It is nearing the end of the dried persimmon season but we find Hachiya & Hoshigaki. We find the odd organic persimmon in the market, but for the most part, the season is quiet now. These two varieties look very different and taste very different. The Hoshigaki is deep chocolate brown and taste like malted brown sugar. The Hachiya has a real fruit taste, (no seeds), it is smoother and more balanced. Of course texture is an important part in tasting dried kaki, and when you think of texture, you must think of how it adds a dimension to the taste.
Categories: Life Cycles