Discover how kaki (Japanese persimmon) is used in Japanese cooking across three forms: fresh Fuyu for salads and snacking, hoshigaki dried persimmon for New Year traditions, and kaki-su persimmon vinegar as a versatile fermented condiment.

Discover the three essential ingredients of Japanese autumn cooking: kuri gohan (chestnut rice), yaki-imo (roasted sweet potato), and sanma (grilled Pacific saury). Learn the cultural stories, cooking techniques, and US sourcing tips for each.