[かき(P);カキ, kaki (P); kaki] (n) kaki; Japanese persimmon (Diospyros kaki); (P) #13068
[あんぽがき, anpogaki] (n) (See 干し柿) partially-dried Japanese persimmon
[ころがき, korogaki] (n) dried persimmon
[pa-shimon] (n) (See 柿・かき) persimmon (esp. American persimmon, Diospyros virginiana)
[ピーピーかき, pi-pi-kaki] (n) (abbr) (See 柿の種・かきのたね・2, ピーナッツ, 柿ピー・かきピー, ピー柿・ピーかき) mix of peanuts and spicy baked or fried mochi chips in the shape of kaki (Japanese persimmon) seeds
[ピーかき, pi-kaki] (n) (abbr) (See 柿の種・かきのたね・2, ピーナッツ, 柿ピー・かきピー) mix of peanuts and spicy baked or fried mochi chips in the shape of kaki (Japanese persimmon) seeds
[かきのたね, kakinotane] (n) (1) kaki (Japanese persimmon) seed; (2) spicy baked or fried mochi chips in this shape
[かきのき;カキノキ, kakinoki ; kakinoki] (n) (Japanese) persimmon tree (Diospyros kaki)
[かきピー, kaki pi-] (n) (abbr) (See 柿の種・かきのたね・2, ピーナッツ) mix of peanuts and spicy baked or fried mochi chips in the shape of kaki (Japanese persimmon) seeds
[かきしぶ, kakishibu] (n) (astringent) persimmon juice
[ほしがき, hoshigaki] (n) dried persimmons
[あまがき, amagaki] (n) sweet persimmon
[あまぼし, amaboshi] (n) persimmon cured in the sun
[くしがき, kushigaki] (n) dried persimmons on a skewer
[じろうがき, jirougaki] (n) jiro (variety of sweet Japanese persimmon)
[しぶ, shibu] (n) astringent (puckery) juice (of unripe persimmons)
[しぶがき, shibugaki] (n) astringent persimmon
[しぶがみ, shibugami] (n) paper treated with astringent persimmon juice
[しぶうちわ, shibuuchiwa] (n) fan varnished with persimmon juice
[しぶぬき, shibunuki] (n, vs) removing the astringent taste (from persimmons)
[じゅくし, jukushi] (n) ripe persimmon
[たるがき, tarugaki] (n) persimmons mellowed in a sake cask
[つるしがき, tsurushigaki] (n) persimmon (hung to dry); dried persimmon
[つりがき, tsurigaki] (n) (See 吊るし柿) persimmon (hung to dry); dried persimmon
[ももくりさんねんかきはちねん, momokurisannenkakihachinen] (exp) it often takes time to bear the fruit of one's actions; planted peach and chestnut seeds take three years to bear fruit, persimmons take eight
[ふでがき;ふでかき, fudegaki ; fudekaki] (n) fudegaki (variety of sweet Japanese persimmon)
[ふゆうがき, fuyuugaki] (n) fuyu (variety of sweet Japanese persimmon)
[はちやがき, hachiyagaki] (n) hachiya (variety of astringent Japanese persimmon)
[さわす(醂す);あわす, sawasu ( rin su ); awasu] (v5s, vt) (1) to remove the astringent taste from persimmons; (2) (さわす only) to soak in water; to steep in water; (3) (さわす only) to matte (with black lacquer)