Persimmons, or kaki (柿), and pumpkins are the signature orange foods of autumn. From September till around December, persimmon trees can be seen ablaze with the orange fruit.

The flesh tastes mildly sweet, and depending on how ripe it is, ranges from a crunch to jelly-like texture.

In the rural areas, it is common to see strings of persimmon being hung up to dry. This heightens the sweetness of the persimmon, and gives it a more chewy texture.

More recently, dried persimmon has also been used to make sweets and desserts, most popularly with cream cheese which compliments its taste–much like how cheese goes with other dried fruits such as apricot.

Persimmon leaves, known for their anti-oxidant and anti-bacterial qualities, have also been used to wrap sushi and lend some fragrance to the rice and raw fish.

About Sh旬n:
Shun (旬) translates directly into “season”, but strictly speaking in Japan refers to the ten days in which a food (be it a fruit, vegetable, fish or dish) is deemed to be at its tastiest and best period in which it is to be eaten. 季節(kisetsu), which also translates into “season”, refers to six periods within each season (spring, summer, autumn, winter), according to the solar calendar in which a change in the season is deemed to occur – an indication of the Japanese sensitivity to changes in the weather and climate, and its impact on crops and catches of the day.