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Japanese persimmon leaf

Japanese persimmon leaf is a seasonal leaf used in some Japanese food presentations and traditional preserved-food preparations.

Japanese persimmon leaf — illustrative ingredient image

About Japanese persimmon leaf

Japanese persimmon leaf is the mature leaf of the Japanese persimmon tree, used as a food-contact ingredient rather than as a usual leafy vegetable. Whole leaves serve for food presentation, wrapping, lining, and some traditional preserved-food preparations.

Fresh leaves are generally broad and green, with a firm surface and a subtle vegetal, astringent character. Their structural integrity and appearance are important; the leaf itself is not necessarily eaten.

Leaves may be used fresh or preserved, including salted forms, depending on the preparation. Preservation can alter their colour, flexibility, surface, and flavour, while wrapping or lining leaves their role primarily as a food-contact material.

Ingredient type
whole food

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Where japanese persimmon leaf appears

1 linked foods

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Rice dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for japanese persimmon leaf

Names and romanised forms to recognise on menus and labels.

English

Japanese persimmon leaf

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Japanese persimmon leaf nutrition & diet

Japanese persimmon leaf nutritional value

Representative benchmark: Fruit, not further specified

Representative nutrition benchmarkOfficial table values for a comparable food category, not a laboratory measurement of this exact ingredient.

Per 100 g of 100 g edible portion in the named official reference form.

Calories
75kcal
Protein
1.1g
Carbs
8.4g
Fat
3.7g

Representative benchmark from a comparable official food-composition category; it is not a laboratory measurement of this exact ingredient. The displayed reference form must be considered, and species, cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Establish the persimmon species and whether the leaf is fresh, dried, blanched, pickled, or otherwise preserved before selecting reference data. Clarify whether the leaf is eaten or used as wrapping or presentation. For wrapped foods, assess the filling separately and do not assign it to the leaf.

Compare the right form: Match confirmed Japanese persimmon leaf in its exact fresh or preserved form, distinguishing consumed leaf tissue from wrapping or presentation material.

Diet considerations

Persimmon leaf is plant-derived, but its dietary role depends on whether it is eaten or merely used to wrap or present food. Compatibility changes with pickling liquids, fillings, sauces, rice, fish, meat, or dairy. Species, preparation, and edible status should be established rather than assumed.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Pacific Nutrient Database 2020 — 01.1.6.5.9_99 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .