Kakizushi - Kakizushi

...The former is made by mixing powder of ripe or dried persimmons with glutinous rice flour and steaming it, while the latter is made by stuffing dried persimmons with the seeds removed and kneading them with water and deep frying them. Kakinoha sushi is made by placing persimmon leaves on top of the fat of mackerel, and kakizushi is pronounced kokesushi, and is so named because the fillets of fish and shellfish placed on top of the rice are as thin as the shingles of a roofing shingle. [Suzuki Shinichi]
[Medicinal]
The persistent calyx of the fruit is called the persimmon stalk in Chinese medicine.

*Some of the terminology that refers to "kakizushi" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…前者は熟した柿，あるいは干し柿の粉末をもち米粉にまぜて蒸したもの，後者は種を抜いた干し柿の中に水で練った糝粉（しんこ）を詰めて油で揚げたものであった。柿の葉鮨（ずし）はサバの脂の上に柿の葉を置いたもの，柿鮨は〈こけらずし〉と読み，飯の上にのせる魚貝の切身が柿葺（こけらぶき）のこけら板のように薄いための称である。【鈴木 晋一】
［薬用］
　果実の宿存萼を漢方で柿蒂（してい）という。…

※「柿鮨」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報