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Market Watch: The art of hoshigaki-making
The traditional Japanese art of making the dried persimmons called hoshigaki is a mind-bogglingly labor-intensive artisanal process. The fruits of the acorn-shaped Hachiya variety are harvested firm, peeled by hand, strung up to dry for a month or so and manually massaged to break up their fibers and keep their flesh soft. If all goes well (and there's a lot that can go wrong), the surface of the finished product is covered with a fine white powdered sugar naturally exuded by the fruit. The flesh within has a tender but chewy texture and a sweet, spicy flavor, like raisins and gingerbread.
By David Karp, Special to the Los Angeles Times
December 10, 2010