All Recipes

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, umeboshi- japanese pickled plums / salt-preserved plums. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Umeboshi- Japanese pickled plums / salt-preserved plums is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Umeboshi- Japanese pickled plums / salt-preserved plums is something which I’ve loved my whole life.

Wash plums gently, remove hulls with a bamboo stick, and dry well with paper towels one by one. Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar. Re: Homemade Umeboshi (Japanese salty pickled plums).

To get started with this particular recipe, we must prepare a few components. You can cook umeboshi- japanese pickled plums / salt-preserved plums using 4 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Umeboshi- Japanese pickled plums / salt-preserved plums:

1. Prepare 2 kg ripe plums
2. Prepare 300 g salt
3. Take 300 g Red shiso leaves (if you have)
4. Prepare 2 Tbs salt

This recipe is reprinted with permission from Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu. Finding a small roadside vendor in the mountains selling homemade Japanese pickled plums (umeboshi). Pickled plums are popular in Japan on rice or mixed. Umeboshi is sour pickled plum and has been eaten for over a thousand years in Japan.

Instructions to make Umeboshi- Japanese pickled plums / salt-preserved plums:

1. Wash plums gently, remove hulls with a bamboo stick, and dry well with paper towels one by one. Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar. 1. Place the plums in a clean jar, add the salt and mix well with a sanitized spatula or your hands with gloves on to make sure that inside of the jar is kept clean. Put plastic wrap over the plums (making it stick to the surface of the plums) and put a drop lid or flat plate on the plastic wrap. Then put 4kg weight on the plate. A few days later, you will see some quantity of water may be released from the plums, then reduce the weight to 2 kg. Leave it for a week in cool, dark place.
2. One week later, you will see a lot of water released from the plum and find red shiso begins on the market.Remove the stems from the red shiso and wash it. Place the leaves into a bowl, add of salt and rub it with your hands and squeezing the leaves to remove any moisture. Do the same thing again with the last salt.
3. Place the leaves into a clean bowl, add 1 cup of plum juice from the jar, mix well and put it back on top of plums in the jar. Put plastic wrap over it again (making the wrap stick to the surface of the shiso leaves) and put back the drop rid or flat plate on. No need to put the weight this time. If the jar has it's own lid, put the lid on.
4. When the rainy season is over (a few weeks later from the red shiso is added to the jar), take all the plums and the red shiso leaves out from the jar, place them onto sieves or flat strainer and let them spread over sieves in a single layer. Let them sun dry, from a few hours, up to 3 days.
5. Please keep the liquid. we call it ume-zu(plum vinegar) and you can use it for cooking as you use vinegar for your cooking.
6. The dried plums should be kept in a sanitized jar with lid and will remain good for many years. Put the dried shiso leaves in a food processor and make it into coarse powder, then it'll be delicious furikake seasonings. (Furikake is toppings for rice. You can sprinkle furikake on your rice)

Ripened plums are marinaded with salt, sun-dried, and preserved for a couple of months to develop the flavor. Initially, the preserved plums are actually yellow, not the familiar red you typically see Umeboshi. The umeboshi, salt pickled plum, is one of Japan's most remarkable traditional foods, revered since ancient times both as an everyday food and a potent It is distinctively Japanese. This particular jar arrived exactly as pictured from Japan. Vacuum packed inside are ripe, SOFT umeboshi plums with.

So that is going to wrap this up with this special food umeboshi- japanese pickled plums / salt-preserved plums recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!