Hoshigaki in the making at a Japanese-American farm
We went up to Otow Orchards (located in the Sierra foothills) to see persimmons peeled, tied by the stem with twine and hung in the sun to dry. Massaged daily for six weeks the end product looks fuzzy white and taste a little like mochi. The ninety-two year old grandmother was there peeling persimmons with the warming sun on her back. The dangling persimmons reminded me of lanterns or pendulum bobs. It was a beautiful sight. My mom loves hoshigaki as much as I love fuyu persimmons.
white porcelain, orange terra sigillata and real persimmons