Making Umeboshi (Vol.5)

This final step to make Umeboshi needs 3 sunny days. (Both day time and night time)

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Isn’t is a beautiful scene?
Drying pickled Ume plums outside under the sun!! Sun dried Ume = Umeboshi.
In Japan, when rainy season finished, people starts drying pickled ume plums.

While pickling Ume plums with red shiso,
Ume plums would be dyed vivid nice red.
(See Making Umeboshi (vol.4) for previous steps.)

Once they turned to red, just take them from the container and dry them under the sun!
But make sure you check the weather forecast for next 3 days.
Please wear clothe which may be stained red ! And wearing gloves is recommended.

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Take Ume plums gently so that you don’t brake these nicely pickled Ume plums accidentally.
Nice and gently.
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If sudden rain starts, you need to take these inside as soon as possible.
Rain drops may cause the molds or black spots while preserving.
So, these 3 days, you cannot go out 🙂 Be around Ume !!
Have a nice homey day! Maybe gardening. Baking. Cleaning 🙂

It’s worth to do this, because these Umeboshi will last years and years if you store properly!!

After taking all ume plums for drying, red liquid will remain in the container.
This is the true Ume-zu (Plum Vinegar).
You can find it at the health foods store, but this is the free gift for you by making Umeboshi by yourself.

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Making Umeboshi (Vol.4)

Now! Really fun part !!

This is the Ume from Making Umeboshi (Vol.2)

Take all of Ume and Ume Plum vinegar (the water comes from Ume itself!) to the container now.
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Then mix it with Shio leaves from Making Umeboshi (Vol.3) !!
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Can you see the calour started to change?!
See well!
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When Shiso leaves meets vinegar, the colour change vivid !!
Amazing.

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Put all shiso leaves.
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Just like this!
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Isn’t it crazy colour?! I love it!
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This is the trick of Umeboshi colour.

One more step to go !!
To be continue.

Making Umeboshi (Vol.2)

When you work with Ume (Ume shigoto), you can enjoy beautiful Ume aroma.
This is my big joy to share this beautiful aroma with somebody who are working with.
(Normally with my mum! I learn these things from mum by doing together)
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Well, the second day of Making umeboshi.
Here is the post of the first step(the day before), Making Umeboshi (Vol.1)

Now, bring all the ume to the colander, and drain off water.
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Then wipe the Ume by towel.
Water become the cause of having mold, so very important to dry them very well. Properly!
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When you wipe the Ume very well, you can see cute soft hair on the Ume’s surface. 🙂
Cute!
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Now it is ready to pickle them.
Place the well wiped Ume into the container.
Not all of them, just one layer.
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Then spray Shotsu for sterilising (optional).

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Then sprinkle salt. Enough salt.
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It looks like snowing on Ume!
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It looks a lot of salt, but you don’t eat many umeboshi per day, so don’t worry.
Salt is very important to keep Umeboshi away from mold.

Repeat with second layer, third layer… until all of your Ume comes into the container.
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Tighten up the plastic bag and put weight on it.
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Now, need to wait a few days until water from Ume comes up to the surface.
All ume needs to be covered by water from ume itself.
If the water(from Ume itself) doesn’t come up to the surface within few days,
you may have a chance to get mold. (at least in Japan, because it is rainy season!!)

So next few days will be the nervous but exciting moment.
To be continued!

Making Umeboshi (Vol.1)

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Umeboshi!! Salty & sour dried plum, we used it in Japanese cooking and also take this as medicine.
When I lived with parents, they always told me, “Take one Umeboshi everyday”, and all of family had one in the morning.
Nowadays, I have one when I don’t feel good, or the day I have too much food,
apart from using in the cooking.

June is rainy season in Japan, and people make Umeboshi over this season.
It is a long process, depending on the weather, it needed to be dried for 3 days (day & night) so, we do this last process when the rainy season is finished.

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First process is…
take this little thins out.

Ca you see?
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Then soak all of them in the water. Over night.
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To be continued.