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Ancient Japanese food art of Hoshigaki turns hachiya persimmons into an amazing, shelf-stable delicacy. The process is all done through patient hanging and massaging of the fruit. The process is listed on the Slow Food Ark of Taste under “Japanese Hand-Massaged Persimmons.”

Japanese Massaged Dried Persimmon: Hoshigaki

Hoshigaki are persimmons that are peeled and dried whole over a period of several weeks through a combination of hanging and delicate hand-massaging, until the sugars contained in the fruit form a delicate surface with a dusting that looks like frost. Unlike sliced dried fruit, which tend to be brittle and leathery, hoshigaki are succulently tender and moist, with concentrated persimmon flavor.

Hoshigaki making can become a great family tradition, something you can do with your children or grandchildren every Holiday Season. We love how it turns a fruit that no one knows what to do with into a delicious healthy treat that keeps for months. People refer to eating dried persimmons as a taste of, “honeyed sunshine”.

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