English subtitles for clip: File:How to Make Hoshigaki Dried Persimmons Keith Lord.webm

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My name is Keith Lord, owner of strategy

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14. Today, I'm going to show you how to

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make hoshigaki. Hoshigaki is a Japanese

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traditional method of drying persimmons.

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Goes great with anything. It really

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tastes like fall. So the first step in—in

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making hoshigaki is taking a ripe persimmon,

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traditionally hachiya,

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can be done with foo use, can be done in

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any stage of ripeness,

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the result will just add to the flavor.

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There is a traditional method of doing it,

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however, there is no right and wrong way.

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First step: take ripe persimmon,

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leave the leaves on,

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peel as close to the leaves as you can,

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getting underneath them as much as

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possible, and then just make nice uniform peels.

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Once peeled, we're going to tie them,

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we're going to tie them with twine, this

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one has the stem, so we're going to tie the stem,

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we're going to time two together

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and then hang them from there.

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This one doesn't have a stem, so I'm

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going to use an eyelet screw right in

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the center where the stem would have been.

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Screw that in…

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Now that they're tied, we're going to hang them.

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You can hang them on a clothesline,

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um, or you know on—on a—on a series of

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dowels, hang them in a window with a

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little bit of airflow. They'll sit for

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one day untouched, allowing the air to

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get around the outside.

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Starting on day two, we're going to

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massage the persimmons and not really

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gently; we're going to give them a real

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good massaging to let loose on the

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liquid to break some of the sugar cells

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and the cells of the fruit inside. After

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just a couple days, you'll notice a

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change in the texture

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of the fruit, but we continue to massage

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it once a day, every day for a month.

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Continuing to break down the fruit, the

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sugar cells, the liquid. Day seven:

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fruit is softened, continue to massage

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break down the cells, a jelly-like

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feeling to the outside; they start to get a little tacky.

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That tackiness will then soon dry and

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the sugar will start to bloom. So, after

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30 days, this is what we're looking for.

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Sugar's bloomed on the outside, fruit is

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firm, still a little soft in the center;

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here's our finished product. To serve this,

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simply shave it thin,

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similar to a truffle.