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Home Cooking

Home-made hoshigaki (Japanese dried persimmons)

rworange | Dec 3, 200609:27 PM     3

This week in the SF Chronicle there was an article about hoshigaki ...

"Hoshigaki are made from whole Hachiya persimmons, meticulously peeled, that dangle from a pole for a month to dry. While drying, they are gingerly massaged every few days to redistribute the fruit's sugars and bring them to the surface in a delicate white bloom.

Hoshigaki have a yielding texture and an intense but not tannic persimmon flavor"
http://www.sfgate.com/cgi-bin/article...

This seemed interesting, but the local market is charging $19 for about 10 ... no way to try a single. They look like this.
http://www.atsugi-museum.com/hoshigak...

One poster on the SF board has a method of drying these in the oven at home over a three day period. Hope that will get shared here.

I did find a few ways to do this on the web, but none of them three days ... here they are FYI

http://the.honoluluadvertiser.com/art...

http://www.hawaiifruit.net/hoshigaki.jpg

Cool picture of the stringed persimmons
http://bunnyfoot.blogspot.com/2005/11...

More stuff about them in general on the General board.
http://www.chowhound.com/topics/347870

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