Hoshigaki Dried Persimmon

Hoshigaki is a traditional Japanese delicacy that turns fresh persimmons into candy-like dried fruit. The process of creating hoshigaki has been perfected over centuries and involves peeling and carefully hand-massaging the persimmons as they slowly air-dry, resulting in a uniquely sweet, complex flavor and slightly chewy yet soft texture. Although the process is simple, it takes a little time and effort, but it is very rewarding and hanging persimmons to prepare this treat will make you feel like you are in the Japanese countryside.

What is Hoshigaki?

Hoshigaki are a traditional Japanese delicacy made by drying fresh persimmons (also known as persimmons) using a centuries-old process. This process involves carefully peeling the persimmons, hanging them to dry, and gently massaging them for a few weeks. As they dry, the fruits develop a soft, chewy texture and a rich sweetness, reminiscent of dried dates and figs. The natural sugars found in persimmons produce a white coating on the outside of the fruit called “sugar bloom,” which is what makes hoshigaki especially delicious and unique. Even without the sugar bloom, dried persimmons turn a dark amber color and are super delicious.

Hoshigaki are also a symbol of patience and craftsmanship in Japanese culture due to the long and laborious process needed to make them. They are often given as prestigious gifts during the winter season.

Ingredients needed to prepare Hoshigaki

Astringent persimmons

Hoshigaki, the traditional Japanese dried persimmon, is typically made using astringent persimmons, most commonly the Hachiya variety. Here’s what you need to know about this ingredient:

• Astringent persimmons:
  – These persimmons, when unripe, have a high tannin content which makes them extremely bitter and unpleasant.
  – The most common variety used for hoshigaki is the Hachiya persimmon, which has a large, acorn-like shape.
• Characteristics:
  – Astringent persimmons are larger and elongated than non-astringent ones.
  – They have a bright orange color when ripe.
  – The pulp is soft and gelatinous when fully ripe.
• Maturation:
  – For hoshigaki, these persimmons are used when they are still firm but ripe.
  – If used when too soft, they will not hold their shape during the drying process.
• Transformation during drying:
  – As firm persimmons dry, the astringency disappears.
  – The natural sugars of the fruit are concentrated, giving a sweet and complex flavor.
• Why astringent persimmons are ideal:
  – Their high tannin content helps preserve the fruit during the long drying process.
  – The transformation from astringent to sweet creates a unique flavor profile.
• Alternatives:
  – Although Hachiya persimmons are traditional, other astringent varieties can also be used.
  – Non-astringent persimmons (such as Fuyu) are generally not suitable for making hoshigaki.

In Japan you can buy them in supermarkets in winter or collect them in the natural environment. Choose ones that have the stem left in a T shape to make it easier to tie the rope.

Equipment needed to prepare Hoshigaki

You need 23 inch to 27 inch/60-70cm polyethylene rope or twine that you can buy at hardware stores for packing, etc. One rope can hold two persimmons, so if you have 20 persimmons, you need 10 (all together you need about 20-23 feet/6-7 m to cut 10) for example.

Step by step instructions

Preparation for drying

1. Wash and peel the persimmons with a sharp paring knife or potato peeler. It’s a personal preference.
2. Starting from the bottom of the persimmon, peel each fruit vertically towards the top.
3. Tie a slip knot at the end of each rope.
4. Widen the space between the twisted ropes just above the knot.
5. Hang a persimmon stalk through the opening of the string.
6. Repeat above for all persimmons.
7. Boil water in a pan and immerse the persimmons in it for about 5 seconds. Don’t forget to do this step because it sterilizes your food and prevents mold from forming.

Drying process

1. Hang persimmons on a clothesline outdoors in a well-ventilated, sunny location with good air circulation. Arrange the persimmons so that they are staggered and not next to each other. On rainy days, move the clothes airer indoors or to a place where it is not exposed to direct rain. Also, if you dry them outdoors, they could be eaten by birds and other animals like mice or insects like bedbugs, so bring them indoors overnight.
2. After about 5 days to a week, the outer skin will begin to harden. At this point, gently squeeze/massage each persimmon with your fingers (avoid crushing it). Massage them again every two days onwards. This removes the bitterness and it will get sweeter quickly.
3. It depends on the size of the persimmons and the weather conditions, but it usually takes a couple of weeks (about 2 to 3) for the bitterness to disappear and the desired consistency is reached, then cut the threads along with the branches. The degree of dryness depends on how long you leave them. If you like hard persimmons, you can dry them longer, while if you like softer persimmons, you can dry them longer.

Hoshigaki Depot

If it is completely dry, it can be stored at room temperature. However, the shelf life of the original sweet flavor is 2-3 days at room temperature as it will start to dry out. It is therefore advisable to store in the fridge or freezer.

Storage in the refrigerator

After wrapping each fruit in cling film or paper, place it in a bag or container and place it in the vegetable drawer. The shelf life will be about a month longer than at room temperature, but it is important to keep it airtight as it dries out easily.

Storage in the freezer

Wrap each hoshigaki individually in plastic wrap, place in a zip-lock freezer bag, and store in the freezer. It will keep for about 6 months. Thaw it naturally at room temperature for about 5-6 hours before consuming it.

Serving Tips

Hoshigaki can be served in a variety of delicious ways. An excellent pairing is with Shiraae, a traditional Japanese salad of tofu puree. The creamy, nutty flavors of shiraae complement the sweet, chewy texture of hoshigaki beautifully.

For a delicious contrast of textures and flavors, serve hoshigaki with pickled daikon and carrot. The tangy, crunchy flavor of these pickled vegetables lends a refreshing taste to the rich sweetness of dried persimmons. This combination offers a balance of flavors and creates a visually appealing dish.

Frequently asked questions