For centuries, the Japanese have used a traditional method of drying persimmons called hoshigaki. Each fruit is delicately peeled and hung to dry for at least 6 - 8 weeks, massaged by hand to coax out all of its natural sweetness as its caramelized flavor concentrates. What results is a delightfully chewy, sweet treat that often accompanies tea. We suggest enjoying it with a hot cup of First Flush Hojicha Roasted Green Tea. 

This item includes 1 tray of dried Japanese persimmons. The persimmon count ranges from 8-17 pcs depending on the producer and size of the fruit.