Cookbook:Umeboshi

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Cookbook | Recipes | Cuisine of Japan

Umeboshi (梅干, pickled Japanese plum) is a kind of pickled food . It's one of the Japanese traditional foods and it has been popular in Japan. It is red, round, and its taste ranges from sour to sweet. Texture ranges from dry and crunchy to saturated and globby, depending on the method it was preserved.

[edit] Ingredients

• Japanese plums
• Red shiso
• Salts

[edit] How to make umeboshi

1. Wash Japanese plums and wipe them dry.
2. Remove their stems.
3. Put salt and newly destemmed plums in the jar.
4. Turn them repeatedly and vigorously.
5. Put on inner lid.
6. Place big, heavy rock on top of lid to increase the pressuring done to the plums.
7. Wait until the water increases in the jar.
8. Weather the Japanese plums for 3 days and 3 nights of sunny day in high summer. (Don't throw away the water in the jar.)
9. During step #8, rub salt into red shiso to remove scum.
10. Put the Japanese plums and red shiso into the jar with the water.