Hoshigaki are a traditional Japanese snack made from dried persimmons. They are sweet and chewy, with a slightly sour taste. Hoshigaki are usually made in the autumn, when persimmons are in season.
Ingredients
- 1kg persimmons
- 100g sugar
- 1 tsp salt
Method
- Wash the persimmons and remove the stems. Cut each persimmon in half and then into quarters.
- Place the persimmons in a large bowl and sprinkle with sugar and salt. Mix well and set aside for 30 minutes.
- Preheat the oven to 100C. Line a baking sheet with parchment paper.
- Spread the persimmons out on the baking sheet and bake for 10 hours, or until the persimmons are dried and slightly shrunken. Allow to cool completely.
- Store in an airtight container in the fridge for up to 2 weeks.
Potential changes & improvements
If you prefer, you can omit the sugar and salt from the recipe. The hoshigaki will be less sweet and slightly less salty, but still delicious.
What other food it works well with
Hoshigaki are often eaten as a snack on their own, but they also go well with green tea or coffee. They can also be used as a topping for ice cream or yogurt.
Common Mistakes
One common mistake when making hoshigaki is to not mix the sugar and salt evenly. Be sure to mix well so that all the persimmons are coated evenly.
Nutritional Information
Serving size: 1 hoshigaki
Calories: 70
Total fat: 0g
Saturated fat: 0g
Trans fat: 0g
Cholesterol: 0mg
Sodium: 170mg
Total carbohydrate: 18g
Dietary fiber: 1g
Sugars: 16g
Protein: 1g
Allergens
This recipe contains tree nuts (persimmons).