📝 About This Recipe
A cornerstone of Japanese culinary heritage, Umeboshi are fermented plums that offer a complex, mouth-puckering symphony of intense saltiness and deep acidity. These ruby-hued gems are prized for their long shelf life and medicinal properties, traditionally prepared during the humid rainy season to capture the peak ripeness of the fruit. This recipe yields a soft, succulent preserve that transforms simple steamed rice into a gourmet experience through the ancient art of lactic acid fermentation and solar drying.
🥗 Ingredients
The Fruit & Salt
- 2 kg Nanko Ume (Japanese Apricots/Plums) (fully ripe, yellow-skinned, and fragrant)
- 360-400 g Coarse Sea Salt (18-20% of the fruit's weight; do not use table salt)
- 1/2 cup Shochu or Vodka (at least 35% alcohol for sterilization)
The Coloring & Aromatics
- 400-500 g Red Shiso Leaves (Perilla) (fresh leaves only, stems removed)
- 80-100 g Coarse Sea Salt (for Shiso) (20% of the shiso weight)
Equipment Essentials
- 5 liter Ceramic or Glass Crock (thoroughly sterilized)
- 2 kg Tsukemono-ishi (Pressing Weight) (or a heavy stone/water bag)
- 2-3 large Bamboo Flat Trays (Zaru) (for sun-drying)
- 5 pieces Bamboo Skewers (for removing stems)
👨🍳 Instructions
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1
Gently wash the ume plums in cold water, being careful not to bruise the delicate skins. Soak them in fresh water for 2-4 hours to remove any residual bitterness (aku-nuki).
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2
Drain the plums and pat each one completely dry with a clean cloth. Using a bamboo skewer, carefully flick out the small black woody stem (heso) from the top of each fruit; this prevents mold and ensures a smooth texture.
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3
Sterilize your fermentation crock and lid with boiling water followed by a wipe-down with the high-proof shochu or vodka. This is a critical step to prevent spoilage.
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4
Place the plums in a large bowl and spray or toss them with a little shochu. Sprinkle about 1/3 of the salt over the plums and toss gently to coat.
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5
Layer the plums into the crock, sprinkling the remaining salt between each layer. Place a sterilized drop-lid (otoshibuta) on top and set your 2kg weight on the lid.
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6
Cover the crock with clean paper or cloth, tie it with string, and store in a cool, dark place. Within 2-3 days, the salt will draw out the juice, creating 'Ume-zu' (plum vinegar). The liquid must rise to cover the plums completely.
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7
Prepare the shiso leaves: Wash them thoroughly and dry. In a bowl, rub the leaves with half the shiso-salt until a dark purple liquid emerges. Squeeze out and discard this bitter liquid.
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8
Add the remaining shiso-salt to the leaves and rub again until more liquid is released. Squeeze the leaves tightly and place the ball of shiso into a small bowl. Pour a cup of the clear Ume-zu from your crock over the shiso; it will turn a brilliant magenta.
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9
Spread the purple shiso leaves evenly over the top of the plums in the crock, then pour the magenta liquid back in. Replace the weight and let ferment in a cool spot for 4 weeks.
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10
After a month, check the weather forecast for three consecutive sunny days. Carefully lift the plums out of the brine and arrange them on bamboo trays, ensuring they don't touch.
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11
Place the trays in direct sunlight. Turn the plums over once a day. Bring the trays indoors at night to prevent dew from hitting them, though some traditionalists leave them out on the final night to soften the skins with morning dew.
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12
The plums are ready when the skins look slightly leathery and wrinkled, and the flesh feels soft. Store the finished Umeboshi in a sterilized glass jar with a little of the brine or dry. They are best after aging for another 3-6 months.
💡 Chef's Tips
Always use plums that are yellow and ripe; green plums are for Umeshu (wine) and will be too hard for Umeboshi. Never reduce the salt content below 18% for your first batch, as salt is the only preservative preventing dangerous mold growth. If you see white spots floating in the brine, it is likely yeast; simply skim it off and wipe the jar with alcohol. If it is fuzzy and colorful, it is mold and the batch must be discarded. Save the leftover red liquid (Ume-zu)! It is a fantastic seasoning for salad dressings, pickles, or even a splash in sparkling water.
🍽️ 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 plum flesh and mix it with soy sauce and honey to make a bright dressing for steamed chicken or fish. Drop one plum into a cup of hot green tea or bancha for a soothing, digestive-aiding tonic. Whisk the mashed pulp into a dip with silken tofu and scallions for a unique, salty-tart appetizer spread.