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.

If you want to see what the hoshigaki look like while in the process of drying, Elise Bauer of Simply Recipes has some neat photos on Flickr.

Comments

[Elise]

It's worth a trek to Folsom, east of Sacramento to visit Otow Orchard in the fall, when the persimmons are ripe and they are making hoshigaki. It really is a labor of love.

[Carla]

Thanks, Elise. I'm going to make it out there one of these fall days. Your photos are gorgeous!

[Michael Sippey]

It could be the hour, but something tells me that "Persimmon Massager" would be just the perfect gig for me.