Otow Orchard is renowned for preserving the Japanese art of hoshigaki -- hoshi means dried and gaki is from kaki, the Japanese word for persimmon.
Our fresh persimmons are dried each fall in a slow, patient, hands-on process that usually takes three to six weeks...per persimmon. Each persimmon is hand-peeled, strung onto a rack, and massaged every 3 to 5 days for several weeks. Weather conditions are watched carefully. The result is a transformation into a sugary delicacy that is tender and moist with concentrated persimmon flavor.
Harvest season begins in October and the process is completed by January. Our hoshigaki can be purchased at our farmstand or shipped within the United States.
We're no longer accepting orders for hoshigaki for the 2016 season. If you can visit the fruit stand, you can still pick some up or you can look for our next season's mail order form in September of 2017.
Making Hoshigaki (25 photos)
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