Calendar of Classes

Learn how to turn persimmons into a traditional Japanese delicacy
Hoshigaki Class
Santa Barbara,Tuesday November 2nd 2010
5 pm to 7:30 pm
Organized by Slow Food Santa Barbara
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This ancient Japanese food art turns hachiya persimmons into an amazing, shelf-stable delicacy through patient hanging and massaging of the fruit. The process is listed on the Slow Food Ark of Taste under "Japanese Hand-Massaged Persimmons." Jeff Rieger is among a small group of dedicated farmers who perpetuate the tradition and he will provide hands-on instruction and demonstrate how you can do this successfully at home.

"Hoshigaki making can become a great family tradition, something you can do with your children or grandchildren every Holiday Season," Rieger says. We love how it turns a fruit that no one knows what to do with once they have baked a couple of batches of persimmon cookies, into a delicious healthy treat that keeps for months."

Cost: $55/person Slow Food members, $65 non members. Includes fruit, bamboo pole for hanging fruit, written instructions and hands-on class. Refreshments will be served.

E-mail sbslowfood@gmail.com to reserve.

Finished hoshi gaki

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