No, this isn’t a Halloween decoration. It’s the Japanese art of hoshigaki, and it starts this month! Last October’s issue of Sunset profiled the Yamanaka family of Northern California, detailing how they dry persimmons. From picking, air drying, and even massaging Hachiya persimmons, the entire family gets in on the action.
Once dried, the persimmons are shriveled but still moist and chewy. The sugary goodness inside will migrate to the edge, forming a white coat. They say the flavors are similar to dates and honey.
I’ve never tried persimmons in my life. What about you? They really do look like tomatoes, don’t they? That last one looks just like the roma in my fridge.
No time like the present; we’re smack dab in the middle of persimmon season. Why, you could even steal Sarah Ward’s recipe for persimmon and apple crumb pie.
Add a scoop of vanilla ice cream, and that would make a fine Turkey Day treat!
I Don't Get It 
I have never had a persimmon. I must change that.
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You of ALL people!
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I know. Weird.
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In Japanese, persimmons are called kaki. The Alpha Japanese Female is all atwitter because persimmon season has started. She loves them – only the fuyu – and can’t wait until Costco gets its once-a-season shipment. Those really are the best according to her since I don’t like kaki.
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I knew you would speak from authority on this issue. It’s all falling into place.
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And who knew she was a fuyu snob?
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No kidding. Try to bring a hachiya into this house and all you get is scorn.
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Beautiful! Love their creativity and artistry!
And love Japanese food! We have a Japanese in-law!
HUGS!!! 🙂
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You do? Interesting.
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