Hoshigaki: How to Make Japanese Dried Persimmons

Hoshigaki are Japanese dried persimmons. From the words “hoshi,” meaning “dried,” and “kaki,” meaning persimmon, making hoshigaki is a simple process that requires a few minutes of meditative attention each day.

To make hoshigaki, home cooks and artisans tend to the persimmons by hand, massaging them over many weeks until the natural sugars “bloom” on the outside of the fruit to create their signature snowy, powdery appearance. These labor-intensive, coveted dried fruits are traditional gifts for the new year.

Drying persimmons is a great way to use up a large haul of these seasonal gems—without having to wait for them to ripen and turn soft. (If your persimmons are already ripe, use them in persimmon bread and muffins, persimmon cookies, and persimmon jam.) Here are a few things to remember about the process:

1. 1. Use the right kind of persimmon. Japanese hoshigaki feature astringent-when-unripe Hachiya persimmons rather than crunchy Fuyu persimmons. Hachiya persimmons are native to China, but also appear in Korea and Japan, where growers cultivate the deep orange, acorn-shaped fruits.
2. 2. Choose a dry indoor spot with indirect or partial sun. In Japan, some households hang their hoshigaki from eaves (the part of the roof that overhangs the building). A sunny window is an ideal spot for curing hoshigaki, but depending on your space, you could also use a laundry rack—the keys are dry warmth and good circulation, which prevent mold growth.
3. 3. Serve hoshigaki as a snack. Serve hoshigaki with green tea or as part of a cheese board with assorted cheese, nuts, and creamed honey. Learn how to make the perfect charcuterie board by balancing sweet and savory flavors.

Follow this step-by-step guide to make homemade hoshigaki.

1. 1. Clean and peel the persimmons. Start with unripe Hachiya persimmons. Trim away any leaves, and peel the whole fruit. Dunking the peeled persimmons in boiling water or vodka will sterilize the surface, but it’s not strictly necessary.
2. 2. Attach the stems to twine. Tie a slip knot around the exposed stems of the peeled fruit. For persimmons without stems, use a small (sterilized) screw.
3. 3. Hang the persimmons. Secure the twine to bamboo rods or a wire rack, leaving space between each fruit.
4. 4. Allow the fruit to air-dry. Hang the bamboo rods or place the racks in front of a window. For the first week, do not touch the persimmons. Allow the surface to dry out and become slightly tacky.
5. 5. Massage the persimmons. After the initial drying process is complete, gently massage each persimmon for a few seconds, once a day for six weeks. The persimmons will become tougher and more pliable towards the end of the curing process, but be very gentle at first.
6. 6. Enjoy. Once the white bloom appears on the surface of the fruit, the hoshigaki are ready. Slice into thin pieces, or enjoy whole. Store in an airtight container for up to six months.

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