The most popular astringent (original) variety. A deeper orange to red colour that Tanenashi but still with a similar “acorn” shape.

This fruit is often quite large and is best eaten after the full conversion of its tannin to what is eventually the sweetest variety of them all.

When almost at breaking point the jelly like flesh may simply be spooned from within the skin or prepared in a number of other ways.

Available between late March and April.