Hoshigaki

Hoshigaki (kaki séché)

What it is

Astringent Hachiya persimmons are peeled, strung up and then hand-massaged every few days for three to five weeks, the massage breaking the pulp inside while the skin stays whole. The white bloom that finally appears is not mould but the fruit's own sugar drawn to the surface; dried persimmon has been made as ceremonial confectionery in Japan since the Heian period.

In the kitchen

Pick the fruit firm, in October, never soft: a ripe Hachiya cannot be hung. Hang it in cold moving air - still, humid air is what spoils a batch, not the fruit itself.

Goes with

Walnut Matcha Junmai sake Butter Goat cheese Chestnut Yuzu Dark chocolate

Same species

Persimmon

In season alongside

Arbutus berry Blood orange Candy cap Cherimoya Date Lychee

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