Hoshigaki (Dried Persimmons)
Inventory, lb : 0
This item was last sold on : 12/28/16
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Hoshigaki is as visually stunning and unique as its flavor and texture are on the palate. The result of the artisanal process is an aged, deflated, yet moist fruit with linear wrinkled grooves, shades of burnt orange and brown with a powdered glaze, a pleasantly chewy, moist texture, sweet and complex flavors of gingerbread and baking spices with a warm floral nose. As the fruits age over time, sugar continues to cake the surface, eventually masking much of the fruits' colors with a translucent white coat.
Hoshigaki is available during the mid-winter.
The Hoshigaki method is a labor-intensive Japanese tradition and an art. Whole firm Hachiya persimmon are peeled by hand and strung up by strings. After about a week, the fruits are massaged every three to five days for several weeks. At the end of this period, the fruits will develop a white bloom as sugars come to the surface. The white bloom is the indicator that the pulp has set and is ready to be eaten. As the process is time-consuming and requires patience, Hoshigaki is a rare commercial occurrence.
Hoshigaki can be sliced and eaten alone as a snack and alongside other dried and tarter fruits such as cherries, strawberries and pineapple. Hoshigaki can be used as an accoutrement to cheese plates and added to desserts such as cakes, pies, tarts and ice cream. Savory options include salads and soaking in liquid to make a compote or sauce for pork, duck and seafood dishes. Complimentary pairings include pomegranates, cara cara oranges, cream, brown sugar, syrup, pistachios, aged manchego, proscuitto, pumpkin, chiles, mild cheeses such as chevre and port salut, quince, apples and pears.
Hoshigaki was originally developed in Japan. It was created as a preserved sustenance of fruit when the only fruit available in winter months was citrus. During the 19th century, Japanese immigrants brought persimmons and the preserved craft of Hoshigaki with them to the Sierra foothills and San Joaquin Valley of California. As generations past, so did the practice, leaving all but a few descending producers. The 21st Century has brought a revival of Hoshigaki to the same region of California, where fruit farmers practice the method with passion and integrity. The practice still perseveres in its homeland of Japan. It is also practiced in China, Vietnam and Korea.
Recipes that include Hoshigaki (Dried Persimmons). One is easiest, three is harder.
|Root SImple||How To Make Hoshigaki (Dried Persimmons)|
|San Francisco Chronicle||Home made Hoshigaki|
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