Persimmons are deciduous trees of the Ebenaceae family, endemic to East Asia, especially around the Chang Jiang river basin. Its fruit, called kaki, ripens to an orange color in the autumn. After fermenting and dry roasting the kaki fruit, the color pigment is obtained either by extraction with hydrous ethanol, or with a mildly alkaline aqueous solution and subsequent neutralization. Japanese persimmon, or kaki in Japanese, is a tree that is symbolic of the winter in the Japanese culture because its bright orange fruit provides color and food when most garden plants are dead or dormant. Japanese persimmon colour is a substance composed mainly of flavonoids obtained from Japanese persimmon fruits. It is composed mainly of flavonoids that exhibit the red-orange color. It is used for coloring noodles, confectionery and processed seafood.