1.
a persimmon variety that is astringent when raw
A type of persimmon that tastes harshly astringent when eaten fresh. It becomes sweet only after the astringency is removed by drying or other treatment.
この柿は渋柿だ。
This persimmon is an astringent one.
渋柿をむいて干し柿を作る。
We peel astringent persimmons to make dried persimmons.
渋柿はそのまま食べると渋くて、渋抜きをしてから食べる。
Astringent persimmons are bitter eaten raw, so they are eaten after the astringency is removed.
Composed of 渋 (astringent) + 柿 (persimmon). The astringency comes from tannins; it is removed (渋抜き) by drying, or by treating with alcohol or warm water, which turns the fruit sweet.
COMMON COLLOCATIONS:
- 渋柿の渋抜き: removing astringency from persimmons
- 渋柿を干す: to dry astringent persimmons
SIMILAR WORDS:
- 甘柿: sweet persimmon — a variety that is sweet and can be eaten fresh
- 干し柿: dried persimmon — made by drying astringent persimmons until sweet