JAPANESE DRIED PERSIMMONS RECIPES
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HOSHIGAKI (DRIED PERSIMMONS) RECIPE - NYT COOKING
Japanese hoshigaki are a special, seasonal treat made with firm, astringent Hachiya persimmons that are dried for a few weeks until they become extremely tender and sweet. The prep is a little intensive — each fruit must be peeled, dunked in boiling water and suspended in such a way that it doesn’t touch anything, to discourage mold from forming. If the stems haven’t been cut so they’re easy to tie with string, they will require binder clips or another makeshift hanging solutions. But after the persimmons are set up, all they need is plenty of time, sunlight and air to transform into succulent hoshigaki. Slice the dried fruit and nibble it as is for dessert, pair it with good cheese, or toss it into a simple green salad.
Provided by Tejal Rao
Total Time 1 hours
Yield 24 persimmons
Number Of Ingredients 2
Steps:
- Wash the fruit well. Remove the leaves, then use a knife or vegetable peeler to remove the peel from the crown of the fruit around the stem. Continue to peel the entire fruit, leaving the stems intact and cutting out any brown spots. Set up a rack or bar, such as a clean laundry rack, near a window with a large piece of parchment underneath. You should be able to suspend the fruit so they don’t touch one another or any other surfaces.
- Tie and sterilize the fruit: Cut a 20-inch piece of thin string for every 2 persimmons and tie the string to the stems of the persimmons using no-slip knots on both ends of each piece. Trim excess string if needed. If the stems aren’t long enough to tie, fix binder clips to the stems and tie those. If the stems aren’t long enough for that, run short bamboo skewers through the tops of the persimmons and tie the skewers. Bring a pot of water to a boil and, holding each piece of string at the center, dunk the fruit for a few seconds, then lift out.
- Hang each string over the prepared rack, so the fruit is dangling on either side of the bars, but not touching anything. Ideally, keep the rack in a sunny, dry, well-ventilated spot, either indoors or outdoors.
- After a week of drying, you can start to lightly knead the fruit every day, rolling each one gently in clean hands to help it dry evenly. Watch for any mold, which you can remove with a cotton swab dipped in alcohol, and for firm spots, which you can focus on when you knead the fruit.
- Over the course of about 3 weeks, the persimmons will shrivel and shrink, and its sugars will come up to the surface and crystallize, forming a white layer. Once the sugar is visible, you can eat the fruit or continue to dry them, and you can stop kneading them. When the fruit is firm and dark and more powdery sugar covers the surface, it’s ready to remove from the drying rack and store in an airtight container at room temperature for up to 1 month or in the freezer for up to 6 months. It tastes best immediately after drying, when you can slice and eat it as is.
JAPANESE DRIED PERSIMMONS – SUNNYVALE-GARDEN
Japanese Dried Persimmons. There are two major types of persimmons commonly available in America: fuyu and hachiya. Fuyu persimmons are squat and round and can be eaten out of hand like an apple. They have a crisp, almost waxy texture, and a sweet flavor slightly reminiscent of gingerbread. For hoshigaki, however, you will need to use hachiya ...
From sunnyvalegarden.com
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HOW TO MAKE HOSHIGAKI (JAPANESE DRIED PERSIMMONS)
Mar 25, 2020 · The Spruce / Sean Timberlake. For centuries, the Japanese have been making dried persimmons, called hoshigaki, using a traditional method.These chewy, mildly sweet fruits are commonly enjoyed as a tea sweet, particularly with green tea.. At their most basic, hoshigaki are persimmons that are peeled and hung until they shrivel and a natural sugar coating forms on their surface.
From thespruceeats.com
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HOW TO MAKE HOSHIGAKI (JAPANESE DRIED PERSIMMONS) | KYOTO ...
Dec 15, 2012 · Persimmons are delicious, but dried persimmons are divine. Totally divine!! Let me qualify that though. There are small, hard, dried out dried persimmons (in Japan they are ‘Made in China’) and then there are big, plump, soft, wet, sticky, gooey dried persimmons — sounds decidedly sexy and they are! These high-quality dried persimmons are very […]
From kyotofoodie.com
From kyotofoodie.com
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HOSHIGAKI (JAPANESE DRIED PERSIMMON)
Jan 06, 2021 · Leave the stem. 2. Tie a rope around the stem. 3. Tie the end of the rope to something you can hang like a hook. 4. Boil peeled persimmon in boiling water for five seconds and pat with paper towel gently to remove excess water. 5. Hang persimmons for two to three weeks at a cooler place with some breeze.
From asianveganandbeyond.com
From asianveganandbeyond.com
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?HOSHIGAKI?HOW TO MAKE SIMPLE JAPANESE DRIED PERSIMMON ...
Oct 11, 2017 · The persimmon at my house is a variety called Saijo. Saijo persimmon is a variety suitable for dried persimmons because it is astringent persimmon. This persimmon has been dried persimmons in Japan as a preserved food from over 500 years ago. Choosing a place is important to make dried persimmons. A place not exposed to rain. Well ventilated place.
From kaxtukei.com
From kaxtukei.com
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PAMPERED JAPANESE DRIED PERSIMMONS | FOOD GAL
Jan 27, 2009 · So when I spied these dried persimmons at Nijiya Market in San Jose last week, I had to buy a package to try. The traditional method, brought here by Japanese immigrant farmers who settled in Placer County, require that firm persimmons be peeled by hand, and hung by string for several weeks.
From foodgal.com
From foodgal.com
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HOW TO MAKE DRIED PERSIMMONS - SUNSET MAGAZINE
Aug 31, 2018 · Japanese Dried Persimmons. These are the steps Nicole Yamanaka learned from her Japanese American grandparents, who started their family’s tradition in California.. 1. Pick and wash the fruit. Choose Hachiya persimmons (the type with a pointy base) that are mostly orange but still hard, with the stem attached.
From sunset.com
From sunset.com
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?HOSHIGAKI?HOW TO MAKE SIMPLE JAPANESE DRIED PERSIMMON ...
Oct 11, 2017 · The persimmon at my house is a variety called Saijo. Saijo persimmon is a variety suitable for dried persimmons because it is astringent persimmon. This persimmon has been dried persimmons in Japan as a preserved food from over 500 years ago. Choosing a place is important to make dried persimmons. A place not exposed to rain. Well ventilated place.
From kaxtukei.com
From kaxtukei.com
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PAMPERED JAPANESE DRIED PERSIMMONS | FOOD GAL
Jan 27, 2009 · So when I spied these dried persimmons at Nijiya Market in San Jose last week, I had to buy a package to try. The traditional method, brought here by Japanese immigrant farmers who settled in Placer County, require that firm persimmons be peeled by hand, and hung by string for several weeks.
From foodgal.com
From foodgal.com
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GROCERY NINJA: DRIED PERSIMMONS ARE A TASTE OF HONEYED ...
Aug 10, 2018 · Hoshigaki are tender, succulent, and moist. These are Hachiya (acorn-shaped) persimmons dried the traditional Japanese way—in the sun, with nary a preservative in sight. The taste is intense—concentrated persimmon flavor with honeyed overtones and perhaps the barest hint of cinnamon—but it's definitely the texture that gets to me.
From seriouseats.com
From seriouseats.com
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DRYING PERSIMMONS | HOSHIGAKI RECIPE | SHOCKINGLY DELICIOUS
Nov 16, 2014 · Allow persimmons to hang for 3-4 weeks, gently massaging them once a week to distribute the sugar in the fruit. At the end of the drying period, remove twine and metal screw (if using), and store them in a covered container or zipper-top plastic bag (much as you would store dates). They will be darkened and shriveled, and jammy when you bite ...
From shockinglydelicious.com
From shockinglydelicious.com
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ULTIMATE GUIDE TO HOSHIGAKI, JAPANESE DRIED PERSIMMON ...
Sep 24, 2018 · Autumn is the best season to make dried Japanese persimmon, usually in October or November (or when the temperature is below 50 degrees Fahrenheit). If it’s too warm or humid, the fruit will mold. Even when totally dried, hoshigaki does not store well, so proper storage is crucial to preserving the fruits of your labor.
From umami-insider.com
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JAPANESE DRIED PERSIMMONS ARE WORTH EVERY MASSAGE | BON ...
Mar 07, 2018 · A packaged dried persimmon from Vietnam, where hoshigaki-making is alive and well. But if it’s hoshigaki or bust, you can order a case from Otow Orchard or Penryn Orchard, both of which are in ...
From bonappetit.com
From bonappetit.com
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DRIED PERSIMMONS INFORMATION, RECIPES AND FACTS
Japanese Dried Persimmons are considered rare due to their limited quantities, and their luxury price tags reflect the amount of time and energy that growers put into creating the dried fruits. Dried Persimmons are consumed out of hand and are also favored as a sweetener for baked goods, beverages, and appetizers.
From specialtyproduce.com
From specialtyproduce.com
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DEHYDRATED FUYU PERSIMMONS | NOUVEAU RAW
Place the slices on the mesh sheet that comes with the dehydrator in a single layer. If possible, use a mandolin for slices the persimmons. Even cuts will ensure that they all dehydrate at the same time. I used the 1.5 mm slicing blade. Slice down to the pits, flip to other side and slice again down to the pit.
From nouveauraw.com
From nouveauraw.com
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THIS IS THE KOBE BEEF OF DRIED FRUIT - SAVEUR
Nov 14, 2016 · This is the Kobe Beef of Dried Fruit. Why hoshigaki, Japanese-style dried persimmons, are totally worth their $40 a pound price tag By Kristy Mucci | Published Nov 14, 2016 10:00 PM Food
From saveur.com
From saveur.com
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15 WINTER DESSERT RECIPES WITH PERSIMMON | DOMINO
Dec 01, 2016 · Sprinkle them with pomegranate seeds for an extra oomph of color. Steamed Persimmon Pudding Persimmons and pudding go hand in hand. This one is full of golden raisins, candied ginger, pecans and two types of persimmons—hachiyas and fuyu. The dried persimmon garnish adds a sweet touch of sophistication to this flavorful pudding.
From domino.com
From domino.com
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JAPANESE PERSIMMON SHIBUGAKI | KYOTO FOODIE: WHERE AND ...
Oct 31, 2008 · Japanese Persimmon Shibugaki (??) Autumn is persimmon time in Japan. The shibugaki is an astringent persimmon that can be enjoyed only when it is very ripe, or has been blet. I like to spoon the soft, dripping flesh out like ice cream from a paper cup. Persimmons are called ‘kaki’ in Japanese. There are numerous […]
From kyotofoodie.com
From kyotofoodie.com
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HOSHIGAKI: DRIED PERSIMMONS AT HOME - LIFE & THYME
Nov 15, 2019 · With persimmons, I make hoshigaki, an ancient Japanese method of drying persimmons; the recipe is in my new book, Japanese Home Cooking: Simple Meals, Authentic Flavors. The Hachiya variety is not edible when they are firm. Their flesh is intensely tannic and bitter. You have to let the fruit ripen until it turns pulpy and jelly-like.
From lifeandthyme.com
From lifeandthyme.com
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SOME PEOPLE GOT INTO SOURDOUGH. I TURNED TO A JAPANESE ...
Jan 07, 2021 · Hoshigaki (from the Japanese terms hoshi, meaning dried, and kaki, persimmon) are dried persimmons, made with a centuries-old technique that’s both incredibly simple and ridiculously labor ...
From eater.com
From eater.com
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MORE ABOUT HOSHIGAKI (JAPANESE DRIED PERSIMMONS) - GENERAL ...
Dec 03, 2006 · Hoshigaki connoisseurs prize dried persimmons that are whole, unblemished and more smooth than wrinkled, their frosty sugar bloom delicate and uniform." The season in California is December - January. The persimmons take 3 - 6 weeks to dry after the October harvest. Rain and fog delays and can even wipe out the crop.
From chowhound.com
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