tag:blogger.com,1999:blog-3101980281470446262.post1453218524253846349..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Ume Katsuo/梅かつおHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3101980281470446262.post-73669023560203889132013-01-14T08:09:24.442+09:002013-01-14T08:09:24.442+09:00Sissi: Come to think of it, traditional umeboshi ...Sissi: Come to think of it, traditional umeboshi can be called salt-preserved ume (laugh).Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-30506937150031987812013-01-13T23:44:34.575+09:002013-01-13T23:44:34.575+09:00Hiroyuki, thank you so much for the advice and for...Hiroyuki, thank you so much for the advice and for the link. I must admit it was delicious when I tasted one ume just like a snack ;-) I will maybe put it in the creams I prepare with kanten, but I feel that they will not last for a long time... <br />Thank you for the salted ume explanation. I thought it existed preserved in salt in Japanese shops. Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-85866433449369261462013-01-13T12:03:43.714+09:002013-01-13T12:03:43.714+09:00Kiki: Umeboshi and katsuobushi are a common combi...Kiki: Umeboshi and katsuobushi are a common combination. Fishy? Yes, but in a good way. Needless to say, how much salt to keep in the umeboshi depends on your preference.<br /><br />Sissi: I may have confused you. There are no such things as salt-preseved ume. I suspect that my mother put more salt than necessary. Traditional umeboshi should contain around 20% salt, and will never go bad. Less salty umeboshi (8-3% salt) are now much more popular.<br /><br />My wife would have no trouble consuming your ume! You can simply eat them as a snack. Other than that, ume jam is the first that comes to mind, like this one:<br />http://cookpad.com/recipe/1138795<br />(Sorry, Japanese only).<br /><br />Other uses include:<br />1. Put in cakes, cookies, and so on like dry fruit.<br /><br />2. Puree first, and then mix with milk or pour over ice cream or yogurt.<br /><br />3. Add to sunomono and aemono.<br /><br />4. Use as a seasoning when making nimono and yakimonoHiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-88829709303876715452013-01-13T06:04:05.833+09:002013-01-13T06:04:05.833+09:00Hiroyuki... I have also the same (or more or less)...Hiroyuki... I have also the same (or more or less) ume with shiso and katsuobushi I think... I like it a lot, but I have never tasted home-made version. Next time when I go to Japan I must try to look for salt-preserved ume. Does it exist in small family shops too or is it only home -made thing? <br />By the way, when I was in Japan I bought ume in a bag (100 -yen shop) and when I compared kanji on internet I discovered they are taken from umeshu... Do you know how I can use them? What would you do with a bag of such ume?<br />Talking about salt, I am now desalting salted cod (in water I change every couple of hours) and I totally agree with Kiki: salt is an extraordinary preserver! I don't like cod much when it's fresh but the unsalted one takes a very interesting taste and aroma. <br />When you said "ten years" you reminded me I have some jam jars in my pantry I made in 2005! If there is enough sugar and they are well closed, they tend to keep forever. Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-64423627599155340032013-01-13T00:09:19.945+09:002013-01-13T00:09:19.945+09:00Salt is a very good preserving material think egyp...Salt is a very good preserving material think egyptian mummies (laugh). The taste of Ume Katsuo must be very special - very sour fishy? I have some store bought plain ume in the fridge and some packs of katsuobushi. So I am going to try it.<br />Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.com