Hoshigaki: Dried Winter Persimmons
Posted by Yuri Nonaka on 4th Dec 2013
There is a chill in the air. Winter will be here in Japan soon. Persimmons are in season: bright red, sweet, juicy, and bursting with flavor.
Our local farmers dry them to make a tasty treat called hoshigaki (dried persimmons).
First, they peel the persimmons, leaving a small square at the bottom to prevent the juices from dripping out. Then they hang the peeled persimmons, spaced evenly, in the sun for several weeks, gently hand-massaging them in the process.
In time, the persimmons' natural sugars form a delicate frost-like coating, perfectly balancing their rich sweetness and soft, chewy texture. You can almost taste the sun in every heavenly bite.
I love them so!