Yes, as of February 1st 2012, I have some beautiful hoshigaki we made from late harvest persimmons,
ready to ship at your convenience.
The availability of HoshiGaki is dependent on the whims of nature.
The persimmons start to ripen around Halloween. One by one, as the fruits mature and weather permits, I peel, hang, and begin drying them. Weather cooperating, the first boxes are ready three to four weeks later. Fruit keeps being massaged and slowly dried until late December.
Shipping continues through the Holiday season and beyond until supply runs out. My production is very small. Vintages range from 300 to 500 boxes total depending on the harvest.
Ordering process
You can e-mail me your order at any time during the year. I will send you a reply confirming that you have been placed in the ordering queue. When your HoshiGaki is ready, I will send you two e-mails, one from me, and one from Paypal with payment instructions. Please respond promptly, as supply is limited and other people are waiting in line. If you no longer need the hoshigaki, simply let me know immediately so that I may offer it to the next customer.
Price
My HoshiGaki is priced at $35 per pound net weight. It is packaged in a gift box and priced individually, with weight ranging from nearly a pound to around one and a quarter pounds.
Shipping is $11.00 per address for one to six boxes anywhere in the United States.
For your convenience and safety, I take payment through Paypal.
What to Include in your E-mail
Please let me know how many boxes you want
and include the delivery addresses if there is more than one.
We also ship our seedless, juicy, easy-to-peel Satsuma Mandarins. Click here for details
Laurence's homemade preserves make the wait for your hoshigaki a lot sweeter Click here for more info
Whole hachiya persimmons are hand-massaged for about four weeks to yield traditional HoshiGaki. The white bloom is natural fructose that rises to the surface of the fruit in the drying process. This bloom continues to develop in the box after you receive it.
What is HoshiGaki, and why is it so special?
HoshiGaki means dried persimmon. The HoshiGaki method is traditional to Japan, and came to America with Japanese American farmers.
To make traditional HoshiGaki, firm-ripe persimmons are peeled whole, hung, and regularly massaged until they become succulently sweet, moist, tender, and pleasantly chewy, with a complex flavor that is at once floral and reminiscent of gingerbread.
HoshiGaki is a prized traditional gift, not typically used as an ingredient but enjoyed on its own.
Making HoshiGaki is an art, like winemaking. There are many different styles and techniques.
I produce my HoshiGaki entirely by hand in the traditional patient fashion.
Thank you for your support of the farm.
Jeff Rieger
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