My hoshigaki is finally ready. They are dried and have that signature sugar bloom on the outside. I am so excited.
You can read the process for prepping these here. My girlfriends and I made these back in November and, supposedly, they should have been ready at Christmastime. Though they were dried, they didn't have the bloom. So I let them hang a little bit more.
Today, they finally looked ready. I can't wait to slice into these and serve them with some green tea.
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