Hoshigaki / dried persimons

In fall through winter, orange persimmons are often seen hanging under the eaves of houses in the countryside of Japan. Okagami or kagami mochi -- double- or triple-tiered round rice cakes offered to Shinto deities during the New Year holiday– were always accompanied by a few dried persimmons on a skewer in my family. As with many other dried foods, I used to have a strong image that dried persimmons were for old people, perhaps thinking that we kids have chocolates and candies. I don't know what today's kids think, but this simple preserved fruit has a strikingly sweet and slightly nutty taste. While any persimmon works, if you come across some awfully bitter ones, try peeling and hanging them, and wait for some weeks for the amazingly sweet makeover.