04/01/2025
Hoshigaki season has come!
Almost every building in Ogi`s shopping street was decorated with persimmons in late December. Some of them had turned into a close to black deep purple looking like charcoal from afar, however most of these are still very much edible.
Eating at one of the restaurants there, that also had persimmons out to dry right next to the entrance, we got to taste some of those hoshigaki. It was a very special moment when the owner got us four, five persimmons from the rack outside to eat together with our yoghurt-mousse dessert!
The persimmons were at the stage of "anpogaki", partially dried with the core still being quite soft, which is also an interesting texture. By now, these hoshigaki should be fully dry and ready to use for various dishes.
