In January, I started the process of making Hoshigaki, the Japanese dried persimmons that Sean and DPaul introduced me to in December. The process was fairly straight forward – next year, I am going to think ahead of time how to set up the drying racks, so that I can preserve more.
Step 1 – I washed the persimmons, then cut around the top of the crown.
Step 2 – Peeling the persimmon
Step 3 and 4 – Attach a rubber band into the cut around the crown. Connect rubber band to binder clip
Step 5 – Hang the persimmons on their binder clips from pretty ribbon strung between my kitchen cabinets. I am fairly certain this part of the process could be vastly improved, it was slightly odd having the persimmons hanging there all month (or 6 weeks in my case).
Step 6 – Slice and serve, or package between wax paper and save in airtight container. Interesting to note, my persimmons did not “bloom” which I wonder if that means I did something incorrectly. My friend Donia thinks it might be because of differing levels of sugar in the persimmon. Humm, no way to tell until I try it again next year.