Kuroama Persimmons
Estimated Inventory, lb : 0
Description/Taste
Kuroama persimmons are a medium to large varietal, filling the palm of a hand, and have an oblate to square shape with distinct angular faces and a flattened nature. The squat fruits are capped with olive green-brown leaves, and the fruit’s surface is smooth, firm, taut, and glossy. Kuroama persimmons also have semi-thick skin, ripening from shades of green to dark orange-red at maturity, a coloring developed from their unique cultivation process and extended exposure to sunlight. Underneath the surface, the flesh ranges in color from pale orange speckled with dark brown spots to entirely dark brown. The brown spots are a sign of sweetness within the flesh and are considered a positive trait developed from tannins becoming insoluble in removing astringency. The flesh is also seedless and has a crisp, firm, slightly crunchy, and aqueous texture. Kuroama persimmons are edible raw after their astringency removal process on the tree and are ripe and ready to eat when found in retail markets. The persimmons have a high sugar content, ranging from 16 to 18 degrees Brix, creating an intense, sugary sweetness with umami undertones. Some consumers also note they have a flavor similar to the taste of brown sugar.
Seasons/Availability
Kuroama persimmons are harvested in Japan in the late fall through mid-winter.
Current Facts
Kuroama, botanically a part of the Diospyros genus, is a term used for premium persimmons cultivated in a specific way to create a sweet, sugary taste belonging to the Ebenaceae family. The rare persimmons are only produced in the Wakayama Prefecture of Japan and are selected from astringent persimmon varieties that have undergone a unique process to develop a high sugar content. The name Kuroama roughly translates from Japanese to mean “black flax” or “black sesame,” a descriptor for the fruit’s signature black-brown speckled flesh. When Kinokawa persimmons are placed through the astringency removal process, the tannins in the flesh coagulate and become soluble shibuol, turning the flesh brown and slightly crunchy. Brown flesh is also an indicator of sugar, leading the persimmons to be valued for their unusual texture, flavor, and appearance. Less than 1% of Kinokawa persimmons are chosen each year to be sold as Kuroama, and the persimmons often sell out through pre-orders before they reach the market. Kuroama persimmons are a seasonal, premium variety sold at high prices due to their labor-intensive cultivation. They are also only produced in limited quantities by a small number of growers, earning them the nickname of “phantom persimmon.” In retail markets, Kuroama persimmons are purchased for fresh culinary uses and are often used in their natural state to showcase their signature coloring.
Nutritional Value
Kuroama persimmons have not been extensively studied for their nutritional properties. This variety, like other persimmons, in general, is a source of calcium to build strong bones and teeth, copper to produce connective tissues, fiber to regulate the digestive tract, and vitamin C to boost the immune system. Persimmons also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, potassium to balance fluid levels within the body, vitamin E to guard the cells against free radical damage, vitamin A to protect organ functioning, other nutrients, including manganese, copper, phosphorus, and folate.
Applications
Kuroama persimmons have a sweet, sugary taste suited for fresh and cooked preparations. The variety is primarily served raw to showcase its unusual coloring and crunchy flesh. In Japan, Kuroama persimmons are often sliced in thin pieces and served as an accompaniment to tea. They are also used as edible garnishes and decorations on various cakes, parfaits, and other desserts. Kuroama persimmons do not have any astringency when purchased in markets and are ripe and ready to eat. The persimmons can be eaten peeled or left with the peel intact, depending on preference. Slices of the flesh are also popularly added to salads and are a symbol of autumn in Japanese cuisine. While less common, Kuroama persimmons can be wrapped in prosciutto as an appetizer, layered into fruit sandwiches with cream, or sliced on charcuterie boards. Kuroama persimmons can also be used interchangeably with other Japanese persimmon varieties, incorporated into jams, compotes, and puddings, or baked into cakes, bread, muffins, and tarts. The fruit’s crisp flesh can be incorporated into savory rice porridges or served as a fall main dish with meats such as duck or poultry. Kuroama persimmons pair well with nuts such as walnuts, almonds, or pine, spices including cinnamon, cardamom, ginger, and nutmeg, and brown sugar, lemon juice, and vanilla extract. Whole, unwashed Kuroama persimmons should be immediately consumed for the best quality and flavor and will keep up to one week when stored in the refrigerator.
Ethnic/Cultural Info
Kuroama persimmons are created from the seedless and astringent Hirakinamugaki or Tonegaki persimmons. Traditionally, astringent persimmons are harvested before they are ripe and processed to remove astringency. In Wakayama, several types of astringent persimmons are purposely left on the tree to ripen, generally labeled as Kinokawa. The persimmons are individually bagged by hand on the trees by growers and filled with alcohol. The bags are enclosed over the fruits for 20 to 22 hours, and after, they are cut open to allow the persimmons to ripen. Kinokawa persimmons are left on the tree for up to an additional month after bagging to ripen. This process removes astringency from the varieties and develops a sugary-sweet, concentrated flavoring. Once these persimmons are picked, only the best-looking fruits that have been examined under strict standards and have received enough sunlight are selected and sold under the brand name Kuroama. Throughout Japan, Kuroama persimmons are rare and are valued as a specialty product from Wakayama. The Wakayama Prefecture is the largest producer of persimmons in Japan, and the fruits are mainly cultivated in the hills along the banks of the Kinokawa River in the northern part of the prefecture. Wakayama locals believe the region’s unique terroir and climate contribute to Kuroama’s sweet, speckled flesh, and the practice of producing Kuroama has remained the same for centuries.
Geography/History
Kuroama persimmons are native to Japan and are exclusively grown in the Kinokawa Basin in the Wakayama Prefecture. The process of removing astringency and creating Kuroama persimmons was developed through the Wakayama Prefecture Hirakinu Non-Astringent Research Council in 1969. The council discovered that placing a bag over the fruits on the tree would help to remove astringency to produce non-astringent, seedless, and sweet persimmons. Since this discovery, Kuroama persimmons have become a specialty product of the Wakayama Prefecture, and the seasonal fruits are famous throughout Japan for their firm, smooth texture and sugary, non-astringent flavor. The premium fruits are challenging to find in markets and are typically pre-sold as a luxury fruit. Today, Kuroama persimmons are found throughout Japan and are also exported in small quantities to retailers in Europe and the United States.
Recipe Ideas
Recipes that include Kuroama Persimmons. One
is easiest, three is harder.| Rhian's Recipes |
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Yuzu Dressing Persimmon Salad |
| Coriander and Lace |
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Japanese Persimmon Tofu Salad |
