Source: Atlas Obscura
When most people think about Hachiya persimmons, often their bright orange-red color comes to mind. Or, those unlucky to try one before it’s ripened to sweetness might recall an astringent taste. But few have experienced the flavorful hoshigaki, the result of an ancient method of drying the fruit.
This labor-intensive way of preserving persimmons requires regular massages, drawing comparisons to Kobe beef. The end result is a dried fruit that’s rich, tender, and…The post These exquisite dried persimmons are massaged for weeks. appeared first on FeedBox.