Persimmon juice, which is extracted from premature persimmons, has been used traditionally as a waterproofing agent, an antiseptic, and a substance preventing the formation of moisture and mold. Moreover, it has been used since medieval times in production of paper, yam, cloth, wood and other materials used in daily life. This research focuses on the possibilities of future utilization of persimmon juice in the Japanese dietary life. The use of persimmon juice in Japanese culture dates back to the Edo period. Although use declined shortly after World-War II, it has been clear that its use in the modem diet has continued to progress as it has been passed down generations. The period between 1994 and 2008 saw the publication of 6 papers on the extraction, and 49 on the culinary application of persimmon juice. In total,165 papers discussing the topics of persimmon juice in general have been published. The apparent interest in this substance lends credence to my belief that a society eager to attune itself with nature will take to the use of a persimmon based polyphenol antioxidant. In order to ensure that this tradition is handed down to future generations, improving the extraction and utilization methods of persimmon juice is essential while retaining traditional practices. Furthermore, familiarizing the public with the term “persimmon juice” and encouraging its broader use in society, as well as investigating alternative utilization methods would greatly assist not only its preservation but also further development.
