Hi!!
It is Kinako.
It’s Ume (plum) season in here.
Today I’m going to talk about how to make “Umeboshi”.
Umeboshi is so healthy and essential for the Japanese
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6036.jpg)
Umeboshi is very sour.
But this is an essential food in Japan.
A lot of people eat umeboshi every day.
Umeboshi can improve the intestinal environment.
Also, this has a bactericidal effect and people put this in bento.
![Kinako](https://vidaennippon.com/wp-content/uploads/2023/08/Kinako-FINAL-DESIGN-SQUARE-02-150x150.png)
Sour, but tasty!
Ingredients for Umeboshi (pickled plum)
Ume 1 kg
Salt 180g
Shochu a little
Akashiso
Recipe for Umeboshi
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6001.jpg)
Wipe the container with Shochu and dry it very well.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_5959.jpg)
Wash the ume very gently.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_5960.jpg)
Dry them by the wind.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_5987.jpg)
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_5992.jpg)
Remove the hulls with a skewer.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_5998.jpg)
Weigh the ume.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6003.jpg)
Prepare the salt. (18% of ume)
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6005.jpg)
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6009.jpg)
Put some Shochu and wash the ume in it.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6012.jpg)
Cover the bottom of the container with salt.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6014.jpg)
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6019.jpg)
Put ume on the salt.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6021.jpg)
Put some salt on top of the ume.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6023.jpg)
Repeat piling ume and salt.
![Kinako](https://vidaennippon.com/wp-content/uploads/2023/08/Kinako-FINAL-DESIGN-SQUARE-02-150x150.png)
Don’t use too much salt because you need to cover ume with thick salt at the end.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6029.jpg)
When you finish piling the ume, put all the salt on them.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6042.jpg)
Cover the ume with a big plate and put a weight stone.
![Kinako](https://vidaennippon.com/wp-content/uploads/2023/08/Kinako-FINAL-DESIGN-SQUARE-02-150x150.png)
I used a heavy bottle instead of weight stone.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6057.jpg)
Cover it with cloth and leave it until umezu (liquid) appears and cover the entire ume.
![Kinako](https://vidaennippon.com/wp-content/uploads/2023/08/Kinako-FINAL-DESIGN-SQUARE-02-150x150.png)
It takes a few days
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When the umezu (liquid) covers the ume, put akashiso.
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_6288.jpg)
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After rainy season, if possible you can dry ume and akashiso in the sunlight for 3 days.
![](https://vidaennippon.com/wp-content/uploads/2021/07/IMG_0306.jpg)
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Done!!
Making Umeboshi is so much fun!
Making umeboshi takes time, but I always look forward to doing this.
Ume has an amazing scent, and making umeboshi with this scent is my happiness.
![Kinako](https://vidaennippon.com/wp-content/uploads/2023/08/Kinako-FINAL-DESIGN-SQUARE-02-150x150.png)
I hope you will try umeboshi 😀