"Master the Art of Making Hoshigaki: A Guide to Traditional Japanese Air-Dried Persimmons"

Hoshigaki is a traditional Japanese method of drying persimmons, resulting in a prized, dried fruit with a white sugar bloom. To make hoshigaki at home, you will need firm Hachiya persimmons, a peeler, a paring knife, butcher twine, and baking sheets. After peeling and trimming the calyx, the persimmons are cured in boiling water to eliminate bacteria. They are then tied with twine and hung in an area with good air circulation and some sun. After about three days, the fruit toughens, and daily massaging begins to shape the fruit and encourage the sugar bloom. The hoshigaki are ready to eat when they are dried but still somewhat pliable, and they can be stored for up to six months.