Hoshigaki means dried persimmon. The Hoshigaki method is traditional to Japan and goes back to the middle of 18th century.
The persimmons start to ripen around Halloween. They are picked ripe, peeled, hanged, and hand-massaged every 3 days for about 6 weeks. This meticulous process causes persimmons to become succulently sweet, moist, tender, and pleasantly chewy, with a complex flavor that is at once floral and reminiscent of gingerbread.