The traditional process of making dried persimmons by Japanese farmers

Hello friends, welcome to my farm on a sunny day. Today I'm excited to share with you one of the most exquisite fruits, the famous Asian persimmon, also known as kaki in Japan. This fruit, originally from China, has become a specialty in Japan with several varieties cultivated here. Despite its Chinese origins, the Japanese have perfected the art of growing and processing this fruit, making it a prized delicacy. Japanese persimmons are renowned for their delicious taste and unique texture. However, one characteristic that stands out is their high price. As of 2024, a box of 12 premium persimmons can cost up to $450. This might seem exorbitant, but once you taste this fruit, you'll understand why it's so valued. So delicious are these persimmons that you'll savor every bite and perhaps hesitate to leave their company, even for a moment. Since persimmons are grown on perennial trees, our journey will focus on the annual cycle of caring and harvesting. The process begins in early spring, around March, when the trees start to bud. During the winter, any branches that have dried out or died are pruned. This is crucial as it ensures that the tree directs its energy to the healthy branches. Smaller branches are also trimmed, leaving only the robust ones to flourish. Farmers often apply treatments to prevent new growth in undesirable areas, which helps maintain the tree's shape and health. As the buds grow into branches, we enter the pruning phase. Pruning is essential as it helps manage the tree's growth and enhances fruit production. By May, the trees start to bloom. The flowers are small and white, a promising sign of the fruit that will follow. During this phase, farmers must be vigilant, ensuring that the trees receive adequate water and nutrients to support the developing fruit. As the summer progresses, the persimmons begin to grow and mature. This period is critical as the fruits need to be protected from pests and diseases. Farmers employ various organic and traditional methods to ensure the health of the persimmons. Regular inspections are conducted to identify any signs of trouble early on. This proactive approach helps maintain the high quality of the fruit, which is essential given its premium market value. Fast forward to the harvest season and we find ourselves in orchards filled with ripe persimmons, ready to be picked. Harvesting is done manually to ensure each fruit is carefully handled, maintaining its quality. The persimmons are picked by hand, preserving the integrity of the fruit, which is crucial for both fresh consumption and the drying process. Each persimmon is examined for ripeness and only the best are selected for harvest. Fresh persimmons are delectable, but the traditional dried persimmons or hoshigaki hold a special place in Japanese culture. To make dried persimmons, each fruit is carefully harvested, leaving a small portion of the stem intact. This stem is crucial for the drying process as it is used to tie the fruit to drying racks. The next step involves peeling the persimmons with great skill. The peeling process is an art in itself, requiring precision and care to ensure the fruit remains intact. Once peeled, the fruits are hung on racks where they will dry naturally in the sun and wind. In some cases, fans are used to aid the drying process. Over several weeks, the persimmons gradually lose moisture, concentrating their sweetness and developing a unique texture and flavor. During the drying period, the persimmons need to be regularly massaged to ensure even drying and to help break down the fibers within the fruit. This traditional technique is labor intensive, but crucial for achieving the desired quality and texture of the dried persimmons. The dedication and expertise of the farmers shine through in each step of this process. By the end of the drying period, we have the famous Japanese dried persimmons, a delicacy enjoyed by many. These dried fruits are not only delicious, but also a testament to the meticulous care and traditional methods employed by Japanese farmers. The dried persimmons are then packaged with care, often wrapped in traditional materials that reflect their cultural significance. In conclusion, the journey of the Japanese persimmon from tree to table is a fascinating one. Stay tuned for more episodes where we delve deeper into the rich agricultural heritage and innovative methods of Japanese farming. The Japanese persimmon is not just a fruit, it is a symbol of tradition, dedication and the harmony between nature and human effort. The care that goes into cultivating and processing this fruit ensures that each bite is a delightful experience, worth every penny of its high price. Thank you for joining us on this journey. We hope you enjoyed learning about the Japanese persimmon, its cultivation and the traditional drying process. See you in the next episode.