Hoshigaki persimmons are a traditional East Asian food made by slowly drying and massaging persimmons over many weeks.
Select firm but ripe Asian persimmons. Remove as much of the calyx as possible (leaf-like structure on top of fruit).
Wash fruit and wash hands. Use carrot peeler to peel persimmons, then quickly dip each persimmon in vodka to sanitize the surface. If using the "skewer method" (detailed in article and below), also dip skewers in vodka to sanitize them. Also sanitize work surface and/or dishes where you'll be prepping persimmons.
If your persimmons have large stem pieces left on, tie twine directly on to stems. Depending on your drying setup, you can either hang each persimmon on individual string or string multiple persimmons together vertically onto a single string.
If your persimmons have no or minimal stems, you'll need to use 4" skewers/toothpicks to hang them. Insert sanitized toothpicks through the top of the fruit under the calyxes. Cut one small 1-2' length of twine for each persimmon you plan to hang. Tie each end of twine to either side of skewer that's been inserted through persimmons. (See pictures in article.)
Hang persimmons in sunny indoor spot with good air circulation. Begin doing light massages to the fruit once the sufaces have dried, usually 1-2 days after hanging. Massage each fruit once per day for 15-30 seconds each. As the fruit develops a leathery surface, do stronger massages.
Hoshigaki completion time will vary based on environmental conditions, variety/size of fruit, and personal preferences. Expect a minimum of 3 weeks and a maximum of 8 weeks.
How to make hoshigaki https://www.tyrantfarms.com/hoshigaki-persimmon-guide/