We have basically two types of persimmons, sweet and tart. Sweet ones are ready for eating right after picking off the trees, and tart ones also can be eaten when they hung them out to dry.


Peeled tart persimmons are strung together and hung up for about a month at well ventilated places with plenty of sunlight (usually under the eaves of the houses.) Astringent taste goes away gradually and persimmonns become sweet. The winter time is good for stringing and eating them. This is also a scene of winter in Japan.

(by two members of Fukuoka SGG Club / Jan.18, 2013)