Now my question. great blog and comments My mother [my grandmother - maki] used to make umeboshi every year. Umeboshi plums are often used for making salad dressings or as ingredients for salads, rice dishes, and steamed vegetables. I am at the end of a tiny crock of gourmet umeboshi sent to me from my sister that was probably close to $40. After all, I will probably break into them early so I need more batches to make it to the prime 3-5 yrs. I'm trying this now with apricots. This year we are planning to make even more. I want to eat umeboshi, but I try and I try but I can’t. we had a problem with mold. thank you for posting! When I lived in New York, I was too busy working to do much cooking, let alone umeboshi! Again, thanks so much for sharing this recipe, and for your wonderful food advice more generally. However, after learning about it in Japanese cuisine, I have checked it out at our Aeon/Jusco supermarket. I used it to make my umeboshi. Ms. Chera Kim in California, contact her at 760.797.5087---she ships throughout US and season usually ends mid-June. The umeboshi or salted pickled plum is probably the most iconic and classic Japanese pickles (tsukemono). You can give it a try with small, unripe, unblemished apricots if you are determined, but there's absolutely no guarantee of success, so don't blame me if it doesn't work! My question for you is, what do I do with the dried shiso? When (if) I reach the drying stage, could I then use a dehydrator, as our autumn is windy and rainy, or does the Sunshine give something extra? I'd love to become an expert at this and start making a batch every year. Store it in airtight containers and enjoy! OZ is short for Australia. I saw some websites where the trees are sold, and they are okay in this climate. Soak overnight in a cool spot, then dump the water and transfer the ume to a large wooden, ceramic, or food-grade plastic tub. Actually I'm betting there's always apt to be somebody's extra vinegar, maybe even well aged, available for topping up.). gail. Recommendation of Unique Japanese Products and Culture © 2020. It makes me want to learn more about Japanese food and cooking. amzn_assoc_ad_mode = "search"; in rice wrapped in nori. * 12%: For every 1 kilo of ume plums, use 120 grams of salt. Ume plums are picked when they are hard and very sour. Ume plum products are usually incredibly salty and acidic and should therefore be used in moderation. I would try adding more weight first and see how it goes. Now, cover the whole thing with a plastic bag or sheet, then put on a weight that is at least half as heavy as the ume plums - in other words, 1 kilo of ume plums requires at least a 500g weight. In Japan, umeboshi are always made in mid to late June, … But a lot of fruits are turned into cordials in Japan, it could have been something else too! I remember my grandfather climbing the ume tree in his backyard to collect the fruit every year. A few days? amzn_assoc_ad_type = "smart"; Thank you for this tutorial! You also need some bowls, flat baskets, a large, wide-mouth, a deep container made of ceramic or glass or non-reactive plastic (never metal), a weight or a sturdy plastic bag, and large jars to store your umeboshi. Are the unripe apricots sour enough? 2. drying out the umeboshi - I never did get around to taking the umeboshi outside for drying, but my husband found the undried ones too fruity so I dehydrated them in the oven around 180 degrees overnight. The amount of salt, or the ratio of salt to ume plums, determines how salty your umeboshi will end up. Nibuta. Leave in a cool, dark area of your house, until the ume plums become soft and __completely immersed in a reddish liquid__. You can also de-salt the umeboshi a little before you eat them, by soaking them in a weak salt water solution (though this does dilute the flavor too). it wasn't karin but maybe i should send you a picture sometime it could or could not be japanese related ahah my family make all sorts of food from different cultures but who know but i am starting to think they are apricots but it is hard for me to decipher since i dont eat them so i am not really sure what it looks like ow would you want me to send the picture? Measure the salt over the ume. We usually serve umeboshi with rice or rice balls (onigiri) . The main ingredient, ume plum, is the fruit of the Japanese apricot tree, botanically classified as Prunus mume. Weeks? arigatou! The drying tenderizes the plums, giving them a better texture. I can't seems to find shiso anywhere (which I'm really sorry as I love them). I live in Warner robins Ga. I know there is red shiso in the neighborhood, but I don't know if I'll find it in time to include it in the recipe. You description and photos make my mouth water. Are there any other options to drying the ume in the sun? big thank you to your mother for writing that all down and taking photos!!! amzn_assoc_search_bar_position = "bottom"; wow. I love umeboshi, but it's hard to find it without preservatives here. You may be concerned about the amount of salt used to make Umeboshi. Would they be good. will have to inquire at the farmer's market! i am trying the same, and hope that my impatience won't prove i wasted my time: i picked about ten pounds (i want to make chutney, too) and the fruit came away from the tree with their stems, proving they were not yet ripe. Blemishes lead to mold!)__. or do you think that there might be adverse effects from the long incubation? A friend just scored me some shiso, so that's going in this week. Over time umeboshi has become How to Make Umeboshi, Japanese Sour Salted Plums. Garnished with salty or savory toppings, “Ochazuke (お茶漬け)” is a bowl of rice that has been entirely soaked in hot green tea or soup. this is fine for the chutney i make, but is it the un-making of my erzatz umeboshi? Too bad it doesn´t give plums every year (sadly, flowers don´t resist hard winds in tropical storms). So - you could try making salt-pickled apricots, and they may even turn out good, but they are not going to taste anything like umeboshi. Thanks to all for sharing your experiences! I just started a batch of umeboshi for the first time, using NHK's "Kyo no Ryori" recipe in this month's magazine. I would love for Maki to chime in here with more details and some help. What are Umeboshi Plums? Seasonal Veggie and Umeboshi Soup (Macrobiotic) - Further Food good morning, Mikw and Maki! Re troubles with getting brine to cover: I'm wondering if it might be a matter of volume. After soaking overnight, drain and dry the plums. Last year I tried, it was a glorious failure, as mold grew everywhere. But now that I am retired, Ungagged. Help, onegaishimasu! ... 100 All-Time Best Holiday Recipes. Green growers in the UK are trying to grow red shiso and sell it, but they claim its the same as the green leaves. I love reading over all these posts. My Gichan made homemade ume years ago and I've always wondered how he did it. Some Aussies love ume! Look forward to reading more of your posts on these subjects. Red shiso or perilla leaves give color and flavor to the umeboshi. Umeboshi unexpectedly goes well with almost any flavor of instant ramen. Should I water down the liquid or just keep aging them? BTW we have plenty of sunshine.here in Sacto so bring them here to dry! It's usually dried in the sun, but you could dry it in a very low oven, turning frequently, until crispy and dry, then whiz it up in a food processor. It's currently 78% humidity. unfortunately if it is high in sodium I cant now! If so, which one would you recommend please? amzn_assoc_tracking_id = "tomoyoshi-20"; My favorite is the combo with Nissin Cup Noodle Seafood. A quandary, though, Maki, along the lines of Shari's above, that I hope is a small one: Half the reserved brine does not quite cover the gallon; perhaps a cup more is needed, and probably more, considering that some of it will be taken up again by the plums. I'm also going to go back to the market and buy a bunch more ume and try a few more batches. They're not very sour but still have the distict flavor. 21 Leftover Turkey Recipes. In Mexico Chamoy is considered a type of candy, isn't that odd? My plums are soaking now! I need to go find some bamboo baskets for the drying process. The method I'm using salts the cleaned leaves lightly to wilt, squeezes out the liquid released, then mixes and lays down the leaves together with the sun-dried plums and covers them again with the reserved brine to cure for a year. presentations about using umeshiso,too. Again, comments welcome, don't hold your punches! I have a theory that a long time ago someone from Japan brought Umeboshi to Mexico , it then became a hit but nobody ever bothered to write down the recipe, so ... what remains now is just a bastardized version of it. I live in southern CA in the U.S. and have an ume tree. Do you have any info how they are different and how you would use each normally? Update: I've revised this, possibly the most popular umeboshi recipe in English online, to include some key troubleshooting notes. If it's the right dried leaf to substitute for the fresh leaf, would maybe a third of the amount by weight be equivalent? Make instant ramen first and simply put a piece of Umeboshi plum. Maybe you would tell us if there's an eel run in the rivers at that time, or what? 26 Essential Holiday Side Dishes. (I prefer to just make apricot preserves with them myself, or just simply stew them a bit with minimal sugar.). Ume (梅) or umeboshi (梅干し) is Japanese salted plums or Japanese pickled plums. Alas, I do not have the recipe--only a memory of using about 1/3 c salt and adding vinegar. Unfortunately, I am a foreigner who has lived in Japan a long time. Umeboshi: What type of shochu does your Mom use?