Dried persimmon is a type of traditional dried fruit snack in East Asia. Known as shìbǐng (柿餅) in Chinese, hoshigaki (干し柿) in Japanese, and gotgam (곶감) in Korean, it is traditionally made in the winter, by air drying Oriental persimmon. It is also used to make wine, put in traditional tea, and in creating other desserts.

In Korea, the persimmons are peeled and dried, tied with saekki (rice straw ropes) and hung in sunny, well-ventilated place, for example to the eaves of the house. When the color turns brown and the outer part hardens, the seeds are removed and the persimmons are sealed again and flattened. After around three weeks, when the fruits reach 75% of their original weight, they are covered in dried rice straw and stored in a box in a cool place until the drying process is completed, and a white powdery crust of persimmon sugar forms on the outside. Sangju in North Gyeongsang Province is famous for its dried persimmons.

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