winter white week: 4

dried persimmons
(please click to see it larger)

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.

Advertisements
This entry was posted in photography and tagged , , . Bookmark the permalink.

2 Responses to winter white week: 4

  1. magnusmog says:

    Beautiful picture and I learned something new – thanks!

  2. mary jane says:

    What a lucky girl. I think Saveur had an article about these, and I’ve wanted them ever since. Thanks for the link…and your picture is so great! so mysterious, first I thought it was a blown-out pita!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s