Kaki’s are grown throughout Japan in late autumn and winter – now as we entered winter I cannot think of a fruit I enjoy as much.

Once the Kakis are harvested, there is a point where the fruits are in abundance and a certain portion of the crop gets selected for drying. The process of Kaki begins with a fresh fruit, a dense skin that gets shriveled. While some let it dry naturally enjoying it before it reaches that state, many are dried further and until they are almost like chewy candy.

The most interesting are dojo Hachiya kaki, the most highly priced brand among dried-Kaki products – the best fruits cost ¥1,000 ($10) per piece.

http://ucanr.edu/sites/ceplacerhorticulture/EatLocal/SignatureCrops/Hoshigaki