Dried persimmon (hoshigaki)- Japanese home cooking class in Tokyo
Dried persimmon (hoshigaki) is a traditional Japanese dried fruit made by air-drying persimmon fruit, most commonly the astringent variety. Astringent persimmons are bitter when raw, but as they dry, the tannins responsible for the bitterness become insoluble, bringing out a natural, strong sweetness.
Dried Persimmons- Japanese dried fruits
How to Make Hoshigaki (Dried Persimmons)
Select astringent persimmons (such as Hachiya). Wash and gently dry them with a cloth.
Peel the skins carefully, leaving the stems intact for tying.
Cut lengths of kitchen string (about 70 cm), and tie the stems of two persimmons together with each string.
Sterilize the peeled persimmons by dipping them in boiling water for about 5 seconds. This step helps prevent mold.
Hang the persimmons outdoors in a sunny, well-ventilated, and rain-protected place. Make sure the fruits do not touch each other.
After about one week, when the skins have dried and hardened slightly, gently massage each persimmon with your fingers. Repeat this once or twice over the next week to help the inside become tender and evenly sweet.
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