How to make HOSHIGAKI: DRIED ASTRINGENT PERSIMMON| JAPAN LIFE

March 7, 2021

I took this video on Nov. 25th 2020.
I made one of the common and famous snacks in winter here in Japan.
That's HOSHIGAKI. Hoshi means to dry and Gaki is from KAKI ( persimmon)
Japanese always find a unique way how to make some food (not so good ) into a very yummy one. Astringent persimmon is not likely to be eaten as it is because of its tangy taste from the name itself. And so they looked for a way how to make it tasty. That is to air dry it for 4 - 6 weeks, making its sugar ( fructose ) to naturally come out and to not taste tangy.

It was a lot of work ( gently massaging everyday each of the persimmon )
And that explains why it's a little pricey in the market.

I hope you'll enjoy the video and maybe try making it too.
Thank you and Good day to all.
Be blessed and be a Blessing!

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Видео How to make HOSHIGAKI: DRIED ASTRINGENT PERSIMMON| JAPAN LIFE канала Japan Simple Lifestyle