness; and anpogaki (あんぽ柿), which are semi-dried and retain more moisture. Hoshigaki is the more common term.