For centuries, the Japanese have been using a traditional method for making dried persimmons, called hoshigaki. These pleasingly chewy, sweet fruits are commonly enjoyed as a tea sweet. Each persimmon 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. We suggest enjoying it with a hot cup of First Flush Hojicha Roasted Green Tea.
This is 1 tray of 17 dried Japanese persimmons.