I am eating the last of last year’s crop as I start to dry this year’s. Still very good. Stored in a glass jar in the pantry closet. It was an experiment to see if they needed refrigeration and how long I could keep them. They were not sterilized in the beginning, nor dipped in alcohol. Since I did over 300, I merely gave one or two squeezes per day to each fruit.
Thanks for the video. I have a kaki tree and i think it gives probably 100 kg of fruits. Half of it went lost because we didn't know how to preserve it. We tried to make jam but didn't went good.
This is a wonderful method, but is time consuming for a whole crop. I've done up to 150 in a season, but that hardly made a dent in the total fruit from my local tree and took quite a long time a fair amount of space. To be fair, my tree is over 30 years old, so it's quite a large tree with lots of fruit. Making them this way is by far my favorite way to enjoy hachiya persimmons. I prefer to eat fuyu persimmons straight off the tree like an apple.
I find it's better to peel them while they are still hard. They ripen while drying. That said, you'll want to wait until they are starting to turn orange. A little yellow is ok.
@AwoooOga3503 If your balcony is dry and environment is not humid, it will work outside, otherwise I advise in the kitchen with good circulation. The risk is that they will grow mold.
You certainly could. I live in a humid environment near the ocean and if they are too moist, they grow mold. The drier air inside the house helps with that.
I've eaten them up to 2 years after, but they start to get drier after a month. Storing them in the fridge can extend the time they are good, but like bread that's been in the fridge, it does dry them out a bit.
@@SoilSoulandSpirit thank you. mine link a bit different from yours after 4 days. they have these tiny black spots (thatI have seen in fresh ones too). is this dependent on variety?
@@svenlauke1190 I'm not sure about black dots, it might be a different types of mold. Is there a "skin" forming? For mold, it sound like you need to increase the airflow. I suggest a oscillating fan. Discard any with mold, as it can spread to the others.
@@SoilSoulandSpirit the black spots sometime appear as soon as you bite into one (fresh), so I think its oxidation, but it looks very different from yours (or others I have seen on the internet). will increase air flow, thank you!
Its harder to get good cooking/hachiya persimmons like these where im from, but we do have a lot of locally grown fuyu persimmons. Would this process workvfor them as well? Or do you think they're too firm for this method?
@kinexkid I have done it with both types and since the fuyu are less sugary, you have to let them get more ripe first which makes peeling them harder. Both ended up being delicious, although I prefer to eat fuyu raw like an apple.
Hi ac, that's a great question and a tricky one. Avoid leaving them unattended if you can. I've done that several times and they are worse off for it. Making hoshigaki depends on a balance between warm/cold, wet/dry. So much of it depends on when in their process you plan on leaving. Initially, you need good airflow with warm-ish temperatures, so the skin forms. They are most vulnerable to mold at this stage. Once the skin forms, humidity is less of an issue and massaging the pulp to move the water to the surface becomes more important. Warmth speeds the process, so they will need more regular attention if in a warm house. If you leave them unattended during this stage, the skin can become thick and tough while the insides are still soft. Cooler temperatures with less airflow can slow things down. Once the skin is well formed and they've been massaged a few times, you can leave them for a bit. This is the longest window you can leave them, but you run the risk of having them dry too much. Good luck, and let us know if you have any success with different techniques :D
I wait until they are mostly red, but still firm before picking and peeling. Bruising the flesh when peeling leads to mush spots and bugs, so firmer is good. The sugars develop while they dry.
@5hp3nd1 You can skip the massaging, but then the resulting dried fruit will be much harder, and dry unevenly. Try to enjoy the process of watching them develop and participating in their becoming.
Very nice video which has healing energy! Thanks! But sorry that it really disturbs me when you call it is "Japanese" traditional cuisine art which belongs to Chinese culture and history (we can find hundreds of similar videos on yt but no one will be agree that it's from Japan... ) . Imagine if we say Tiramisu (Italy) is from Japan or Buddhism is from Rome. You can do it better(sure it's possible:) but please respect the Origin(at least when you address it in the title).
Hi @qianle, thank you for your interest and the history lesson. From what I know, the Chinese method does not involve the hanging and massaging of the fruits. See en.wikipedia.org/wiki/Dried_persimmon for the various methods.
When I was a kid, I helped make dried persimmons with persimmons from the mountains.
Wow its nice sound
How did you dry it? Share the process. Can i do it at home?
Thank you. My first try was really good. I'll make some again !
Thank you, I was able to successfully dry my persimmons. Lovely snack when hiking in the Pyrenees (France)
Gorgeous! What a beautiful process. And so yummy!
It really is!
Thank you so much for sharing your method! ❤ I can't wait to try it.
I am eating the last of last year’s crop as I start to dry this year’s. Still very good. Stored in a glass jar in the pantry closet. It was an experiment to see if they needed refrigeration and how long I could keep them. They were not sterilized in the beginning, nor dipped in alcohol. Since I did over 300, I merely gave one or two squeezes per day to each fruit.
Yes, they keep fairly well without refrigeration. I found that they tend to dry out over time and get hard to chew.
Thanks for the video. I have a kaki tree and i think it gives probably 100 kg of fruits. Half of it went lost because we didn't know how to preserve it. We tried to make jam but didn't went good.
This is a wonderful method, but is time consuming for a whole crop. I've done up to 150 in a season, but that hardly made a dent in the total fruit from my local tree and took quite a long time a fair amount of space. To be fair, my tree is over 30 years old, so it's quite a large tree with lots of fruit. Making them this way is by far my favorite way to enjoy hachiya persimmons. I prefer to eat fuyu persimmons straight off the tree like an apple.
Thank you! Do you consider them as ripen as soon as they turn orange or do you want to wait until they get soft?
I find it's better to peel them while they are still hard. They ripen while drying. That said, you'll want to wait until they are starting to turn orange. A little yellow is ok.
Can I dry this in winter time in my balcony or the kitchen?
I'm just wondering what's the best conditions are to drying them.
@AwoooOga3503 If your balcony is dry and environment is not humid, it will work outside, otherwise I advise in the kitchen with good circulation. The risk is that they will grow mold.
That is very interesting, I would love to try that method for my Persimmons too.
Let us know how it goes! They are such a treat when prepared this way, and last through the spring.
We can't keep outside at sunlight?
You certainly could. I live in a humid environment near the ocean and if they are too moist, they grow mold. The drier air inside the house helps with that.
Thank you so much for this video! Your demonstration for making hoshigaki is by far the most helpful!! 🙏
Thanks Charlie!
👏🏿 👏🏿 thank you for this video
Hi, Great video. Do you reuse the same Bourbon?
Yes, I just put it in a short jar with a lid.
Can you substitute the bourbon with something nonalcoholic?
Sure, but then you lose the sterilizing aspect. Most alcohol evaporates long before it's eaten if that is the concern.
my persimmons are dangling now. I do hope they last longer than a month after being dried tho
I've eaten them up to 2 years after, but they start to get drier after a month. Storing them in the fridge can extend the time they are good, but like bread that's been in the fridge, it does dry them out a bit.
@@SoilSoulandSpirit thank you. mine link a bit different from yours after 4 days. they have these tiny black spots (thatI have seen in fresh ones too). is this dependent on variety?
@@SoilSoulandSpirit also, despite bourbon, dry air, and washing some have gone moldy. any tips?
@@svenlauke1190 I'm not sure about black dots, it might be a different types of mold. Is there a "skin" forming? For mold, it sound like you need to increase the airflow. I suggest a oscillating fan. Discard any with mold, as it can spread to the others.
@@SoilSoulandSpirit the black spots sometime appear as soon as you bite into one (fresh), so I think its oxidation, but it looks very different from yours (or others I have seen on the internet).
will increase air flow, thank you!
Its harder to get good cooking/hachiya persimmons like these where im from, but we do have a lot of locally grown fuyu persimmons. Would this process workvfor them as well? Or do you think they're too firm for this method?
@kinexkid I have done it with both types and since the fuyu are less sugary, you have to let them get more ripe first which makes peeling them harder. Both ended up being delicious, although I prefer to eat fuyu raw like an apple.
Is there a way to make something with the peels? Or are they too astringent?
Hi Shelly, I haven't tried, but it makes sense that you could.
@@SoilSoulandSpirit I have seen in other videos that the dried skins can be used in teas. 🍵
I'm making these for the first time, but I dried the peels at a low temperature (~150F) in the oven and they are pretty sweet, not astringent at all.
what if you will be gone doing some part of the drying?
Hi ac, that's a great question and a tricky one. Avoid leaving them unattended if you can. I've done that several times and they are worse off for it. Making hoshigaki depends on a balance between warm/cold, wet/dry. So much of it depends on when in their process you plan on leaving.
Initially, you need good airflow with warm-ish temperatures, so the skin forms. They are most vulnerable to mold at this stage.
Once the skin forms, humidity is less of an issue and massaging the pulp to move the water to the surface becomes more important. Warmth speeds the process, so they will need more regular attention if in a warm house. If you leave them unattended during this stage, the skin can become thick and tough while the insides are still soft. Cooler temperatures with less airflow can slow things down.
Once the skin is well formed and they've been massaged a few times, you can leave them for a bit. This is the longest window you can leave them, but you run the risk of having them dry too much.
Good luck, and let us know if you have any success with different techniques :D
I just got these in the mail today. At least to me, it tastes 100% of Molasses in gummy form.
hi there, does this work with non astringent types?
It works best with hachiya persimmons (tear drop shaped), but I've done it successfully with fuyu persimmons (apple shaped) as well.
Do we have to use ripe persimmons?
Use unripe astringent persimmons
I wait until they are mostly red, but still firm before picking and peeling. Bruising the flesh when peeling leads to mush spots and bugs, so firmer is good. The sugars develop while they dry.
Batırdığınız sıvı nedir?Elinize sağlık.👏
Bourbon alcohol
They’re in the sun?
Yes, and with adequate air flow as well.
Is there such a thing as too much massaging? I can't keep my hands off of them!
LOL, right!? So long as the skin doesn't burst, I'd say it's fine. Just make sure you have clean hands. :D
So THATS where Kisame came from
give mi seed ,, who is price
Hi rukmini kendre, Can you clarify what you mean?
@@SoilSoulandSpirit I think he wants persimmon seeds
Like it
❤ Arigato
It is really necessary the massage. It is too complicated
@5hp3nd1 You can skip the massaging, but then the resulting dried fruit will be much harder, and dry unevenly. Try to enjoy the process of watching them develop and participating in their becoming.
It softens them and coaxes more of the sugars to the surface. Just get into the habit of doing it every few days. Enjoy the process.
Very nice video which has healing energy! Thanks! But sorry that it really disturbs me when you call it is "Japanese" traditional cuisine art which belongs to Chinese culture and history (we can find hundreds of similar videos on yt but no one will be agree that it's from Japan... ) .
Imagine if we say Tiramisu (Italy) is from Japan or Buddhism is from Rome.
You can do it better(sure it's possible:) but please respect the Origin(at least when you address it in the title).
Hi @qianle, thank you for your interest and the history lesson. From what I know, the Chinese method does not involve the hanging and massaging of the fruits. See en.wikipedia.org/wiki/Dried_persimmon for the various methods.
Well, it is Japanese. Get over it. Are you going to claim rice next? 😂
Yuri yami2 the bes
Ben tırabzonda yaşıyorum yani vurmanın memleketinde yani Türkiye dede ❤❤❤ enini vurma burada yinede çok güzel görünüyor afiyet olsun 😋
Sanırım Türkiye'de "hurma" diyorlar. Bu ağaçlar sizde var mı?
@@SoilSoulandSpirit evet var her ceşit var benim bildiğim 5 ceşit var neden sordunuz kurusu da var
@@ezgiergenay5889 5 tip! Bu harika. Burada sadece 2 tipimiz var.
bourbon!
that american food not Japanese they shouldn't get the credit 😅😅😅
No