June 26, 2016

Making Low-Salt Umeboshi, Day 7/低塩梅干し作り、７日目

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Day 7 ７日目 Day 3 of drying. 干し始めてから３日目。 The umeboshi are in good condition. I decided to make another experiment with some of ...
June 25, 2016

Making Low-Salt Umeboshi, Day 6/低塩梅干し作り、６日目

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On the morning of yesterday (June 24), I decided to move all the ume to my bedroom, together with the fan. 昨日（6/24)の午後、梅を全て、扇風機も一緒に、自分の寝室...
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June 24, 2016

Making Low-Salt Umeboshi, Day 5/低塩梅干し作り、５日目

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Day 5 ５日目 I drained all the liquid from the glass jars. While so doing, I tasted the liquid and found it was just salt water with some...

Making Low-Salt Umeboshi, Day 4 (June 23)/低塩梅干し作り、４日目（6/23）

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First, ume syrup. まずは梅シロップ。   I separated the syrup from the ume, heated it to 80 degrees C, simmered it for 1 minute, and left...
June 22, 2016

Making Low-Salt Umeboshi, Days 2 and 3/低塩梅干し作り、２、３日目

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First, ume syrup on Day 2: まずは、二日目の梅シロップ： The 40% sugar had already gone. I decided to add another 5% (125 g) sugar. 40%の砂糖はすでになくなっ...
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June 20, 2016

Making Low-Salt Umeboshi, Continued/低塩梅干し作り、続き

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June 20, 10 hours later. 6/20、10時間後。 2.5 kg ume and 1.0 kg sugar in each of the two 5-liter Tupperware containers: ２つの５Lのタッパー容器に入れた梅2...
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June 19, 2016

Making Low-Salt Umeboshi/低塩梅干しを作る

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Today, I got another box of ume from my father. 今日は、父から梅をもう一箱もらいました。 About 12 kg of ume in total. Riper than the previous ume, which ...