hi there friends. it’s been a very pretty week, hasn’t it? as i write a white german shepherd is passing through, his white fur reflecting the bright morning sun.
today i bring you hoshigaki, or hand-dried persimmons. a friend brought these directly from his family orchards; and these are the softest dried persimmons I’ve had (unlike the hockey pucks my cousins and I threw at each other when my grandmother wasn’t looking — it didn’t matter, as most dried persimmons were used for brewing persimmon tea, a common korean dessert).
I love the way the fruit sugar crystallizes on outside of the persimmons. It looks a bit like snow, but it doesn’t come out easily. The flavor is a true persimmon flavor, intense and sticky, concentrated in each bite. Think of a cinnamon sticky bun, but without all the flour and excess sweetness. There is a wonderful balance of flavors– a little tartness, just right sweetness, and a good amount of spices.
You can find out more about hoshigaki here, there’s a wonderful slideshow of how they are made (each persimmon is carefully picked, peeled, hung, and massaged, all by hand). More information can also be found in this article.