Making Dried Persimmons (Hoshi Gaki)/干し柿を作る

Japanese Food

Like I said in the preceding post, I made dried persimmons (hoshi gaki) using the astringent persimmons (shibu gaki).

With this shape of persimmons, the peeler worked very fine!

These ones are rather soft and had bruises, so I decided to leave them undried. When they turn into pulp, they will lose astringency.

23 x 3 = 69 persimmons in total:
全部で、柿が23 x 3 = 69個:

It will take about one month to completely dry persimmons. I hope I can shorten the time by drying them indoors and using a dehumidifier.

Comments on Facebook