In autumn in Japan, in the countryside, we make Hoshigaki.

I harvested astringent persimmons, peel the skin, tie it to the string and dry for about 2 weeks.

It will become very sweet 2 weeks later!

Hoshigaki (dried persimmons) are often eaten in the New Year in Japan.

We also eat dried persimmons during the winter as a snack.

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