Chefs Extend the Japanese Hoshigaki Process to Beets and Pears

Those bright orange persimmons you’ve seen hanging like fringed garlands around kitchens (or at least, on social media) all winter is hoshigaki, a traditional Japanese process for drying Hachiya persimmons until they’re soft with a concentrated flavor. Hoshigaki is aesthetically stunning—dozens of persimmons hanging on strings around a kitchen can only be striking—and the finished product has a variety of uses, whether it's on a cheese or charcuterie plate, in desserts, or as...