Homemade Umeboshi (description in the comments)

3 comments

1. I made these Umeboshi last season with Ume purchased through a friend from the farmer’s market. Nothing but yellow-ripe Ume, salt, and red Shiso leaves, then sun-dried. I followed the instructions in Asian Pickles: Japan by Karen Solomon.

   I have purchased Mitoku traditional Umeboshi plums from Natural Import Company and they’re great, but honestly, I think mine taste better! Less salty and a little mellower-tasting. They’re awesome with Natto and rice, for Ume Shiso pasta, or even as a garnish in a Martini. I’m looking forward to making them again this year!

2. They must be so good. I wish I could purchase less salty umeboshi

3. My mouth puckered just lookinn at them