The freshly peeled persimmons are first hung on sticks on the outside racks until they're dry enough to massage. Then the sticks are usually moved into the hot house, which is a small building used like a green house where we can open the doors and windows and and adjust the temperature and air circulation. As the sticks of hoshigaki get dryer they're moved through two other drying rooms, then to the final drying and packing room. In each room the hoshigaki are massaged to help them dry evenly and remain soft. In the photo at the left you can see freshly peeled persimmons hung on sticks on the outside racks, the hot house is on the right.
|Tosh making a new rack|
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