Umeboshi salted plums

Back in June I went to my favourite cooking class and definite happy place and learnt how to make Umeboshi, a Japanese salted, pickled plum. It is quite a process. We prepared the plums back in June and left to pickle in the brine. It is now October and I finally started the drying process. After 3 days drying, I store for another month before eating!

These photos are in response to Cee’s Compose Yourself challenge

Yoroshiku Onegai shimasuimages (1)

Leanne

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13 responses to “Umeboshi salted plums

  1. Pingback: A long time in the making | NihongoJapango·

    • There are lots of different kinds small hard ones through to the big succulent ones like these ones. You usually only have one of the big fellas as they are quite high in salt. I tend to break it up and eat with rice. I like the salty ones. some can be sweet. I guess they are an acquired for foreigners a bit like marmite or vegemite! The Japanese eat them from a young age and I don’t think I have ever met a Japanese person who doesn’t like them. They are quite nice in a special rice soup called ochazuke. Basically a bowl of rice, an umeboshi some garnish like nori seaweed with green tea poured over it. I don’t think you could eat one of these big ones in one hit! Back in the war days when food was scarce a bowl of rice with an umeboshi was a meal. Often in obentous (packed lunches) you see the rice with a small umeboshi in the centre. It looks like the Japanese flag and apparently the umeboshi stops the rice from going off.

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      • Thanks for that Leanne. There are so many shops selling Japanese (and other Asian) foods on the North Shore now, I feel I should explore some new tastes, and it’s always good to know how foods are intended to be eaten. I like the idea of eating these with rice. 🙂

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  2. Umeboshi seems like such a nice dish!

    Brine is salt water solution?

    This is perhaps the first time after Writing 101, I am getting to read a post on your blog. Such a pleasure. Hope you are doing good.

    Love and light ❤

    Anand 🙂

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