tag:blogger.com,1999:blog-3101980281470446262.post1347307278159850364..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Making Low-Salt Umeboshi, Day 9, Final Post for Now/低塩梅干し作り、9日目、今のところ最終投稿Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3101980281470446262.post-57117273440046267452016-07-09T08:58:05.873+09:002016-07-09T08:58:05.873+09:00muskratbyte: Are you? I didn't know that!
I h...muskratbyte: Are you? I didn't know that!<br /><br />I hope I can post them next year...Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-66141540286004961002016-07-09T08:16:56.659+09:002016-07-09T08:16:56.659+09:00Oh please post your shibazuke and benishoga!!!!! ...Oh please post your shibazuke and benishoga!!!!! I'm a pickle fanatic.muskratbytehttps://www.blogger.com/profile/04408117945590904056noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-41729790278052514102016-07-06T18:50:35.594+09:002016-07-06T18:50:35.594+09:00dracuella:
Traditional umeboshi contain as much as...dracuella:<br />Traditional umeboshi contain as much as 20% salt. Contemporary ones contain much less, say, 12-10%. And, low-salt versions contain 8-3%, and are usually sweetened with honey. The ones you like may be low-salt ones.<br /><br />Interestingly, according to Wikipedia, umeboshi were a byproduct of umezu making in days of old. Umezu can be used in a variety of ways in cooking. For example, it can be used to make shibazuke. I hope I can make beni shoga (red pickled ginger), using home-made umezu.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-82586759292876370182016-07-06T17:07:24.894+09:002016-07-06T17:07:24.894+09:00I think more people would like them if they just f...I think more people would like them if they just find the right one. I tried some (made in China) with far too high salt % and I could only really find use for them by drying them completely and using them in furikake. I think if I had stopped there, I'd probably be one of the ones who don't like umeboshi. Luckily I'm stubborn and found some others which I thoroughly enjoyed (on rice, that's my favourite). <br /><br />Yes, I look forward to seeing the ume tree blossom early in winter, as I have read they do. My garden isn't big but there's still room for one more tree (I have an apple tree and a regular plum tree). I could only finde one place that sells them so I won't know which colour it is, though, that will be a surprise. And the fruits, I can't wait to try my own!<br /><br />Umezu, that sounds interesting, what would you use it for? Do you have a specific purpose in mind? Oil-vinegar dressing for salads?dracuellahttps://www.blogger.com/profile/11435452395266773057noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-70825107333832087532016-07-06T06:34:01.511+09:002016-07-06T06:34:01.511+09:00dracuella:
Thanks for your comment. You must be ex...dracuella:<br />Thanks for your comment. You must be exceptional! I know there are just a lot of non-Japanese people who hate umeboshi, and I'm not a huge fan of umeboshi myself!<br />Getting an ume tree should be a great idea, because that way, you can enjoy viewing the blossoms, having unripe ume, and finally having ripe ume!<br /><br />I will make some modifications to my father's recipe next year. I'm thinking of pickling the ume in 5% salt (not salt water) first so I can get some umezu (ume vinegar).Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-78554181295680699572016-07-05T22:14:16.566+09:002016-07-05T22:14:16.566+09:00One of the many things I've come to love while...One of the many things I've come to love while learning about washoku is umeboshi. Living in Denmark, however, they're quite expensive to purchase and I usually have to get them abroad from the UK. So this year I thought I'd try and purchase one ume tree. Just a small one but my hope is I will have fruit within a few years and then I shall make my own umeboshi - trying out you and your father's recipe. <br />Thank you for a great blog with lots of inspiration for those of us who don't live in Japan.<br />dracuellahttps://www.blogger.com/profile/11435452395266773057noreply@blogger.com