All over Instagram and in professional kitchens around California, we are seeing rows and rows of hanging, bright peeled persimmons. And if like many, you’re wondering what this current Hoshigaki trend is all about, it’s actually a very old, traditional practice and a Japanese word meaning dried persimmons.
My friend and award-winning Bay Area writer Carolyn Jung went deep into discussing Hoshigaki and its use among Bay Area chefs in an article this week in the SF Chronicle. You can read it at: Hoshigaki time: Bay Area chefs embrace elaborate Japanese dried persimmons. And for more pics on Bay Area chef’s Hoshigaki displays, check out Inside Scoop’s recap at: Hoshigaki: The Bay Area’s breakout social media stars of winter 2015.
Pictured above: Hoshigaki hanging in the NINEBARK kitchen