Dried persimmon

Dried persimmonis a type oftraditional dried fruitsnack inEast Asiawith origins in China. They dried them to use them in other seasons.Known asshìbǐng(柿餅) inChinese,hoshigaki(干し柿) inJapanese,gotgam(곶감) inKorean, andhồng khôinVietnamese, it is traditionally made in the winter, by air dryingOriental persimmon. It is also used to make wine, put in traditional tea,and in creating other desserts.
In theHan dynasty, Yangshao dried persimmon was used as a tribute to the imperial court.
Dried persimmon are made from various varieties ofOriental persimmon. Persimmons, when fully ripe, are thin-skinned, soft and sweet. Persimmons used to create dried persimmons are harvested when they are under-ripe, firm,astringent, and bitter.
In China, there are many different varieties of dried persimmon. The traditional way of drying persimmon is to choose fruits which are fully mature. After the persimmons are peeled and blemishes have been removed, a drying rack 0.8-1m high and covered withfoilis placed in an area with sufficient light, air circulation, and sanitation. The persimmons are then placed stem-side up onto the rack and covered to prevent contact from rain or other environmental debris. The drying process causes the flesh to shrivel and a frosty layer to form on the surface. In addition, there are artificial drying methods, this method producing brighter-coloured persimmons. Each region in China has different production methods and dried fruit characteristics, of whichXi'andried persimmon is more famous.
In Japan, the fruit are peeled and then suspended by strings from their stems.They are massaged daily after they have started to dry.This gives the dried persimmon from Japan a distinctive shape and texture that is different from those from China and Korea.Anpo-gakiis a variation of Japanese dried persimmon in which the persimmon is dried by fumigating with sulphur, resulting in a soft, juicy texture.
In Korea, the persimmons are peeled and dried, tied withsaekki(rice straw ropes) and hung in sunny, well-ventilated place, for example to theeavesof the house.When the color turns brown and the outer part hardens, the seeds are removed and the persimmons are sealed again and flattened.After around three weeks, when the fruits reach 75% of their original weight, they are covered in dried rice straw and stored in a box in a cool place until the drying process is completed, and a white powdery crust of persimmon sugar forms on the outside.SangjuinNorth Gyeongsang Provinceis famous for its dried persimmons.
Koreangotgamusually consists of 32% moisture, 6.3% protein, 0.44% fat, 44.8% carbohydrate, 15% fiber, and 1.99% ash.calories (32g/ea) : 75.8kcal
InChinese cuisine, dried persimmons can be consumed themselves, or used as an ingredient in other foods. For example, dried persimmon wrap is made by wrapping awalnutwith dried persimmon. Dried persimmon is also served withpine nutsor fresh fruits.
In Japan, Hoshigaki are eaten by themselves as a quick snack or eaten with walnuts and/or with Traditional Desserts like Dango, Mochi, or Raindrop Cake.
According to Chinese legend,Zhu Yuanzhangwas forced to live in exile at the foot of Jinweng mountain in the north ofFuping. He was able to live because he ate local dried persimmons.
The Korean folktale "The Tiger and the Dried Persimmon" features a tiger scared of dried persimmon.