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The Taste section in today’s Sacramento Bee featured an excellent article about hoshigaki—a traditional Japanese method of drying persimmons. The focus of the article is Otow Orchards in Granite Bay, California, where large crops of persimmons are grown and dried every year. I’d heard of the hoshigaki process several years ago through a Slow Food article that mentions Otow Orchards as well. After the fruit is harvested, it is trimmed and strung up to dry. It then receives regular massages by hand to adjust its texture and draw its natural sugars to the surface. The result is a tender dried persimmon with a fine coating of sugar.
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