Hoshigaki: Massaged Dried Persimmon

Sonoma Valley Wholesale Nursery founder Paul Martinez learned the art of Hoshigaki in 1978 from macrobiotic healer and farmer Naboro Muramoto, who helped introduce the Japanese tradition to American farmers.

Hoshigaki are ripe Hachiya persimmons peeled whole; hung in a hand-crafted drying closet; delicately hand-massaged daily; and meticulously dried in rotation over 3-4 weeks. The process is so labor-intensive it has all but disappeared from commercial production.

With time, your Hoshigaki will form a natural crystallized sugar coating that further deepens the flavor and excites the palate. Store in a sealed container for up to one year.

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