Common Grains Workshop: Hoshigaki | Nov 11
November 11, 2012
The hosigaki method is a traditional way of making dried persimmons. 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 means dried persimmon. The HoshiGaki method is traditional to Japan, and came to America with Japanese American farmers.
The class takes about 2 hours of active hands-on activity, and we take a break halfway through for a sampling of hoshigaki. Participants need to bring a sharp paring knife they feel comfortable handling. Laurence will loan peelers. We need a minimum of 6 people to make the class happen. Participants will take home the persimmons and continue to massage the persimmons and complete the dehydration process.
The workshop is $65 per person, which includes the instruction by Laurence Haubern , refreshments, plus a flat of persimmons, poles, and string needed to hang the fruit.
The class is taught by Laurence Haubern using organic persimmons from Penryn Orchards.
http://www.penrynorchardspecialties.com/Active/buyhoshigaki.html
Description: The class takes about 2 hours of active hands-on activity, and we will take a break halfway through for a sampling of hoshigaki. Participants need to bring a sharp paring knife they feel comfortable handling. Laurence will loan peelers. Participants will take home the persimmons and continue to massage the persimmons and complete the dehydration process.