柿の渋み? How to translate 渋み in regard to taste

Face of Leadership
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柿の渋み? How to translate 渋み in regard to taste Sept 7, 2016 13:36:46 GMT 9 Shimanchu 2024 likes this

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Post by Face of Leadership on Sept 7, 2016 13:36:46 GMT 9

Hey all.
I have a question.

How would you translate 渋み? I know that 渋い can be for aesthetics for art, and other things, but I need to translate it for a survey about the taste of persimmons. Can any one give any hints?
(Also, if anyone can explain 旨みto me as well I would appreciate that. It is not part of work, but it has always been on my mind.)

Thanks!

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Last Edit: Sept 7, 2016 13:37:15 GMT 9 by Face of Leadership

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thelatter
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柿の渋み? How to translate 渋み in regard to taste Sept 7, 2016 14:07:03 GMT 9 via mobile

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Post by thelatter on Sept 7, 2016 14:07:03 GMT 9

From a quick search online:

Astringent, bitter, acetic, cutting, acrid.

Umami is a concept...pretty hard to explain. I'd ask your supervisor about it? I just asked mine and she had a very long explanation that went on a few tangents.

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柿の渋み? How to translate 渋み in regard to taste Sept 7, 2016 14:24:03 GMT 9 Shimanchu 2024 likes this

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Post by Face of Leadership on Sept 7, 2016 14:24:03 GMT 9

Yeah, I was thinking of bitterness. According to my searches, Umami could mean savory, and since Shibumi is a part of Umami, I imagine it would be the bitterness of a savory taste.

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柿の渋み? How to translate 渋み in regard to taste

Post by Face of Leadership on Sept 7, 2016 13:36:46 GMT 9

Post by thelatter on Sept 7, 2016 14:07:03 GMT 9

Post by Face of Leadership on Sept 7, 2016 14:24:03 GMT 9

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