What do you think makes me want to eat in autumn? That is “Kaki 柿”,Japanese persimmons. According to some data, 70 percent of “Japanese Kaki “are astringent persimmons. I thought astringent persimmons was too astringent to eat, but actually there are some ways to get rid of the astringency. By the way, “Shibugaki 渋柿”, astringent persimmons is also called sour persimmon in English. “Shibugaki” and sour taste completely different, so I wondered why they are the same word.