Ever seen one of these before? Neither had I until Sean Timberlake from Punk Domestics presented me with this beauty while on a trip to San Francisco.
It’s hoshigaki, the traditional Japanese dried persimmon.
Seems like it’s a thing. I expect now we’ll start seeing them everywhere.
As hoshigaki is a dried fruit it’s not too surprising that it tastes a little figgy. It’s kind of raisin-y, velvety in texture but sweeter. I understand it’s traditionally served as a tidbit with tea.
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As hoshigaki ripen they develop a gentle white bloom of sugars on the surface. Don’t worry, it’s not mold.
Here’s the link for Sean recipe for hoshigaki on his Hedonia blog.
