I made “Hoshigaki ” (dried persimmons)
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.