Pop Japan

While other countries love to eat fresh persimmon, Japanese persimmon lovers like it dried. They call the dried persimmon Hoshigaki. Japanese use bitter persimmons like the Hachiya persimmons in drying as seen on the video.

In making hoshigaki, persimmon pickers select the fruit whose size is enough to hang. Persimmons take 3-7 days to ripe to increase its softness. The persimmons are then sliced and peeled up to the stem and then hung in the strings to dry. Persimmons now undergo shade-shading for 2-3 days in a well-ventilated place. Once dried, the surface of the persimmon is then brushed. The white powder that the persimmon produce is the sugar that came out of the fruit. Once brushed, the persimmons are now sun-dried for several more days.

The dried persimmons produced are chewy and sweet which is best served with tea, particularly green tea.
 

Tags: technology, japantech, persimmon, hoshigaki, dried persimmon, hachiya persimmon, process, picking, drying, slicing, peeling, video, shade sahing, green tea