Gionbō-kaki (Gionbō persimmon): a type of astringent seedless Persimmon of a specialty of Akiōta, Hiroshima, Japan.
In his review in the New York Times following the 2009 Broadway opening, Ben Brantley observed, "The notion that personality is fragile, always on the edge of decomposition, is exquisitely reflected in Ms. Damiano’s astringent, poignant Natalie".
icchikacchi : a type of oak nut, specifically the Japanese Stone Oak, that you can eat without having to cook it to get rid of the astringent taste.
It was introduced into the profession of medicine in the United States and Europe by a Liverpool physician in 1839 as a styptic and astringent for wounds.