Learn the art of hoshigaki, an ancient Japanese persimmon hand-drying technique, in a workshop taught by Maggie Spicer. Hoshigaki are dried hanging in open air, unlike commercially dried fruits, which are dried in dehydrators. The persimmons dry for 40 days, during which you'll want to keep a close eye and massage them daily.
In this workshop, you will learn how to select, peel, hang, and massage the persimmons until they become delectably sweet, chewy, moist, and perfect for gifting!
The class will culminate in a celebratory Japanese aperitif, and each participant will be provided with a box of persimmons and a pole to use at home in the drying process. Please bring an apron and a sharp pairing knife.
Seats available: 10
$75 per person. Register for the workshop.
image courtesy Saveur.com