Rainy season (tsuyu) in Japan coincides with ume (plum) harvest and preservation. Umeshu is just one of the options for these green lovelies and umeboshi (pickled plums) is another. There is no other flavor like umeboshi - the tart tang of the plums with the cool flavor of the red shiso leaves - and it has come to be one of my favorites. It seemed only logical to try my hand at making them this year. Ingredients 3 kilograms ripe plums (not green, but rather pink and/or yellow) 600 grams coarse salt (ama-shio or ara-shio) 300 grams of red shiso leaves Equipment 8 liter bin (jar) like the one I used for my umeshu 3 plastic bags capable of holding 1500 grams of water securely Cheesecloth or light towel Rubber band Big bowl for soaking the ume Sharp stick for removing the stems Medium-sized bowl for working the salt into the shiso A handful of rubberbands that will fit around the mouth of the jar Process I soaked my ume overnight again, and removed the stems just as
Words about farmers markets, gardening, food and whatever else catches my fancy.