Today’s my Bento
Kaki is rich in vitamin C.
❶ Spinach Carrot Aburaage Braise
❷ Boiled egg
❸ Kaki
❹ Wiener
❺ Eggplant Japanese pickles
❻ Taro Aonori
❼ Beef Onion Stir-fry
❶ ほうれん草、人参、油揚げの煮物
❷ 茹で卵
❸ 柿
❹ ウィンナー
❺ 茄子の漬物
❻ 茹で里芋の青のりまぶし
❼ 牛肉、玉ねぎの炒め
About Kaki
・柿（かき）
・Kaki
・Japanese persimmon
Kaki, the Japanese persimmon is one of the most ancient fruits cultivated in Japan, with a history dating back to the Nara period(710〜794). Indeed, it is a thoroughly Japanese fruit, as its Japanese name, “kaki,” is even used as its scientific name (Diospyros kaki).
In Japan, persimmons are enjoyed as a sweet fruit in desserts and salads.
There are many Japanese proverbs that feature kaki.
“When kaki turn red, doctors turn blue.(→Japanese persimmons are so healthy, they’ll put doctors out of business.)
Kaki is an excellent source of “carotene” and “vitamin C.” Additionally, the “tannin” found in Kaki undergoes a transformation from water-soluble to insoluble as the fruit ripens. This prevents the tannin from dissolving in the mouth, eliminating the astringent taste.
Kaki is typically harvested from October to December!
