Persimmon cake - Kakizuki

Japanese: 柿糕 - かきづき

...Historical texts from the Muromachi period include advice to be careful not to eat them carelessly as the juice will splash out. Today, persimmon sweets are represented by kaki-yokan, but in the past, kakizuki (also known as kaki-ji or kaki-suga) and kaki-iri (fried persimmons) were popular. The former was made by mixing powder of ripe or dried persimmons with glutinous rice flour and steaming it, while the latter was made by stuffing shinko (rice bran powder) made with water into dried persimmons with the seeds removed and deep-frying them. ...

*Some of the terminology explanations that mention "persimmon cake" are listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…室町期の故実書には，不用意に食べると中から汁がとび出すから注意せよといった心得が書かれている。柿を使った菓子というと現在では柿ようかんに代表されるが，かつては柿糕（かきづき）(柿餻，柿擣とも)，柿煎（かきいり）などがよく行われた。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。…

※「柿糕」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

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