{"id":38,"date":"2006-11-16T21:42:00","date_gmt":"2006-11-17T01:42:00","guid":{"rendered":"http:\/\/www.nancyoster.com\/?p=38"},"modified":"2006-11-16T21:42:00","modified_gmt":"2006-11-17T01:42:00","slug":"hoshi-gaki","status":"publish","type":"post","link":"https:\/\/www.nancyoster.com\/?p=38","title":{"rendered":"Hoshi Gaki"},"content":{"rendered":"
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The peeled persimmons hang for a couple of days before you start massaging them. The outer flesh firms up and the inside begins to soften. You press them, rolling the inside a bit to move the moist pulp around.<\/div>\n

Notice one is enclosed in a cheesecloth sling. The stem came off that one. The cheesecloth has worked just fine.<\/p>\n

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You hang them in groups of two, looping a doubled string over the stems. Arrange them so one hangs higher than the other and place them next to each other alternating high and low.<\/p>\n

Usually you hang them from a bamboo pole, but I decided my garden window would work just fine.<\/p>\n

I can open the windows on either side to get a little cross ventilation to help them dry.<\/p>\n

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This is after the first day of hanging. The outer flesh is beginning to look a little papery and not so taut.<\/p>\n

It’s supposed to take about 3 to 4 weeks of massage every two or three days. Mine are moving along a lot faster. It may be because they are in the window.<\/p>\n

I haven’t taken any pictures lately because I’ve been so busy trying to keep them all massaged. We probably have 50 hanging in the kitchen right now.<\/p>\n

Yesterday we tasted one that had reached the stage of rich candy-like sweetness, moist but not gooshy. It was incredible. Dave tasted one today and decided to hang another rack so we can make a lot more.<\/p>\n

A sugary bloom begins to collect on the outside as they get to this luscious dried state.<\/p>\n","protected":false},"excerpt":{"rendered":"

The peeled persimmons hang for a couple of days before you start massaging them. The outer flesh firms up and the inside begins to soften. You press them, rolling the inside a bit to move…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-38","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/posts\/38","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38"}],"version-history":[{"count":0,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/posts\/38\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}