Choose ripe kaki (soft to the touch for persimmons like Fuyu; very soft for Hachiya)
Wash the fruit
For Fuyu (crisp type): remove the stem, slice into wedges or bite-size pieces, and eat like an apple
For Hachiya (soft type): wait until fully ripe (gel-like when pressed)
For Hachiya: cut off the stem end, slice in half, scoop out the flesh with a spoon, and discard the skin and any seeds
If the flesh is still astringent (too bitter/tight in the mouth): soften it by chilling, freezing and thawing, or placing it with ripening fruit
Eat immediately after scooping or slicing, or refrigerate and eat within a day or two
Remove seeds if present before eating