Comments on: The Art of Hoshigaki http://www.foodgal.com/2009/12/the-art-of-hoshigaki/ Musings on food, wine, laughter, and life Thu, 23 May 2013 19:13:32 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: chefbruce http://www.foodgal.com/2009/12/the-art-of-hoshigaki/comment-page-1/#comment-9031 chefbruce Tue, 05 Jan 2010 01:19:26 +0000 http://www.foodgal.com/?p=8505#comment-9031 Hi Rena,
I use a oscillating fan to keep the persimmons from becoming moldy.
The fan also keeps the fruit flies away.

]]> By: Rena Takahashi http://www.foodgal.com/2009/12/the-art-of-hoshigaki/comment-page-1/#comment-9003 Rena Takahashi Mon, 04 Jan 2010 09:13:47 +0000 http://www.foodgal.com/?p=8505#comment-9003 Holy Moly, Carolyn! My family looks for these every winter at our local Japanese markets. They’re not cheap, and the best ones have that white sweet powder on the outside. Truly a labor of love to make! We go crazy for these things, especially my parents’ generation.

Did Chef Hill happen to mention more details on how he makes these? We were under the impression that the bay area is much too damp to dry the hoshigaki successfully – that you need a super dry climate like Japan or Fresno. Here in Cupertino we are blessed with a prolific kaki tree and would love to turn some into hoshigaki but could not figure out where to hang them to dry. In Japan they are hung under the eaves of the house, but around here we’re sure they’d just turn to mold.

]]> By: foodgal http://www.foodgal.com/2009/12/the-art-of-hoshigaki/comment-page-1/#comment-8878 foodgal Tue, 29 Dec 2009 04:13:13 +0000 http://www.foodgal.com/?p=8505#comment-8878 CT: Thanks for the great explanation of the white powdery bloom. I love the look of it — like snow dusted delicately on the fruit.

]]> By: Sara http://www.foodgal.com/2009/12/the-art-of-hoshigaki/comment-page-1/#comment-8875 Sara Tue, 29 Dec 2009 02:58:18 +0000 http://www.foodgal.com/?p=8505#comment-8875 This looks so cool!

]]> By: CT http://www.foodgal.com/2009/12/the-art-of-hoshigaki/comment-page-1/#comment-8874 CT Tue, 29 Dec 2009 02:40:01 +0000 http://www.foodgal.com/?p=8505#comment-8874 The white powder is different types of sugars, usually glucose and fructose. Some people believe mannitol and other sugars/sugar alcohols are present, or that they may be byproducts of bacterial processes.

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