Japan has an endearing love for persimmons (known as kaki) - so much so that some call it Japan's national fruit! As fall progresses, persimmon trees take on the red-orange color of these fruits - from the rounder, squat fuyu persimmon to the longer, pointier hachiya persimmon. When ripe, you can eat the fruit raw or make them into jams and candies. As fall transitions into winter, it's time to hang peeled persimmons from a string, concentrating the flavors and creating a naturally sweet dried treat called hoshigaki. K’s Farm grows their persimmons in Hashimoto City, in the northeast corner of Wakayama Prefecture, Japan’s largest persimmon producing region. The city is surrounded by mountains and rich nature with a combination of mild rainfall from the Setouchi climate and characteristics of an inland climate with large temperature differences, resulting in noticeably sweeter persimmons.
K's Farm prunes their persimmon trees by considering the angle of the branches for each individual fruit to avoid hardening and cracking in the sun. This meticulous attention to detail results in large, soft and delicious persimmons. Each of their persimmons have their own unique characteristics and tastes with the seedless, mild tasting tanenashi variety being used for these dried persimmons.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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