The umes are back in season, so get yourself down to the supermarket and pick some up. If you go later on at night, you might even get them reduced. This year I have had a go at making ume sour and if you fancy having a go too, here’s how I did it.
I followed the above recipe which came with one of the jars. I doubled the amounts because I got 1000g of umes.
Gather the necessary items (1kg ume, 1kg rock sugar, 800-1000ml vinegar (I used apple) and a 3 or 4 litre container)...
Is it a bit redundant to claim that with the start of a new year, I’m going to keep a more steady schedule with blogging given that it’s already the 15th January and this is my first post? I’m not sure.
Well, to start us off, let’s not have a blog post about what I’ve been up to, I’m going to keep you on tenterhooks for that. No, let’s go right in with a post on pumpkin seeds and eating them.
Kabotcha or a pumpkin/squash type thing is very popular in Japan. In fact, I hadn’t eaten ...
This is a results post about the ume-juice I made. Want to find out how I created this? Read all about it here.
It wasn’t as frugal as I was hoping because the first container I bought broke. Now, I thought, maybe it’s because of my vigorous shaking? Or perhaps it was already like that when we bought it? So, I went and bought another one, oh and more fruit and sugar because it had leaked and I created another lot. Day two rolls round and there’s another sticky patch on the floor. I couldn’t believe it! Only this ...
The umes are in the shops, I repeat, the umes are in the shops. Let me tell you a story. Once upon a time, I tried ume juice that someone had made and it was the nicest thing I have ever had to drink, that I can come up with now. I like umeshu too, but I don’t really drink, especially not at home, so this year, I’m giving the old ume juice (梅ジュース) a whirl.
Here’s how I have prepared it following the book 「大切にしたい、にっぽんの暮らし。」by さとうひろみ. It is a gorgeous book and very informative.