September 14, 2016

Follow-up on My Low-Salt Umeboshi/低塩梅干しの続き

This is the last bag of my low-salt umeboshi, which I had kept in the freezer. I thawed them in the fridge, added 10% sugar, instead of 20%, and put them back in the fridge. They now look like this.
私が作った低塩梅干しが入った最後の袋です。冷凍庫に入れてありました。冷蔵庫で解凍し、砂糖を10%(20%ではなく)入れ、冷蔵庫に戻しました。こんな感じになりました。
 
I have found that 20% sugar is just too much, making the umeboshi wrinkled up, so I have decided to add only 10%. The resultant umeboshi are plumper and less sweet, and therefore, much more suitable as an accompaniment to hot plain rice.
2割の砂糖は多過ぎで、梅干しがしわくちゃだらけになってしまうことが分かっています。そこで、1割しか入れないことに決めています。できた梅干しはふっくらしていて、甘さも控えめで、温かいご飯のお供により適しています。

I hope I can present an improved version of my low-salt umeboshi in the next ume season.
次の梅の季節には、低塩梅干しの改良版をお見せできればと思っています。

2 comments:

  1. Hi,

    My name is Dean, and I found your blog looking online for Shigeyoshi Iwasaki, as I cook a lot and am very interested in kitchen knives, sharpening stones, and the blacksmiths. Of course I love food.

    Thank you for your blog, I am reading through it now.

    Los Angeles, California.
    Cambodian-American

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  2. Dean: Thank you for your comment, although there is little mention of Shigeyoshi Iwasaki, the rasor maker in my blog.

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