Hoshigaki

Hoshigaki has been placed on the "Ark of Taste,” a catalog of delicious foods nearing extinction do in part to the amount of work it takes to produce the special dried fruit. The process of massaging hachiya persimmons for about 6 weeks makes this japanese tradition very labor intensive, which is why most hoshigaki doesn’t make it to market. Our 2024 orders of Hoshigaki will be ready around December. Our Hoshigaki is grown and harvested in Alameda, California. Each order contains approx. 150g (about 4)