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Hi, This is Muchi.

One of the beloved snacks in Japan that has been cherished for a long time is dried persimmon, known as Hoshigaki. This is a type of dried fruit made from persimmons, and while it's more favored by Japan's elderly, there are also some very high-quality ones available.

Rich in tannins, persimmons that are too astringent to eat as they are (though such persimmons are very high in sugar content) lose their astringency when dried for a long time under the cold winter sky, becoming sweet, with a jelly-like texture, Hoshigaki.

So, I've explained this far, but perhaps there's no need for explanation after all.

That's because recently, on social media, especially accounts dealing with food-related posts in English-speaking countries, I often see Hoshigaki being featured. It's also interesting that they use the Japanese name "Hoshigaki."

By the way, "Hoshi" means drying, and "Gaki" (Kaki) means persimmon. So, it means dried persimmon.

Moreover, in gardening communities, there are often many voices seeking Japanese persimmon varieties such as Jiro and Fuyu. Could it be that persimmons are becoming a local trend?

If you think about it, there are many things in Japan that have been imported and established with their names unchanged from overseas, which is normal, but from the opposite standpoint, it seems very strange.

By the way, in Japan, it's said that eating too many persimmons can be a bit taxing on the stomach, so be careful not to overindulge!