All it takes is fresh hachiya persimmons, a cool, dark place to hang them, and several weeks of patience and diligence, and you get hoshigaki, Japanese dried persimmons.
Recipes
Techniques
Tools
Blog
Contribute
Join
Log In
Sign Up Now
Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Join
©2010-2012 Punk Domestics
