[1] Known as shìbǐng (柿餅) in Chinese, hoshigaki (干し柿) in Japanese, gotgam (곶감) in Korean, and hồng khô in Vietnamese, it is traditionally made in the winter, by air drying Oriental persimmon.

After the persimmons are peeled and blemishes have been removed, a drying rack 0.8-1m high and covered with foil is placed in an area with sufficient light, air circulation, and sanitation.

The persimmons are then placed stem-side up onto the rack and covered to prevent contact from rain or other environmental debris.

[7] 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.

[8][9] When the color turns brown and the outer part hardens, the seeds are removed and the persimmons are sealed again and flattened.

According to Chinese legend, Zhu Yuanzhang was forced to live in exile at the foot of Jinweng mountain in the north of Fuping.