渋(しぶ)柿(がき)

しぶがき
noun
astringent persimmon
food
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(かき)は渋柿(しぶがき)だ。
This persimmon is an astringent one.
渋柿(しぶがき)をむいて干(ほ)し柿(がき)を作(つく)る。
We peel astringent persimmons to make dried persimmons.
渋柿(しぶがき)はそのまま食(た)べると渋(しぶ)くて、渋抜(しぶぬ)きをしてから食(た)べる。
Astringent persimmons are too astringent to eat raw, so they are eaten after the astringency has been removed.

Composed of 渋(しぶ) (astringent) + 柿(かき) (persimmon). The astringency comes from tannins; it is removed (渋抜(しぶぬ)き) by drying, or by treating with alcohol or warm water, which turns the fruit sweet.

Common collocations

  • 渋柿(しぶがき)の渋抜(しぶぬ)き: removing astringency from persimmons
  • 渋柿(しぶがき)を干(ほ)す: to dry astringent persimmons

Similar words

Related Words

Compare: 甘柿(あまがき) (sweet persimmon)
Compare: 干(ほ)し柿(がき) (dried persimmon)
general
Added 2026.5.16 13:08 · Revised 2026.9.2 13:02
27500/27688_shibugaki