Dried persimmon - Hoshigaki

Japanese: 干柿 - ほしがき

Dried astringent persimmons. Persimmons with fine flesh are good, and when they are slightly ripe and red, but not crushed, they are peeled and left to soak in a well-ventilated place out of direct sunlight from the south to remove the astringency. There are hanging persimmons hung from ropes or strings, and skewered persimmons. They are usually eaten as is, but they can also be chopped up to make pickled persimmons, or used as an ingredient in persimmon yokan. → Kaki (persimmon)
→ Related topic: Dried fruits

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

渋柿の乾燥品。肉質の細かい柿がよく，やや紅熟して果肉のつぶれないころ皮をむき，南から直射日光の当たらない風通しのよい場所でさらし，渋をぬく。縄や糸につるしたつるし柿と串に刺した串柿がある。ふつうこのまま食べるが，きざんで柿なますにしたり，柿ようかんの材料などにもする。→カキ（柿）
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