Hachiya is heart- or acorn-shaped. Because of the high tannin levels, Hachiya persimmons must be fully ripe before consumption. Koreans call this persimmon hongsi. Ripe hongsi are so soft that Emart sells them in plastic containers. The ripe fruit is really so soft that you can scoop the flesh out with a spoon. Make sure you don't eat the white part near the seeds, unless you want constipation.As you can tell from the orange color, persimmon is an excellent source of beta-carotene, the pre-cursor to vitamin A. It's also an excellent source of fiber, vitamin C and manganese. That amorphous mass has about 118 calories, most of it from sugar.
The other main type, Fuyu, is short, squat and non-astringent. It resembles a flattened tomato. Koreans call it dan gam.
Unlike the Hachiya, the Fuyu can be eaten when firm or when soft. (I dare you to try a firm Hachiya!)
I travelled to Emart to find persimmon products. The produce department carried dried persimmons or gotgam: