For centuries, the Japanese have been making dried persimmons, called hoshigaki, using a traditional method, to enjoy with tea.

There are two types of persimmons: the fuyu, which look like small pumpkins and can be eaten as soon as they turn orange, and the hachiya, which are larger and look like eggs but are very astringent unless they are fully ripe.

I fell in love with them and this is my second year making hoshigaki. I enjoyed every step of the way and I decided to share my journey with you.

This entry was posted in Persimmons by stathi.

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