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Dried persimmon is a type of traditional dried fruit snack in East Asia with origins in China. They dried them to use them in other seasons. [1] Known as shìbǐng (柿餅) in Chinese, hoshigaki (干し柿) in Japanese, gotgam (곶감) in Korean, and hồng khô in Vietnamese, it is traditionally made in the winter, by air drying Oriental persimmon.
In Japan, the dried persimmon fruit is called hoshigaki, in China shìbǐng (柿餠), in Korea gotgam or Geonsi (乾枾), and in Vietnam hồng khô (紅枯). It is eaten as a snack or dessert and used for other culinary purposes.
The ancient Japanese art of hoshigaki has made its way to America. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...
Otow Orchard specializes in hoshigaki, a laborious drying process that turns persimmons into sweet sugary delicacies – and will be harder to come by. Granite Bay orchard knows how to treat ...
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Whereas traditional dried persimmons, hoshigaki, have a tough skin and are almost black in color, those created with the additional step of sulfur fumigation, called anpogaki or tsurushigaki, are soft and bright orange. Anpogaki. Although the production of anpogaki was halted for three years after the 2011 disaster, Date City's persimmon ...
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Hoshigaki: dried persimmon fruit. Imagawayaki: also known as Taikoyaki, is a round Taiyaki and fillings are same. Kakigōri: shaved ice with syrup topping. Kompeito: crystal sugar candy. Manjū: sticky rice surrounding a sweet bean center. Matsunoyuki: a wagashi that resembles a pine tree dusted with snow.
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