Orange or red-skinned, with several large seeds, kaki can be broadly divided into sweet amagaki and astringent shibugaki varieties. Amagaki is a Japanese speciality and has a bitter taste until fully ripe, after which it becomes much sweeter and more pleasant to eat. Shibugaki is too bitter to be eaten raw due to high quantities of tannin, but can be processed to make it sweeter. Kaki is an extremely healthy fruit, possessing a good balance of proteins. Dried kaki, called hoshigaki, makes a popular snack or dessert.