Video from Slow Food Nation: Hoshigaki Persimmons
This is the video referenced in the Blenheim apricot post.
Erick Haeberli of We Love Jam sells these persimmons, called hoshigaki. Hoshigaki persimmons are part of an old Japanese culinary tradition brought to northern California by immigrant Japanese farmers in the early part of the last century. Each farmer has their own preparation technique and style. But all are first hand peeled and hung to dry and massaged by hand daily until they are the perfect consistency. I haven't tried these yet but the flavor is supposed to be unbelievable. They cost around $30/lb.