Food · Fermented foods
Kaki (Japanese Persimmon)
かき (Kaki)
Also known as: Kaki, Japanese persimmon, Diospyros kaki, 柿, Hoshigaki (dried persimmon), Shibu-nuki (astringency-removed), Ama-gaki (sweet variety)
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| Category | Food |
|---|---|
| Japanese labeling name | かき |
| Common Japanese notations | かき, 柿, カキ, 干し柿, 渋抜き, 甘柿, 富有柿, 次郎柿, ころ柿, 市田柿 |
| Origin | Japanese persimmon (Diospyros kaki); native to East Asia, cultivated in Japan since ancient times; principal modern domestic production regions Wakayama (volume leader, ~20% of domestic supply, with Aki-Aizu shibugaki for hoshigaki and Tonewase ama-gaki), Nara (Yamato Hoshigaki), Fukuoka, Gifu (Ichida Gaki — premium hoshigaki GI); two main types — ama-gaki (sweet, eaten fresh) and shibu-gaki (astringent, requires processing — used for hoshigaki dried persimmon) |
| Typical functions | Fresh ama-gaki retail (autumn-winter), Hoshigaki (dried persimmon) — premium gift retail (Ichida Gaki Nagano GI is iconic), Shibu-nuki processed kaki (astringency-removed), Premium gift retail (Wakayama, Nara, Gifu, Nagano), Confectionery and dessert ingredient |
| Regulatory status in Japan | Standard agricultural product labeling. Multiple GI designations: Ichida Gaki (Nagano premium hoshigaki), Yamato Mizuho Gaki (Nara). Cultivar disclosure (Fuyu, Jiro, Hachiya, Tonewase) appropriate. Ama-gaki vs shibu-gaki distinction is functional. Not a designated allergen. |
Kaki (かき / 柿) — Japanese persimmon (Diospyros kaki) — is one of Japan's most beloved autumn fruits with substantial OEM positions across multiple categories: as fresh ama-gaki retail (sweet varieties for direct eating — Fuyu and Jiro are major cultivars), as hoshigaki (dried persimmon, with multiple regional GI brands — Nagano's Ichida Gaki is iconic, Nara's Yamato Hoshigaki, Wakayama's Aki-Aizu, Gifu's Hoshigaki are all established), as shibu-nuki processed kaki (astringency-removed soft varieties), as confectionery and dessert ingredient, and as kaki-su (persimmon vinegar) traditional product. Wakayama leads domestic production, with Nara, Fukuoka, Gifu, and Nagano providing premium specialty supply.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh ama-gaki retail (autumn-winter peak, October-December)
- Hoshigaki (dried persimmon) — major gift retail category
- Ichida Gaki (Nagano GI premium hoshigaki)
- Anpogaki (semi-dried persimmon)
- Persimmon jam, paste, vinegar (kaki-su)
Ingredient profile
Kaki is Diospyros kaki. Two main types: ama-gaki (sweet, eaten fresh — Fuyu, Jiro cultivars) and shibu-gaki (astringent, requires processing — Hachiya and other cultivars used for hoshigaki).
Production: Wakayama (~20%), Nara, Fukuoka, Gifu, Nagano. Annual production around 200,000 tonnes.
OEM applications
Fresh ama-gaki retail — autumn-winter major retail.
Hoshigaki (dried persimmon) — premium gift category. Ichida Gaki (Nagano GI) is iconic.
Anpogaki — semi-dried persimmon.
Persimmon jam, paste, vinegar (kaki-su).
For OEM: fresh kaki retail (cultivar-specified premium positioning), hoshigaki production OEM (with regional GI sourcing for premium gift), confectionery and dessert applications.
Regulatory classification in Japan
Standard food labeling. Ichida Gaki Nagano GI, Yamato Mizuho Gaki Nara GI established.
Cultivar disclosure for premium positioning.
Not a designated allergen.
Regulatory classification in other markets
| EU | Imported as kaki / persimmon. Established global category. |
|---|---|
| USA | Established US persimmon retail (Fuyu and Hachiya cultivars common). |
| China | China has substantial persimmon production. |
| Korea | Korea has substantial kkam (감) culture, including gotgam dried persimmon. |
Market reference formulations
Example finished products will be added after verification of cultivar, origin, and product format.
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Seasonality & supply calendar
- Harvest months
- October – December
- Peak supply
- November
- Off-season
- January – September (limited storage / dried 干し柿)
Source: 農林水産省 果樹生産出荷統計. Wakayama, Nara, and Fukuoka lead production. Astringent vs. sweet varieties have similar season.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0–4°C for fresh; sealed sealed dark for dried
- Conditions
- MA packaging for fresh; dried 干し柿 is shelf-stable sealed
- Shelf life
- Fresh 14–28 days at 0°C; dried 6 months sealed
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Wakayama (~20%, Aki-Aizu shibugaki / Tonewase ama-gaki — regional brand, not GI-registered), Nara (Yamato), Fukuoka, Gifu (Ichida-gaki — GI-registered #114 / Hoshigaki Tateda 堂上蜂屋柿 — GI-registered), Fukushima (伊達のあんぽ柿 — GI-registered)
- Import dependence
- Domestic for premium fresh; Korean / Chinese for dried 干し柿
農林水産省 果樹生産出荷統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | On-request | |
| Halal | Inherent | |
| Vegan | Inherent |
Documented adulteration risks
Known fraud / adulteration patterns reported by regulators or industry bodies. Specify CoA params and screening tests on every PO.
- Korean kaki / Chinese kaki labeled as Japanese 国産 in dried 干し柿 supply
Detection: Country-of-origin per 食品表示法
農林水産省 / 消費者庁
Quick answers
- What is Kaki (Japanese Persimmon)?
- Kaki (かき / 柿) — Japanese persimmon (Diospyros kaki) — is one of Japan's most beloved autumn fruits with substantial OEM positions across multiple categories: as fresh ama-gaki retail (sweet varieties for direct eating — Fuyu and Jiro are major cultivars), as hoshigaki (dried persimmon, with multiple regional GI brands — Nagano's Ichida Gaki is iconic, Nara's Yamato Hoshigaki, Wakayama's Aki-Aizu, Gifu's Hoshigaki are all established), as shibu-nuki processed kaki (astringency-removed soft varieties), as confectionery and dessert ingredient, and as kaki-su (persimmon vinegar) traditional product. Wakayama leads domestic production, with Nara, Fukuoka, Gifu, and Nagano providing premium specialty supply.
- What is the regulatory status of Kaki (Japanese Persimmon) in Japan?
- Standard agricultural product labeling. Multiple GI designations: Ichida Gaki (Nagano premium hoshigaki), Yamato Mizuho Gaki (Nara). Cultivar disclosure (Fuyu, Jiro, Hachiya, Tonewase) appropriate. Ama-gaki vs shibu-gaki distinction is functional. Not a designated allergen.
- What products typically use Kaki (Japanese Persimmon)?
- Fresh ama-gaki retail (autumn-winter peak, October-December) / Hoshigaki (dried persimmon) — major gift retail category / Ichida Gaki (Nagano GI premium hoshigaki) / Anpogaki (semi-dried persimmon) / Persimmon jam, paste, vinegar (kaki-su)
- Where does Kaki (Japanese Persimmon) come from?
- Japanese persimmon (Diospyros kaki); native to East Asia, cultivated in Japan since ancient times; principal modern domestic production regions Wakayama (volume leader, ~20% of domestic supply, with Aki-Aizu shibugaki for hoshigaki and Tonewase ama-gaki), Nara (Yamato Hoshigaki), Fukuoka, Gifu (Ichida Gaki — premium hoshigaki GI); two main types — ama-gaki (sweet, eaten fresh) and shibu-gaki (astringent, requires processing — used for hoshigaki dried persimmon)
- What is the INCI / JSCI labeling name for Kaki (Japanese Persimmon)?
- JSCI: かき
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
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Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — かき 各形態
- Nagano Ichida Gaki GI documentation
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.