Persimmon, Hachiya, Organic, Each
$1.99
In Japan, Hachiya persimmons are revered for their drying ability and are traditionally made into hoshigaki. The name hoshigaki is a combination of “hoshi,” meaning “dry” and “kaki,” meaning “persimmon,” and hoshigaki has been made for centuries as a method to preserve fruits during the cold winter months. The traditional drying process uses unripe Hachiya persimmons, and the fruits are peeled, hung from a string, and left to dry for 4 to 6 weeks. As the fruits are drying, they must be hand massaged to soften the flesh, and over time, they develop a soft, dense, sticky, and chewy consistency. Hoshigaki also produce a white bloom on the surface, which is a natural coating of sugar, and this bloom is one of the traits that signals the dried fruits are ready for consumption. Hoshigaki are commonly sliced and consumed as a sweet snack, or they are used to flavor wagashi, Japanese sweets served with green tea. The dried fruits are also used as decorations during New Year celebrations. Hoshigaki can be seen strung in windows, along covered porches, and in well-ventilated rooms, and the fruits are a symbol of longevity and good luck. Some Japanese families also gift hoshigaki to friends and family as a gesture of goodwill.