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.
Gather the necessary items (1kg ume (¥1,382), 1kg rock sugar (¥429) and a 3 or 4 litre container (¥645))
Wash and then soak the ume for 3 hours
Take the little stalk out with a cocktail stick and dry the ume
Write a note of the date you made it
Layer the ume and sugar in alternative layers.
Put the container in a dark, cool place. Shake every day for the next two to three weeks until the ume have shrivelled and voila, it’s ready. I will keep you up to date on the progress.
Want something a little more vingeary? Try ume-sour