Diospyros kaki in China, Japan and Korea. In East Asia the main harvest time for "kaki" is in the months of October and November. The trees lose their leaves by harvest time. Occasionally, the brightly colored fruit is left unharvested on the tree as a decorative effect. In China, "kaki" has been cultivated since time immemorial. It is considered to have four virtues: Cultivation of this species at first spread through East Asia. Since the 19th century, "kaki" partially replaced date-plum ("Diospyros lotus", also known as Caucasian persimmon) in some countries in South Europe and West Asia, because "kaki" have bigger fruits
Tomato sauce added to keep it from drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning before the tomato is added, or puréed together with tomatoes and then cooked together. Other seasonings typically include dried mild chili peppers (such as guajillo chili or pasilla chili), epazote, basil, oregano, parsley, and black pepper. Ground or chopped meat is also common. Tomato sauce was an ancient condiment in Mesoamerican food. The first western person to write of what may have been a tomato sauce was Bernardino de Sahagún, a Franciscan friar, who made note of a prepared