Translation guide
The fruit of the persimmon tree, commonly eaten fresh or dried in Japan. The two main types are sweet (amagaki) and astringent (shibugaki).
persimmon (fruit)
Referring to the persimmon fruit in general, without specifying type.
The standard word for persimmon fruit. Covers both sweet and astringent varieties.
秋になると柿がたくさん実ります。
In autumn, many persimmons ripen.
This persimmon is very sweet.
Specifically a sweet persimmon that can be eaten while still firm.
A persimmon that is bitter and astringent when unripe or untreated.
Persimmons that have been dried, a traditional preserved food.
Dried persimmon, often made by peeling and hanging astringent persimmons to dry. Sweet and chewy.
Dried persimmons are a winter snack.
The tree that produces persimmons.
Literally 'persimmon tree'. Used when referring to the tree itself.
There is a persimmon tree in the garden.
Persimmons are strongly associated with autumn in Japan. They are often used in haiku and seasonal greetings.
The word 柿 (kaki, persimmon) is a homophone with 牡蠣 (kaki, oyster), but they are written with different kanji and usually distinguished by context or pitch accent.
富有柿は甘くてジューシーです。
Fuyu persimmons are sweet and juicy.
蜂屋柿は柔らかくなるまで待って食べます。
Hachiya persimmons are eaten after they become soft.