Dried persimmon

Dried persimmon is a traditional dried fruit from East Asia, made from Oriental persimmons that are air-dried during the cold season. It is eaten in China, Japan and Korea, both as a snack and as an ingredient in desserts and drinks.

History

Its origins lie in China, where persimmons were dried so they could be enjoyed out of season. Over time the technique spread to neighbouring regions, each developing its own method. During the Han dynasty, dried persimmon from the Yangshao area was already sent as tribute to the imperial court.

The process begins with fruit that is still firm, under-ripe and astringent. The persimmons are peeled, hung or laid out to dry, and over several weeks the flesh shrinks while sugar rises to the surface as a pale, frosty coating.

Culture

Each country has its own way of making dried persimmon. China has many varieties, with Xi'an's version among the best known. In Japan, the hoshigaki is massaged daily as it dries, giving it a distinctive shape and texture. In Korea, gotgam is tied with rice straw and flattened during drying. Japan also produces anpo-gaki, sulphur-fumigated and softer and juicier in texture.

In Japan it is eaten as a quick snack or with walnuts and traditional sweets such as dango and mochi. In Korea, gotgam-ssam rolls the fruit around walnuts. It remains common in markets and roadside stalls, especially in the season.