Where to Eat Hoshigaki, or Japanese Dried Persimmons, in the Bay Area | Eater SF

"At Birdsong, Chef Christopher Bleidorn—who first learned how to make hoshigaki while working at Benu—uses a bourbon-infused cedarwood step (rather than the common boiling-water or sake sterilization) and finishes the fruit in cedar boxes to keep them soft and retain a bourbon-cedar aroma; he is currently stuffing the hoshigaki with braised chestnuts and serving them with fermented chestnut sauce alongside duck, and he’s experimenting with a hoshigaki ice cream sandwich, calling the leathery, sugary dried persimmon “the perfect vessel.”" - Eater