Making Umeboshi
Every June, I visit my friend’s plum grove. I go there to buy plums for making umeboshi. And also, to catch up with my friend, whom I haven’t seen in a year.
At the Soga plum orchard in Odawara, there’s a variety called “Juro” that’s perfect for making umeboshi.
The umeboshi I make myself over the course of about half a year have a truly exceptional flavor. They offer a taste born of nature and memories—something you simply can’t find at the supermarket.
Why not try finding a farmer who grows plums near your home?
I’m sharing this recipe in the hope that it will inspire you to try something new.
“How to Make Umeboshi”
[Ingredients]
・Plums: As many as you’d like to make
・Salt: 20% of the weight of the plums
・Sake: White liquor recommended
[Equipment]
・Preserving jars
・Bowl
・Basket or similar container
[Instructions]
・Purchase the plums in early June.
・If the plums are still green, leave them indoors for a while to ripen further.
・After 2–3 days of ripening, they will turn yellowish. Your room will be filled with the sweet scent of plums.
・Prepare a 4–5-liter fruit preserving jar by disinfecting it with alcohol.
・First, gently wash the plums with water and remove the stems.
・Wipe the plums dry with a clean cloth.
・Prepare two bowls: fill one with salt, and the other with alcohol (at least 25% ABV). I often use shochu.
・Submerge the plums in the shochu, then coat them with salt before placing them in the jar.
・Once all the plums are in the jar, pile the remaining salt generously on top of them. Store the jar in a shaded spot indoors.
・After 2–3 days, plum vinegar will rise to the surface.
・Every day, gently swirl the jar to ensure the plum vinegar coats the plums evenly.
・Use three sunny days in summer to sun-dry the plum.
Place the plums in a basket or similar container and expose them to direct sunlight. This helps develop their flavor and sterilizes them.
・Turn them over several times to ensure the surface dries thoroughly.
・Once dried, return the plums to the jar, and they’re ready.
・You can put them back into the remaining plum vinegar, or you might want to use the vinegar as a dressing or in other dishes.
