Wakayama umeboshi: pickled apricots

re: Wakayama umeboshi: pickled apricots

Amy — Thu, 07 Jun 2007 05:49:10 GMT

Great post, and beautiful ume pictures. Thanks for pointing out that ume aren't plums. It drives me crazy when people, even professional food writers who should know better, translate them as "plums" ("plum wine" is especially irksome).

I'm a big fan of ume and also love the sweet variety. So it was quite a disappointment the first time I read the label of a supermarket sweet variety. But the good, additive-free kind are just to pricey for me, so I keep buying the kind with the long ingredient list.

Sometimes it's possible to buy homemade ume, and while they are not beautiful (they are a usually a dull pinkish grey, and the fruit itself is a bit pock-marked) but they sure do taste good. Incredibly salty, but good.

re: Wakayama umeboshi: pickled apricots

jason — Sat, 09 Jun 2007 03:09:06 GMT

Thanks for stopping by!

I've found I can get passable natural ume without spending a fortune, even in the US, but since I made a special trip to Japan a few dollars more wasn't enough to keep me from some even better ones... it's not like I can get particularly remarkable ones in Seattle.

I still hold out hope that I can find some of the sweeter ones in Japan without them being full of weird ingredients. Maybe I should have spent some more time at Natural House...

But I did make kokutou umeshu about a week ago! Woohoo! In 6 months or so it should be very drinkable.

Yakitori: Sasami no Ume-shiso « Tess’s Japanese Kitchen

Yakitori: Sasami no Ume-shiso « Tess’s Japanese Kitchen — Sat, 16 Aug 2008 17:25:12 GMT

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