Ever on the forefront of the world’s exotic edibles, this month’s Saveur exposes a nation of unprepared readers to the wonders of the hoshi
—Japanese massaged dried persimmon.

If you’re into persimmons—that’s kind of unusual, frankly—hoshi gaki are your foie gras, your filet mignon, your Beluga caviar. Hung with string from a bamboo pole, the drying persimmons are massaged by hand every other day for up to five weeks until the fruits’ fructose rises to the surface in a bloom that resembles powdered sugar.

If this kind of deeply traditional and/or nutty dedication to the perfect dried fruit appeals to you, Penryn Orchard Specialties can hook
you up
to the tune of $28 a pound.

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