干(ほ)し柿(がき)

ほしがき
noun
dried persimmon
foodculture
1. dried persimmon
Persimmons that have been peeled and air-dried until they shrivel and develop a sweet, chewy texture coated with a natural white frost of sugars. A traditional Japanese preserved food and seasonal winter treat.
干(ほ)し柿(がき)を食(た)べた。
I ate a dried persimmon.
祖母(そぼ)は毎年(まいとし)干(ほ)し柿(がき)を作(つく)る。
My grandmother makes dried persimmons every year.
軒先(のきさき)に柿(かき)が吊(つ)るされて、干(ほ)し柿(がき)になるのを待(ま)っている。
Persimmons hang under the eaves, waiting to become dried persimmons.

Compound of 干(ほ)す (to dry) + 柿(かき) (persimmon), with the kaki reading shifting to gaki through rendaku.

Common collocations

Cultural note

A classic autumn-to-winter food. Peeled astringent persimmons are hung from strings under eaves; over weeks they lose moisture, the tannins break down, and natural sugars crystallize on the surface as a white bloom. Often given as gifts and used in osechi New Year cuisine.

Related Words

Compare: 干(ほ)しぶどう (raisins)
Related: ドライフルーツ (dried fruit)
Compare: 乾燥果実(かんそうかじつ) (dried fruit)
Compare: 干(ほ)し果物(くだもの) (dried fruit)
Compare: 渋(しぶ)柿(がき) (astringent persimmon)
Compare: 甘柿(あまがき) (sweet persimmon)
general
Added 2026.5.29 11:10 · Revised 2026.9.15 5:59
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