It makes me want to learn more about Japanese food and cooking. I could never gather the courage to try one of these guys out while I was in Japan (about 10 years ago) to my regret. He was told that it was hard to grow from seed; however, not only is the original plant flourishing, we have volunteers all over our garden and yard. I really want to try one now. How To Make Umeboshi-Japanese Salt Plums | Umeboshi from Apricots Umeboshi often translated into English as Japanese Salt Plums. The significance of this day for umeboshi making is that it occurs after the rainy season is over, when the weather becomes hot and relatively dry (this period is called _doyou no hi_ （土用の日), the doyou period). I love this blog and your bento blog too. Did you add at least 8% salt? Ume plums are picked when they are hard and very sour. I'm also going to go back to the market and buy a bunch more ume and try a few more batches. please wish me luck and comment back! Too bad it doesn´t give plums every year (sadly, flowers don´t resist hard winds in tropical storms). I'm so happy with my jar of umeboshi and can't wait to try them! Well, if things don't work out, I know what to do better next time... My Nikkei mother planted a few unpreserved ume plums in our front yard in California many years ago. Are these made very differently? It's now on my "to do" list. She makes hers with a little honey which is how my daughter loves it. apricots...i'll look for those small ones ...as i live in a fruit growing area and there are some older trees with lovely small fruit...a different variety than the larger ones. The newspapers protect the top of the table underneath! a staple in my kitchen. My (Japanese) husband will be happy when these are ready to eat! While they are often referred to as plums, ume fruit are actually a cross between a plum and an apricot. Well, you can try heat sterialization initially of the jar and tools you will be using, but that gets difficult obviously once you have started the process! Free delivery from € 29,90. We actually have to limit how many she eats. Take the ume vinegar out of the jar, wash and re-disinfect the jar with vodka or shochu, and re-immerse your plums in the liquid for a day. . The weight was probably not heavy enough, or you didn't have enough salt to draw out enough liquid - or (though rather unlikely unless the plums were old) the plums were too dry to start with. Ume are traditionally cured at the beginning of the dry season (mid-July) in Japan. This gets rid of some of the bitterness in the plums. would that matter for storage? The umeboshi are now done. I have heard so many good things about UMEBOSHI PLUMS, told to be poisonous when they are picked from the tree Is it true? I have never eaten umeboshi. 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? Place the ume in a pail and fill it with cold water. I love umeboshi and I have a very prolific Santa Rosa Plum tree in my garden here in Roseville (Sacramento area). This is to kill any kind of mold spores on the surface. JustHungry.com. You only need 4 ingredients to make umeboshi: Ume plums, coarse sea salt, red shiso leaves and shochu or shouchuu, a type of distilled alcohol beverage that is available all over Japan and is quite inexpensive. I'm following a recipe that adds the red shiso (leached with salt and squeezed dry) after the drying, then covers again with their own vinegar and returns, covered, to storage for a year. Green shiso is best eaten fresh! to the plums which isn't attached to the mold, let it be soaked in plum vinegar. Nice blog! I have a somewhat related question: Do you have a recipe for pickling aka-jiso with salt and vinegar? I’m content to sit as voices wash over me, with occasional translation from Shiki. I started about a month ago and today I took them out of the brine to dry. Plum juice can be fermented into plum wine. Does the type of shochu matter or is it just for disinfectant purposes and not flavor? When I would rather stick to polite smiles and communication mediated by Shiki, she speaks Japanese at me and throws in English words, gestures, and images until I understand. Thank you for the recipe. Hi!Do you think that one of those plastic japanese pickle presses used form making tsukemono would work for the umeboshi? India studied English literature and history at Calvin. Full of antioxidants, the paste, made from fermented and briny plums, has impressive healing powers, too. This part of the process will take about a week or more. Arigato, Blueirises. Shiki is occasionally embarrassed when I draw attention to his own distinctive accent and manner of speaking English. If you don't want to dry the umeboshi in the sun, you could try the oven at a very low setting, but you will need to watch out for over-drying. Great recipe! This date is always marked on Japanese calendars, along with other holidays and special days, just like Christian holy days are marked on European calendars. This post has made me so very very happy! Thank you so much for sharing your mom's recipe! You may be able to salvage it this way. Saved! My wife's sister makes them back in Okinawa and occasionally sends us a batch. He humors me while I get didactic for a second and then we move on. The important thing is to expose the flesh. Hi, Maki. I am in eastern Kansas, and several years ago my husband bought a red shiso plant at the farmers market not knowing what it was - he just thought that it was interesting looking. 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? But now that I am retired, Ungagged. Can you get my email address from this site? yes that is what my grandma used to make umeboshi. I can barely count to ten. It along with the "red shiso" seeds can be bought at amazon. Sea salt is no better or worse for you than any other kind, really. thank you. My mouth is watering. On Sunday afternoon, Haruko shows me how to use a wooden skewer to pick the stalks out of each plum. I have been using Prunus cerasifera for umeboshi with great results. With countless varieties of condiments, dishes, and pickles (known generally as tsukemono or nukazuke depending on the fermenting processes), Japan has an incredibly rich culinary history of fermented products. You are right, home made are much better than store bought. Once the container is full and weighted down, cover the top with a clean, porous cloth like a cheesecloth or openweave kitchen towel; secure this with a rubber band or string. Use a non-iodized, coarse salt. Really great information on Japanese foods here, and my interest lies specifically in Japanese Wagashi and Japanese-style western desserts and pastry. yay! Finally, ume plums also contain substances that protect against stomach ulcers, the hardening of arteries and gum disease. Available on Amazon, Barnes & Noble, and Schuler Books. Does anyone know how long the paste lasts for? by Josh deLacy, Will Montei, and Abby Zwart. 3 tablespoons salt; 1 quart (liter) of unchlorinated water (you will use less) Fermented Plums – Instructions. This is my second time visiting my boyfriend Shiki’s family in Japan. I lost a few to mold because the juice didn't come up quickly enough, but I think I salvaged the batch. I bought a small bunch of ume and my first batch ever is being pressed right now. I see some other recipes call to add the shochu to the pickling vessel. Thank you to both you and your mother for sharing this. Records of its medicinal purposes go far back as 200 AD. A tree nursery in the Willamette Valley offers P. ume, but I'm too motivated by my hunter-gatherer gene to wait that long. Other fruit like peaches and nectarines are too big to work. This is more or less equivalent to putting them in front of a fan indoors. And can I use it before it dries to make rice? I would not use plastic either, because of the acid and salt. (Troubleshooting: Beginners are highly encouraged to use a higher salt ratio. they will turn out with a milder taste but if you can't get ume these are the perfect substitute. When you keep fermented fruits in long-term storage, two likely scenarios take place: Nonalcoholic fruit ferments can become alcoholic during storage. So, here is my mom's version of how to make homemade umeboshi. Once the container is full and weighted down, cover the top with a clean, porous cloth like a cheesecloth or openweave kitchen towel; secure this with a rubber band or string. She jumps down and I pass the jars to her one at a time. I won't be able to resist giving it a shot out of pure curiosity; I just hope I don't poison myself! We also use a nearly one to one mixture of sugar and vinegar to soak the salted and dry fruit. She made me do it a lot when I was younger.”. When we’ve filled all the jars, Haruko lifts a panel in the floor of the kitchen to reveal a small cellar. The hoshi/boshi part of umeboshi means 'to dry', and the following drying step is very important! Just connect with a farmer and order some immature plums. As diverse as Japanese fermented foods might … Image of made, traditional, healthy - 153334178 I would love to hear any ideas you (or your mum) may have. I am definitely trying this out. I asked her to tell me how she makes them; not only did she write it down for me, she even had pictures she'd taken of her attempts in the past couple of years! I don't know how he made them, but I highly recommend using apricots. The leaves are purple all summer long, and the fruits are also purple from the beginning. we had a problem with mold. In Japan, we time the umeboshi process so that the ume plums reach the end of the salting stage around _Doyou no ushi no hi_ （土用の丑の日), which falls on a different day every year, but is always around mid to late July. I prefer mine to be quite low in salt, so I use only 8%. I have been trying to find umeboshi to buy for a long time(I'm in a small area), but I will just make my own instead! If you are not in Japan, just look at the weather forecast and aim for a period of a few days when it's supposed to be nice and hot and sunny. I've made my own tsukemono, but never tried making umeboshi. Photo about Home made japanese fermented plums also called salted japanese ume . It won’t be years, but some things take time. It has a lid that fits in a gutter of water so it lets air out but not in. Thanks! Now I try again, but this year white umeboshi, as my one shiso plant is ca. The lower the salt, the higher the failure rate including mold. Thank you so much for sharing your mom´s recipe (and way of making) ! __(Troubleshooting: If you don't see the liquid coming up to completely cover the plums, try increasing the weight to up to a 1:1 ratio - in other words, for every 1 kg of plums 1 kg of weight.)__. Umeboshi improves with age for a few years. But a lot of fruits are turned into cordials in Japan, it could have been something else too! Haruko isn’t following a precise recipe but she points at a picture in a cookbook of the wrinkly red plums we’re trying to make. It pays to read even a third time: If I fail utterly to score any shiso leaf this year, there's shisoless white umeboshi to be made, yay! I used it to make my umeboshi. Hi, The ume plums are picked upon ripening, before they are slathered in salt, weighted, and left to ferment for two weeks. So while the texture would be right the flavor would not be at all. I ordered some gorgeous green ume fruit from I didn't realize they last so long! Re troubles with getting brine to cover: I'm wondering if it might be a matter of volume. Should I water down the liquid or just keep aging them? I used to help my dad harvest, wash, and pack the jars--putting salt between the layers of leaves and then adding the vinegar. I was an English major and a Spanish minor; I dabble in Latin roots and enjoy deciphering Romance language cognates, but I’m at a loss with Hiragana, Katakana, and Kanji characters. What about the paste of umeboshi? My friend's ojisan made "umeboshi" with apricots and they're awesome! This recipe was really helpful. These pickling cocks are used for kimchi and sauerkraut. I hope you kept the pickling liquid also - that's called ume-su or ume vinegar, and is a wonderful flavoring condiment. Ok, thank you very much for this. They come with stone weights. Your email address will not be published. I know, i know, its not the same, but wanted to experiment. Made ready a bowl of shochu or vodka, and dunk the ume plums completely in the alcohol. Use about 10% of the ume plus in weight of shiso leaves - so for 1 kilo of ume plums, use 100g of shiso leaves. If you are not in Japan, just look at the weather forecast and aim for a period of a few days when it's supposed to be nice and hot and sunny. My plums are soaking now! This sounds like the next big party snack. Do you have any info how they are different and how you would use each normally? Reserve the liquid - this is umesu, or ume vinegar, and is delicious! A single batch of this recipe makes about 6 cups of plum sauce, which is a lot of plum … So won't I have a little wiggle room to top up with a bit of water without losing the plums to mold? The method described at the first link should work. I need to go find some bamboo baskets for the drying process. Now we have three huge trees and bountiful ume for umeshu and umeboshi every year. And if I did, they might find me out—that I am naturally quiet and sometimes awkward. This year I'll try using these apricots to make Umeboshi the Japanese way. But now that I am retired, I'm trying to remember how to do things the old way. I saw some websites where the trees are sold, and they are okay in this climate. I enjoyed reading your description on how umeboshi is made. I was so sad when my mom set up her private practice on the property and converted the yard into a parking lot. Hi Martha, the flavor of the shochu doesn't really matter (ther other flavors will overwhelm it anyway) - it's just for disinfecting purposes. (Yes i am Greek but could have been Japanese in a past life such is my addiction to Ume, miso and tempeh). This amount, interspersed with half the dried plums and half the reserved brine, now comes to about one gallon, and I'm pursuing a new lead for another pound-plus of red shiso leaf for the other half of my dried plums. I would love for Maki to chime in here with more details and some help. Shiki is fluent in English after six years of schooling in the U.S., his sister who studies English at university can carry a simple conversation with me, but my interaction with the rest of the family consists mainly of smiles and bows. It's currently 78% humidity. So fun! i realize the red leaves provide the nice color, but I'm wondering if the green adds flavor or color. I have no idea where to find an ume tree so I'm stuck paying an arm and a leg at the Japanese market. :). These Japanese plums called Ume are similar to under-ripe sweet plums. (Troubleshooting: If you don't see the liquid coming up to completely cover the plums, try increasing the weight to up to a 1:1 ratio - in other words, for every 1 kg of plums 1 kg of weight.). So, here is my mom's version of how to make homemade umeboshi. I hope that you still read these posts and will take the time to reply, I'm running into problems with making my umeboshi. My japanese friend used to bring me 'karikko' ones, (I think I am remembering that correctly), which were crunchy. If you added too little salt though you may have a problem. While I make umeshu every year, I haven't yet tried making umeboshi again, but I armed with your mother's recipe, I'm ready to give it another go. Umeboshi are fermented plums made from young, barely ripe ume, a sour Japanese fruit that's a cross between an apricot and a plum. The leftover shiso leaves are traditionally dried, and them pounded into a powder to make yukari, a type of furikake (stuff to sprinkle on rice and other things). I just started a batch of umeboshi for the first time, using NHK's "Kyo no Ryori" recipe in this month's magazine. gail. FWIW, you can get store-bought ones that aren't artificially colored, though it may take some looking. See http://www.somewhere.org.uk/blog/947. Ume plums are picked when they are hard and very sour. In Japan they are often cooked in sugar syrup and used as a cold remedy. Update: I've revised this, possibly the most popular umeboshi recipe in English online, to include some key troubleshooting notes. Fermented green plums wrapped in herbs. I was wondering, is there anything special you have to do to make umeboshi paste from these? His umeboshi was the best. Or is it just pureed umeboshi? I stored some wet in disinfected glass jars, and some dry in a ceramic jar. If you have a problem with alcohol (most of it evaporates after use) you will just have to try keeping your tools, the jar, etc. Just curious to see if anyone knows a store where I could find red shiso in the Atlanta, Ga area? * 10%: For every 1 kilo of ume plums, use 100 grams of salt I eat store bought umeboshi but it just isn't the same. Again, thanks so much for sharing this recipe, and for your wonderful food advice more generally. soak up any vodka, I live in Queensland Australia and need Japanese plums for my health, I found them in health food store but they are very expensive, could anyone tell me where to buy and I would picle them myself, Many thenks. or do you think that there might be adverse effects from the long incubation? I really want these to work, I hope you can take the time to give me some tips on how to fix my umeboshi. There is no english name for Ume plums or Umeboshi, but sometimes they're called "Japanese Salt Plums", "Japanese Pickled Plums", "Pickled Ume Plums", or just "Pickled Ume" in the grocery store. I'm in the middle of my first attempt at making umeboshi and so far everything is looking good. My pound of leaves arrived today by express post in what appeared to be excellent condition, crisp and crinkly. 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'M using a food dehydrator your inbox content japanese fermented plums 7 pieces, 33 pieces, 100 pieces are photos. Sold as 'mirabelle ' in France and using plums which are similar in,... Out, they might be a matter of volume dry fruit step, and the following drying is! Reddish liquid, and what 's sold as 'mirabelle ' in France my daughter (! Process could be undertaken with another from a very sour variety of apricot ( chabacano acido ). From Shiki week? ) pressure so its out of the table!. Get the japanese fermented plums shiso leaves please gail with a farmer and order some immature plums ( foods! Taught me are coming back, but this year white umeboshi, as mold grew everywhere this rid... Floor of the finished pickle our hand at making umeboshi and ca get. Available in the middle of my erzatz umeboshi she speaks rapidly in Japanese Wagashi Japanese-style... More salt, or just keep aging them their own umeboshi have lined up the baskets newspapers! 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Squeezing the black liquid out of the dry season ( mid-July ) in Japan in less-sunny years small..., puree until smooth, and Schuler Books 's 2 lbs my will.