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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At a glance

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.

Classification

Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.

Product applications

Functions

Flavoring

Regulatory tags

Culinary ingredient

Origin

Plant-derived

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

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)

What it is

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.

Typical uses in Japanese products

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.

Example products

Example finished products will be added after verification of cultivar, origin, and product format.

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Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

References

MEXT 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.