Astringent persimmon

Japanese: 渋柿 - しぶがき

[1] 〘Noun〙 (also "shibu kaki" (pickled persimmon)) ① A persimmon that only becomes sweet when ripe and has an astringent taste until then. A type of persimmon in which the astringent substances in the tannin cells of the fruit do not turn into insoluble substances. It is eaten as a dried persimmon or dried , and the persimmon tannins are also removed. Famous varieties include Aizu Mishirazu, Saijo, Hagakushi, Hiratanenashi , and Yotsumizo . 《Season: Autumn》 [Chinkai (c. 1510-50)] *Toraakira Kyogen, Nariagari (late Muromachi period - early early modern period) "Shibu kaki ga jukushi ni narimasu" ② (from the appearance when ① is eaten) Used to describe something unpleasant or uninteresting. *From the story, "Bunshu Shikiri (1798)" (star) " When I asked him what it was, he said, 'What is that thing that looks like a persimmon?'" (reference to the fact that the astringency of the persimmon does not come off) Not improving. Also, not becoming mature. Also, the person. [2] A haiku magazine. Founded in February 1915 by Matsune Toyojo. Promotes the way of haiku as a human training, with Basho as its sect and haiku as the way, and that haiku is something other than sketching.

Source: The Selected Edition of the Japanese Language Dictionary About the Selected Edition of the Japanese Language Dictionary Information

Japanese:

[1] 〘名〙 (「しぶかき」とも)① 熟柿になってはじめて甘く、それまでは渋い味のするカキ。果実のタンニン細胞内の渋味物質が不溶性物質にかわらない種類。さわし柿や干柿にして食べ、また柿渋をとる。会津身不知(あいずみしらず)、西条、葉隠(はがくし)、平核無(ひらたねなし)、四溝(よつみぞ)などが知られる。《季・秋》〔塵芥（1510‐50頃）〕※虎明本狂言・成上り（室町末‐近世初）「しぶかきがじゅくしになりまする」② (①を食べた時のさまから) 気むずかしいこと、面白くないことにたとえていう。※咄本・無事志有意（1798）星「渋柿(シブガキ)のよふな面のを何だと聞たら」③ (渋のぬけないことにかけて) 上達しないこと。また、あかぬけないこと。また、その人。[2] 俳句雑誌。大正四年（一九一五）二月、松根東洋城創刊主宰。俳句は写生以外にあり、芭蕉を宗とし、俳諧を道とするという、人間修行としての俳諧道を提唱する。

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