Hoshigaki are Japanese dried persimmons. There are mainly two kinds of persimmons: amagaki (sweet persimmons) and shibugaki (astringent persimmons). Amagaki are delicious eaten raw, but shibugaki are not. When shibugaki are dried in the sun, they become sweet and delicious with the sugar crystallized on the surface. Hoshigaki making is usually done in late autumn when persimmons are harvested and the weather is cool.
How to Make Hoshigaki:
1. Wash fresh and firm shibugaki with stems intact.
2. Peel persimmons.
3. Tie strings in the stems and hang persimmons in a sunny and dry place in the way that persimmons don't touch each other.
4. When persimmons become darker and softer a few weeks later, they are ready for eating as confections. The longer they are dried, the harder they become.
How to Store Hoshigaki: Store hoshigaki in a gift box or container in a dark and cool room. It's best to eat hoshigaki before harden or moldy. Wrap each piece in plastic wrap, and hoshigaki can be stored longer in the freezer.
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