Japanese Tradition Part of U.S. Slow Food Craze
August 27, 2008
Related Links:
California Farm Bureau Federation: Heart and hard work needed to make hoshigaki
(features Japanese American Otow Orchard)
Slow Food USA: Japanese Massaged Dried Persimmon: Hoshigaki
PDF: Hoshigaki: Preserving the Art of Japanese Hand Dried
Persimmons
TV Guide movie review: Red Persimmons
The slow food movement in the United States has helped revitalize the traditional Japanese method of hand processing hoshigaki, or persimmons. Nineteenth century Japanese immigrants maintained the tradition when they arrived in America. Some Northern California farms still hand process the dried fruit.
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