It's persimmon season both in Japan and the U.S.
What to do with so many persimmons all at one time?
At Kenrokuen, turning them into dried fruit is a great idea.
At Yuya Onsen they become decorations.
And some are just too difficult to reach.
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...and then winter comes.
photos: bruce behnke
all rights reserved
print: Crow and persimmon in the snow, Tanaka Ryohei (b.1933) - 2008