How to　make  Hoshigaki

 ① Prepare astringent persimmons  which are still firm.

                               ②Leave a little branch on the top and peel the skin off the persimmon.

　　　　　　　　　　　  ③Boil your persimmons for 20-30 seconds or dip in Sake to prevent them to get moldly.

➃Tie a sting  on to the little branch on  the top.

                    ➄Hung in a dry area. When it rains, bring them in the house.

     Usually, it takes 3-4 weeks to be  edible.  They will be hard on outside, but inside keeps its tender.