They sure look strange, but they are so incredible to munch on. Called hoshigaki, and an old Japanese culinary tradition brought to northern California by immigrant Japanese farmers in the early part of this century, they are on the Slow Food USA Ark of Taste list of endangered foods. Why endangered? Because of the time and skill required to grow and make them has limited their commercial appeal and availablitiy to big food sellers. Each year less and less of the old timers make these. We are hoping to draw attention to this tradition and keep it alive.
Each farmer has their own secret technique and style for making these. but all are first hand peeled and hung to dry outside and massaged by hand daily for around a month until they are the perfect consistency. Some farmers dry them more than others so they last longer. We bought from two farmers last year, and decided we like when these are still soft and orange inside, with the chewy, soft consistency of dried dates, and a delicious, delicate flavor, excentuated by the light dusting of natural fruity flavored white sugar that the massaging brings to the surface.
This year we had our organic hoshigaki specially made to our specifications by one farmer who we think makes the best hoshigaki in the world. Available in very limited supply in November and December and $18/half pound. Packaged in biodegradable cellophane bag.
Sold Out. Reserve some for November 2009:
contact@welovejam.com