📝 About This Recipe
Umeboshi are the crown jewels of the Japanese pantry, offering an electrifying explosion of salty, sour, and fruity flavors. These lacto-fermented plums are prized for their medicinal properties and their ability to transform a simple bowl of rice into a gourmet experience. This recipe honors the centuries-old 'Doyoboshi' method, using the summer sun to concentrate the brine and create a tender, ruby-red delicacy that lasts for years.
🥗 Ingredients
The Fruit
- 5 pounds Nanko Ume (Japanese Apricots/Plums) (Firm but yellow/ripe; avoid green fruit for this method)
The Cure
- 18-20 percent of fruit weight Sea Salt (Natural/Unrefined) (Approximately 400-450g; high salt prevents mold)
- 1/2 cup Shochu or Vodka (Used for sterilizing the fruit and equipment)
The Color and Aroma
- 1 pound Red Shiso Leaves (Perilla) (Fresh leaves, stems removed)
- 2 tablespoons Coarse Sea Salt (for Shiso) (Used to extract bitterness from the leaves)
Equipment Essentials
- 1 5-liter capacity Fermentation Crock or Food-Grade Bucket (Must be ceramic, glass, or lead-free)
- 5 pounds Tsukemono-ishi (Pressing Weight) (Weight should match the weight of the fruit)
- 2-3 large Bamboo Drying Trays (Zaru) (For the sun-drying phase)
👨🍳 Instructions
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1
Wash the ume plums thoroughly in cold water. Soak them in a large bowl of fresh water for 2-4 hours to remove any residual bitterness from the skins.
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2
Drain the plums and dry each one individually with a clean towel. Using a bamboo skewer or toothpick, carefully pick out the small black stem 'navels' from the top of each plum. This prevents mold and ensures a smooth texture.
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3
Sterilize your fermentation crock and a large mixing bowl with the shochu or vodka. Mist the plums lightly with the alcohol to act as a secondary disinfectant.
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4
Weigh your salt. Sprinkle a layer of salt at the bottom of the crock. Roll each plum in the salt and layer them tightly into the crock, sprinkling more salt between each layer. End with a generous layer of salt on top.
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5
Place a sterilized drop-lid (inner lid) over the plums and set your weight on top. Cover the crock with clean paper or cloth and tie it with string. Store in a cool, dark place for 1-2 weeks until the 'Ume-su' (plum vinegar) rises above the weight.
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6
Prepare the shiso: Wash the leaves and pat dry. Sprinkle with half the shiso-salt and massage vigorously until dark purple liquid emerges. Squeeze out and discard this bitter liquid. Repeat with the remaining salt, squeezing until the leaves are bright purple and tender.
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7
Add the squeezed shiso leaves to the crock, spreading them evenly over the plums. The liquid will turn a vibrant magenta. Replace the weight and let sit until the end of July or early August.
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8
Wait for a forecast of three consecutive days of clear, sunny weather (the 'Doyoboshi' period). Carefully remove the plums and shiso from the brine.
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9
Arrange the plums on bamboo drying trays, ensuring they do not touch. Place the trays in direct sunlight. Turn the plums once a day. Bring them indoors at night to prevent dew from softening them too much.
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10
On the third or fourth day, the plums should look slightly wrinkled and have a leathery, velvety skin. They should feel like an earlobe when squeezed.
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11
Pack the dried plums and the dried shiso leaves into sterilized glass jars. You can add a little of the reserved Ume-su brine if you prefer 'wet' umeboshi, or leave them dry.
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12
Age the umeboshi in a cool, dark place. While they can be eaten immediately, their flavor matures and mellows significantly after 6 months to 1 year.
💡 Chef's Tips
Choose plums that are fragrant and yellow; green plums are too hard and acidic for this style. Never reduce the salt content below 15% of the fruit weight, or you risk dangerous mold growth. If you see white spots (yeast) on the brine, skim them off and wipe the jar with alcohol; if you see colorful mold, discard the batch. Save the leftover red liquid (Ume-su); it is a delicious, tangy seasoning for salads and steamed vegetables. Use a plastic or ceramic weight; metal will react with the high acid and salt of the plums.
🍽️ Serving Suggestions
Place a single umeboshi in the center of a bowl of white rice (Hinomaru Bento) for a classic Japanese lunch. Finely mince the pitless flesh and mix with soy sauce and honey to create a glaze for grilled chicken or tofu. Drop one plum into a glass of hot green tea or shochu with warm water for a restorative evening tonic. Whisk a teaspoon of umeboshi paste into olive oil and grated ginger for a vibrant, probiotic salad dressing. Wrap a small piece of umeboshi inside an onigiri (rice ball) for the ultimate portable snack.