📝 About This Recipe
Umeboshi are the quintessential Japanese salt-pickled plums, prized for their bracing acidity, salty depth, and vibrant crimson hue. This ancient preservation method transforms tart Nanko plums into a medicinal and culinary powerhouse that serves as the backbone of Izakaya culture. Whether tucked into an onigiri or served as a sharp palate cleanser alongside cold sake, these plums offer an incomparable umami punch that defines the Japanese flavor profile.
🥗 Ingredients
The Fruit
- 2 kg Nanko Ume (Yellow Ripe Plums) (Ensure they are fragrant, yellow, and slightly soft; avoid green fruit)
The Curing Base
- 360-400 grams Coarse Sea Salt (Arashio) (Calculated at 18-20% of the fruit weight to prevent mold)
- 1/2 cup Shochu or Vodka (35% alcohol content for sterilizing the fruit and equipment)
The Coloring and Aroma
- 400-500 grams Fresh Red Shiso Leaves (Akajiso) (Stems removed)
- 80 grams Additional Sea Salt for Shiso (Divided into two portions for drawing out bitterness)
Equipment Essentials
- 1 piece Ceramic or Glass Fermentation Crock (At least 5-liter capacity)
- 2 kg Tsukemono-ishi (Pressing Stone) (Should match the weight of the plums)
- 2-3 large Bamboo Drying Trays (Zaru) (For the sun-drying phase)
👨🍳 Instructions
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1
Thoroughly wash the plums in cold water and remove the small black woody stems (heso) using a toothpick. Be careful not to pierce the skin, as this can lead to rot.
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2
Soak the plums in clean water for 2-4 hours to remove some of the harsh astringency, then drain and pat each plum completely dry with a clean cloth.
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3
Sterilize your fermentation crock and lid with shochu or boiling water. Mist the plums lightly with shochu to help the salt adhere and provide an extra layer of antibacterial protection.
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4
Sprinkle a layer of salt at the bottom of the crock. Roll each plum in salt and layer them tightly, sprinkling more salt between each layer, ending with a heavy layer of salt on top.
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5
Place a sterilized drop-lid (inner lid) over the plums and set your 2kg weight on top. Cover the crock with paper or cloth, tie it with string, and store in a cool, dark place.
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6
Check the crock daily. Within 3-5 days, a clear liquid called 'Ume-zu' (plum vinegar) should rise to cover the plums. Once the liquid covers the plums, reduce the weight by half.
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7
Prepare the shiso: Wash leaves and toss with half the shiso salt. Massage vigorously until dark purple liquid (bitter) emerges; squeeze this liquid out and discard. Repeat with the remaining salt and squeeze again.
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8
Take a cup of the clear Ume-zu from the crock and pour it over the squeezed shiso. The leaves will turn a brilliant bright red. Spread these leaves in an even layer over the submerged plums.
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9
Re-seal the crock and let it sit in a cool spot until the end of the rainy season (usually late July or August), allowing the color to permeate the fruit.
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10
When the weather forecast predicts three consecutive sunny days, carefully remove the plums and shiso from the liquid. Arrange them on bamboo trays, ensuring they don't touch.
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11
Place the trays in direct sunlight. Turn the plums once a day. Bring the trays inside at night to protect them from dew, though some traditionalists leave them out on the final night.
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12
By the third day, the skins should feel leathery and the flesh should be soft. The plums will have developed a fine white powdery bloom of salt.
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13
Place the dried plums into sterilized glass jars. You can pour a little of the red Ume-zu back over them for 'wet' umeboshi or leave them 'dry'. Age for at least 3 months for the best flavor.
💡 Chef's Tips
Always use 18-20% salt by weight if you are a beginner; lower salt percentages (10-12%) require refrigeration and are prone to mold. If you see white mold spots on the surface of the liquid, carefully spoon them out and wipe the jar walls with shochu. Choose plums that are fragrant and yellow like apricots; green plums are for Umeshu (liquor) and will result in tough umeboshi. Save the leftover red liquid (Ume-zu); it is a fantastic seasoning for salad dressings or pickling ginger and radishes.
🍽️ Serving Suggestions
Serve a single plum atop a bowl of steaming white rice (Hinomaru Bento) to cut through the starch. Mash the pulp into a paste and serve with chilled cucumber spears as a classic Izakaya 'Ume-kyu' appetizer. Drop one plum into a glass of hot shochu with hot water (Oyuwari) for a warming winter cocktail. Fine-mince the plum and mix with honey and soy sauce as a glaze for grilled chicken yakitori.