How Japanese Farmers Harvest Persimmons and Traditionally Make Dried Persimmons

Japanese farmers have a unique and traditional way of harvesting and preparing persimmons, particularly for making dried persimmons, known as *Hoshigaki*. The process begins in autumn when the persimmons are ripe and ready to be picked. Farmers carefully hand-pick the fruit to ensure they are not damaged. After harvesting, the persimmons are peeled and hung individually on strings or wooden racks to dry. This drying process typically takes several weeks and requires careful attention. Farmers gently massage the persimmons periodically to ensure even drying and to achieve a soft, chewy texture. The result is a beautifully wrinkled, sweet, and nutrient-rich dried persimmon that is enjoyed as a traditional delicacy in Japan. This time-honored method not only preserves the fruit but also reflects the patience and craftsmanship of Japanese farmers.