Hoshigaki: Traditional Japanese Dried Persimmon - Single

Hoshigaki is often called “the Kobe beef of the fruit world”, a centuries-old Japanese delicacy. Made through patience, care, and daily attention. We start with unripe Hachiya persimmons, naturally full of tannins and bitterness. They’re peeled, tied to twine, and hung to dry for their first week. Once the exterior firms up, each persimmon is gently massaged, just a few seconds a day, for about six weeks. This slow, steady process breaks down the tannins, transforming the fruit from firm and astringent to supple, then leathery, eventually developing a deep flavor and a natural bloom of sugar on the surface. It’s truly a labor of love, one that has become a cherished annual ritual for us, and one we hope you’ll fall in love with too.