I am at the end of a tiny crock of gourmet umeboshi sent to me from my sister that was probably close to $40. You don't need to press the ume fruit, and in fact doing so would ruin them. 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. Wash it inside and out thorougly, then disinfect the inside. OZtralia. After all, I will probably break into them early so I need more batches to make it to the prime 3-5 yrs. (And how long should it take for the liquid to come up over the top of the umeboshi? Back when I was living in Japan, I tried making these once, but they came out way too salty. So while the texture would be right the flavor would not be at all. (_See instant radish pickle recipe that uses ume vinegar - maki_), __(Troubleshooting: If it rains hard and your plums get very wet, take them in and rinse them off in plain water. I buy them here in London, usually Clearspring ones and they are pretty nice, and no colouring. You can't really substitute apricots however because they don't have the tartness that gives umeboshi its unique character. (Obviously not right now in June!) One thing I noticed when dipping up the plums for drying: There was perhaps a tablespoonful of undissolved salt in the bottom of the crock, evidence that the brine is just at the saturation point for salt. “Umeboshi (梅干し)” is a traditional Japanese pickle made of ripe, Garnished with salty or savory toppings, “, Umeboshi unexpectedly goes well with almost any flavor of instant ramen. You said you are "here in Oz" - do you mean that you are in Kansas, USA? This post reminded me to ask my gradfather for his recipe. In Japan, umeboshi are always made in mid to late June, because that's when the ume plums are ready. Umeboshi improves with age for a few years. 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 wish I could buy grown red shiso and those plums to make umeboshi...one day! The lower the salt, the higher the failure rate including mold.). A few days? I didn't know what to use either, but had planted a Shiro Plum here in the Kootenays in BC, so have been using them with great success. Thank you again for this recipe! My father has a friend in Japan who still makes umeboshi for us but he doesn't get there much anymore. On June 9th I started the umeboshi, using 11% salt and 50% weight on top of the ume; I weighed everything out on my kitchen scale. 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! Along with my kalamata olives... mmm mm. 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! I can't wait to try it, but it would be a miracle if I could find real ume plums (I live in France). Some people do this by putting the container in boiling water, but the most common - and convenient - way is to spray it with some shochu or vodka. And I loved knowing I was only two days off this year's date for Doyou no ushi no hi and had a run of seven hot, sunny days for the drying. The umeboshi or salted pickled plum is probably the most iconic and classic Japanese pickles (tsukemono). The umeboshi are now done. The method described at the first link should work. Now I'm worried about mold! You can store them as-is, in a jar, layering plums with the shiso leaves. This liquid is extracted from the ume plums by the salt. I was trying to find where you or somebody told how adding water with just a little salt in it gets the salt moving to redistribute better than adding plain water does. 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. 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'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. Merci/Thanks for the idea and pictures of how to make this pickle. in the salty liquid seemed to kill the mold eventually--I still ate them! That is so awesome to see how this is done, even if it's just to see the process without ever having the intention to make it. I would love to make these but have no idea where to find ume plums in Winnipeg, its probably impossible! It has a lid that fits in a gutter of water so it lets air out but not in. Instead, I make a “sour” face. 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. (Troubleshooting: Beginners are highly encouraged to use a higher salt ratio. Stir together umeboshi plums, mirin, and rice vinegar in a small bowl. That is, of course, if you can find the perfect plums so they don't mold. Jan 23, 2020 – Place the ume in a pail and fill it with cold water. I ordered some gorgeous green ume fruit from I just sent her your recipe, which is so detailed and so are the photos! ;) I did have a few questions about storage... you mention umeboshi taste better with time and recommend a three year "aging" process. You can use kosher salt instead. Massage the bag and turn it 1-2 a day or so. It tastes so good... without being packed with sodium glutamate (at least the brand I find here tastes that :( ) All Rights Reserved. I <3 umeboshi so much! Your mother's photos of the process are wonderful! Green shiso is best eaten fresh! Once the stems are removed, wash the plums in several changes of water, and then fill a large bowl with cold water and leave the ume plums to soak overnight. Now I need to know where to get the red shiso leaves please My japanese friend used to bring me 'karikko' ones, (I think I am remembering that correctly), which were crunchy. What about the paste of umeboshi? I'd love to try making these - but I haven't been able to get hold of the ume or the shiso. Umeboshi plums are a quintessential topping for Ochazuke. Any thoughts on this? I've just dived into the bento blog and am getting the feel I just don't know if at this point I should be tossing the whole thing out and wait for next year. The leaves are purple all summer long, and the fruits are also purple from the beginning. http://www.seriouseats.com/2011/06/market-scene-ferry-plaza-farmers-mark... My ume have been in for about 10 days (I just added the shiso leaves a couple days ago), but there is not enough liquid to cover the plums. Kishuu ume are widely regarded to make the best umeboshi. thank you for posting! I'm curious if you continue to make umeboshi from your SR plums and if you have any tips and tricks to share? So, you can get the ume fruit on the East coast apparently. Nibuta. But always trust your palate - if the remaining umeboshi have any hint of moldy flavor the mold has probably spread too far. Does anyone know how long the paste lasts for? 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. 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. After soaking overnight, drain and dry the plums. I just started a batch of umeboshi for the first time, using NHK's "Kyo no Ryori" recipe in this month's magazine. 26 Essential Holiday Side Dishes. (Troubleshooting: To repeat, make sure your plums are blemish-free. I love this blog and your bento blog too. Use about 10% of the ume plus in weight of shiso leaves - so for 1 kilo of ume plums, use 100g of shiso leaves. (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.). Just trying out my umeboshi made this past summer. A vinaigrette dressing made using Umeboshi (Japanese Pickled Plums). My question for you is, what do I do with the dried shiso? The newspapers protect the top of the table underneath! Seasonal Veggie and Umeboshi Soup (Macrobiotic) - Further Food Apricots are never deeply sour, even when unripe (they are sort of mildly sour). from their far-flung locations up and down the west coast and have joined my shiso search. Umeboshi is a popular kind of tsukemono (pickles) in Japan, and which tastes sour and salty. Maki, I only just came upon the part of your blog about your grave health matters. I have 6 "japanese plumb trees” They are yellow, sweet and about the size of apricots. Does the umeboshi taste the same with vodka? This is so great ! 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. Required fields are marked *. I won't be able to resist giving it a shot out of pure curiosity; I just hope I don't poison myself! 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. 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. That is really interesting. Thank you so very much for posting your mothers recipe! Just a hunch, I don't know the answer, and of course you're paying for the fruit, and paying well, you say. In Japan, umeboshi are always made in mid to late June, … presentations about using umeshiso,too. Did you add at least 8% salt? Here's another batch (from last year). Thanks! I wonder if that could have been karin (the botanical name is Chaenomeles sinensis) - that makes a gorgeous cordial or liquor. It's a middle eastern-ish market and apparently the plums are just eaten as-is (green and crunchy) with salt. I see some other recipes call to add the shochu to the pickling vessel. I can't find ume here in Mexico. We usually serve umeboshi with rice or rice balls (onigiri) . One thing that is not clear to me: after the ume liquor reaches the point where it covers the plums, you say to leave the plums in the liquid until it's time to dry. Start with a layer of coarse salt. Once the stems are removed, wash the plums in several changes of water, and then __fill a large bowl with cold water and leave the ume plums to soak overnight__. Would be be able to help/comment on my question that I had left a little while ago? Your email address will not be published. Amazing, but I’m greedy. Can you even taste the alcohol? Your mama's recipe confirms the amount of shiso I could hardly believe: 10% of original weight of fruit. If it does work with unripe apricots that would be great for me since they are way easier to get here! I want to eat umeboshi, but I try and I try but I can’t. The _hoshi/boshi_ part of umeboshi means 'to dry', and the following drying step is very important! That was so yummy!I wanna taste that,i hope that is also available in the market near me :(. I've freely translated her Japanese explanation to English._. 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. My favorite is the combo with Nissin Cup Noodle Seafood. (She just uses a generic cheap shochu she says.). ^_^. I love reading over all these posts. we had a problem with mold. or do you think that there might be adverse effects from the long incubation? After rinsing away the silt and separating the stemmy parts, the usable weight obviously dropped some, then the light sprinkling of salt and squeezing reduced the volume that had nearly filled my sink to a mere double handful. The hoshi/boshi part of umeboshi means 'to dry', and the following drying step is very important! If so, which one would you recommend please? 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 hope you have enjoyed this how-to of a very traditional Japanese preserved food! Based on this recipe on cookpad.com, puree the flesh of Umeboshi plums first, then add in sugar, vinegar, salad oil, water, and dark soy sauce into the puree and mix well. One of these days we need to try our hand at making these. It's also fun to see people walk by and try to bite into a raw ume... =). It along with the "red shiso" seeds can be bought at amazon. One that I use is mixture: 1/2 Mediterranean & 1/2 Alaela Hawaiian. Thanks so much for writing this blog. I can't seems to find shiso anywhere (which I'm really sorry as I love them). If anyone else other than Maki has any tips on my umeboshi troubles (see previous post above; in short, my ume don't seem to be releasing liquid as they should and I don't know what I should do) I'd love to hear them. my aunt in canada missed having umeboshi so she started growing the red shiso leaves and made umeboshi's with apricot when they were still green. This sounds like the next big party snack. I dont use any alcohol, didnt know about it being used, the salt prevented any molds. umeboshi paste, toasted sesame oil, shoyu, honey, and garlic powder in a small bowl until well combined. What are Umeboshi Plums? I used it to make my umeboshi. Thanks for the info Gail, i will get myself one of these trees so i can make myself some umeboshi. Maybe you would tell us if there's an eel run in the rivers at that time, or what? But now that I am retired, I'm trying to remember how to do things the old way. Thanks! This recipe was really helpful. A tree nursery in the Willamette Valley offers P. ume, but I'm too motivated by my hunter-gatherer gene to wait that long. I've been fortunate to get the paste, the whole plums, and ume vinegar from a company that I love umeboshi and I have a very prolific Santa Rosa Plum tree in my garden here in Roseville (Sacramento area). Prepare 1L of water for about 10 umeboshi plums. I remember my grandfather climbing the ume tree in his backyard to collect the fruit every year. You don't leave the plums in the vodka for any amount of time so there wouldn't really be much of a chance for the plums to The paste, which can be included in a … Thanks for sharing! Good info--thank you! A friend just scored me some shiso, so that's going in this week. If there is a way to eat umeboshi easily, please let me know! My friend's ojisan made "umeboshi" with apricots and they're awesome! Umeboshi paste, made from pureed, fermented Japanese ume plums, can transform food – and your body. What about apricots or peaches? Ethnic/Cultural Info Ume plums are synonymous with the celebrated Asian food known as Umeboshi. 2 cm tall now and have 4 little leaves (laugh if you want to). These plums are actually apricot but always referred to as plum, and should not be confused with the common plum … Sea salt's actually very beneficial for you, high in all types of magnesiums, great for your brain. My mother [my grandmother - maki] used to make umeboshi every year. But I do not have any idea where to get green umeboshi ume. I’m afraid there are few alternatives… I hope someone can tell a good way…☺️, Your email address will not be published. I really want to try one now. Unfortunately, I am a foreigner who has lived in Japan a long time. My mom has been making a batch of umeboshi every year since, and I've also added some more notes from her._, _My mother came for a visit this week, bringing along a pot of her homemade umeboshi. I'm just wondering one thing though, is there an alternative way to sterilizing the plums without using alchohol? Umeboshi plums are often used for making salad dressings or as ingredients for salads, rice dishes, and steamed vegetables. Weeks? a staple in my kitchen. How to Make Umeboshi, Japanese Sour Salted Plums. This results in light brown umeboshi and an almost clear ume vinegar. Just curious to see if anyone knows a store where I could find red shiso in the Atlanta, Ga area? My umeboshi have stopped giving up liquid, and what's in the jar doesn't rise above the top level of the ume. Measure the salt over the ume. Again, thanks so much for sharing this recipe, and for your wonderful food advice more generally. Most of Japan is very humid in the summer too. However, after learning about it in Japanese cuisine, I have checked it out at our Aeon/Jusco supermarket. The fruit is something like a cross between an apricot and a plum. After about 10 years or so they start to disintegrate and become mushy if kept wet, and rather shriveled like an old lady if kept dry - but they are still edible! Leave in a cool, dark area of your house, until the ume plums become soft and completely immersed in a reddish liquid. Again, comments welcome, don't hold your punches! She says it's usually like 7-10 days. I'm in the middle of my first attempt at making umeboshi and so far everything is looking good. (Yes i am Greek but could have been Japanese in a past life such is my addiction to Ume, miso and tempeh). a couple months ago my obaa-san made something similar to umeboshi but it was some kind of citrus maybe a tangerine or something but it was as small as a cherry tomato the juice it was soaked it made the greatest lemonade like drink i remember as if it was yesterday i asked her what is this she said she was making something sort of different from umebohi but something similar as well :]. Right now I'm shopping around a color photo of a potted one in hopes someone will say hey-I-know! My first attempts were with confusing instructions, so many had mold. And can I use it before it dries to make rice? Cut the beetroot into 1cm thick slices and cook in a steam oven for 2 hours. 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! (Troubleshooting: The ume plums should look like firm, small unripe apricots. Learn how your comment data is processed. this is fine for the chutney i make, but is it the un-making of my erzatz umeboshi? My batyan also makes umeboshi herself. Then it seemed to have stalled about halfway up ume layers (2), so on June 26th I added another 50% weight, bringing the weight on top of the umeboshi to 100%. I enjoyed reading your description on how umeboshi is made. So glad to find this page. It's neat to see the process. They are bigger than what people are talking about as Ume plums, but don't seem to suffer from getting mushy...i too have stored them both dry and in the juice. Umeboshi isn't widely available in Mexico but there is this thing we call Chamoy though, which is essentially the same (sour salty..red, pickle.). At the end of the drying process, they look like this. I recall Japanese are more sour than the Chinese ones I have; is this because of the alchohol? While there are dedicated ceramic weights available, you can use anything you can find such as a bagful of water (as long as it doesn't leak), a full water bottle, clean rocks in a plastic bag, hand weights or dumbbells, and so on. is it better to keep ume whole rather than paste? 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. I lost a few to mold because the juice didn't come up quickly enough, but I think I salvaged the batch. 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. Great recipe, thank you. I live in the Midwest part of the United States, and have a very close Japanese friend who taught me to appreciate Japanese foods. 1. then place about 1/2 a teaspoon of chopped plum or other filling inside. __(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.)__. Thanks! I didn't see anything so I will post my question: I live in Hawaii, a nice, hot, and sunny place...but it's also humid. will have to inquire at the farmer's market! Oh wow! You may be able to salvage it this way. How would Japanese tradition solve this? If it's the right dried leaf to substitute for the fresh leaf, would maybe a third of the amount by weight be equivalent? Here's the amount of salt vs. ume plums at different percentages: Use a large, wide-mouth jar or other fairly deep container. I prefer mine to be quite low in salt, so I use only 8%. Nice blog! 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