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About this event

Join us at Bird Valley Farm on Sunday, December 12th from 12 - 2:00 pm for a fun afternoon learning the ancient Japanese practice of preserving persimmons, known as Hoshigaki. These are easy to make and when cured properly develop a fantastic jammy consistency that pairs well with charcuteries , pastries and tea.


We will be using the Hachiya variety of persimmon and learning about how to prepare it for the 3-5 weeks it takes to be properly preserved.


The process is well worth the efforts and Hoshigaki makes wonderful gifts!

Penny Ellis will be instructing us in how to make the hoshigaki. Our workshop includes a box of 8 persimmons, supplies and instructions for making & curing the Hoshigaki.

PLEASE NOTE: This is an age 21+ event and guests will be required to show ID to attend. This is a BYOB / 420 friendly workshop .

We'll be serving a lite mostly vegetarian lunch & beverages. Attendees are welcome to bring their own beer & wine to enjoy with our lunch.

These are small group, (10-20 people max) workshops where all activites take place in open, well ventilated areas. Social distancing measures are observed in compliance with county Covid guidelines.

Bring your own vegetable peeler, scissors and paring knife for processing the persimmons. Dress in layers for warmth and wear sturdy shoes.

Can click HERE for a good video on the Hoshigaki process.

In the event of cancellation, refunds minus the Eventbrite fee will be refunded.

Please direct all questions to the Organizer by clicking the link below.

Tickets are $60 per person / 2 for $100.

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