July 24, 2012
As some of you may remember, I made umeboshi (pickled plum) last year, while Kayoko & Co. were doing the same on the west coast. I used yellow plums instead of Japanese plums, while the west coast group used real Japanese plums, but pickled while they were still green and unripe. Both results were ok, […]
October 3, 2011
PREFACE Battle ReCPY:Â NYC Umeboshi Project, Pt. 1 Battle ReCPY: NYC Umeboshi Project, Pt. 2Â Finally, I finished pickling my ume. All I had left to do was to dry them under sun for a day or two. Being in NYC, I don’t have a gigantic backyard where I can freely dry my ume, so I […]
August 29, 2011
PREFACE Battle ReCPY: NYC Umeboshi Project, Pt. 1 After a couple of weeks of pickling plum in salt, it extracts all the water out of the plums, which makes umezu (plum vinegar). Once the liquid rises above the plum, it’s time to add red shiso (perilla). You can either do it or not do it […]
July 25, 2011
After seeing the Ume Project on the west coast, I was intrigued. I like umeboshi (pickled plums) and every time I go home to Japan, I bring back my mother’s homemade ones. After all, I am from Wakayama, where Japan’s best umeboshi is made. I should have the umeboshi making gene in me. I’ve seen […]