I love hoshigaki and would eat them every day if I could get my greedy paws on them. Unfortunately, hoshigaki can cost up to $35 a pound (approximately $4 apiece). So, short of making my own (an endeavor doomed to failure due to my lack of patience), I've had to look elsewhere for my fix.
This is where the Korean "gotgam" or Chinese "shibing" come in. Made by drying Fuyu (orb-shaped) persimmons, the main difference between these and hoshigaki lies in the processing technique. The Koreans and Chinese do not massage the drying fruit. The persimmons are also laid on baskets to dry instead of being suspended in the air—hence the "squished" disc shape, as opposed to the hoshigaki's drooping tear-drop shape. This difference in technique means that instead of the $4 apiece that you would have to shell out for hoshigaki, gotgams or shibings will run you maybe 40 cents each.
And here's the crux: Having tasted both, I don't actually think hoshigaki and gotgam/shibing fall on polar opposites of the deliciousness scale. Don't get me wrong—I respect the hard work and dedication of the farmers and artisans that make hoshigaki. I think $4 apiece is a fair price for all the time and labor that goes into its making. But for those of us who might not be able to justify spending that much money on a single piece of fruit, or who would simply love to indulge in it more frequently, I have found that if you're careful and know what to look for, you can find gotgam/shibing every bit as divine.
Переслать почтой пару пачек мне не составит никакого труда, тем более что и ты уже не раз был готов мне помочь :) Если скинешь мне в личку адрес, я в выходные отправлю.
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timeasmymeasure
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Date: 2015-01-13 07:31 pm (UTC)http://www.seriouseats.com/2009/04/hoshigaki-dried-persimmons-fruit-japanese.html
I love hoshigaki and would eat them every day if I could get my greedy paws on them. Unfortunately, hoshigaki can cost up to $35 a pound (approximately $4 apiece). So, short of making my own (an endeavor doomed to failure due to my lack of patience), I've had to look elsewhere for my fix.
This is where the Korean "gotgam" or Chinese "shibing" come in. Made by drying Fuyu (orb-shaped) persimmons, the main difference between these and hoshigaki lies in the processing technique. The Koreans and Chinese do not massage the drying fruit. The persimmons are also laid on baskets to dry instead of being suspended in the air—hence the "squished" disc shape, as opposed to the hoshigaki's drooping tear-drop shape. This difference in technique means that instead of the $4 apiece that you would have to shell out for hoshigaki, gotgams or shibings will run you maybe 40 cents each.
And here's the crux: Having tasted both, I don't actually think hoshigaki and gotgam/shibing fall on polar opposites of the deliciousness scale. Don't get me wrong—I respect the hard work and dedication of the farmers and artisans that make hoshigaki. I think $4 apiece is a fair price for all the time and labor that goes into its making. But for those of us who might not be able to justify spending that much money on a single piece of fruit, or who would simply love to indulge in it more frequently, I have found that if you're careful and know what to look for, you can find gotgam/shibing every bit as divine.
no subject
Date: 2015-01-13 11:21 pm (UTC)no subject
Date: 2015-01-14 12:12 am (UTC)no subject
Date: 2015-01-14 01:07 am (UTC)no subject
Date: 2015-01-14 01:15 am (UTC)