I really like how you have all the great ideas at the end like how to use the ships and ume vinegar. I also like those recipes. I can't wait until my umeboshi are finished
These videos are super helpful! I never knew so many uses, pickled plum vinegar, ume stone, umeboshi vinegar for ginger, flavoring, sweet and sour, and even to cook with steamed rice. Thank you!!
I love umeboshi. It is like a crown on a masterpiece. Japanese kitchen is fantastic, beautiful, tasty and healthy. Nice presentation with calming voice, music and images. 🙏🏻🌸🥰
This was so nice! The way you tied the harvest of the plums to how long to ferment the plums with the rain and sun was great. It reinforces how seasonal food growing, preparation, and eat is. In the US we often have strawberry rhubarb pies around this time of the year. Rhubarb ready for harvest May through July, and strawberries are in season right around father's day (June 16th). While we can get strawberries year round, rhubarb is not so easy to find out of season and is often found at farm markets or hone gardens knsread if grocery stores. Rhubarb is very sour on its own, so people here like to mix it with sugar and strawberries in desserts. The sour flavor and the seasonality of your plum recipe reminded me of our rhubarb and I thought you might be interested. :)
You are right! Rhubarb is very similar to our plum in the meaning of its "very limited of time" and its "sourness." I want to try making rhubarb and strawberry pie one day because all I can access is frozen. We Japanese are very much influenced by nature which has distinctive four seasons. We live on the natural law. Lol. Thanks for watching! Stay in touch!!
My recent favorite night snack has been: 3 umeboshi seeded and chopped up into paste, added into a bowl of rice, a bit of sesame oil and sesame seeds mixed all togheter eaten with nori. SO freaking good. I always bought umeboshi from a store and never knew how it was made! So many steps involved!
This series is so incredible because we learn to make so many different recipes with one base ingredient!! And it is good to learn about history through food!! Thank you for sharing as always !!!
I love that you take such pride in your work, and respect the traditional techniques, the only thing I could want is some explanations of the chemical reactions, but that’s just the science nerd in me
Excellent video! Thank you! I would like to see videos of vegan Japanese food that does not have tofu. I would also like to see a video on typical Japanese meal planning, such as what you plan for your child's lunchbox and what you make for family dinner on a regular day. Great channel!
I think I'll just keep buying umeboshi, since I can't get the yellow plums. Or those red leaves. Maybe one day I'll try it with apricots. Love the video it was fascinating. I liked the little recipe tips at the end too. Thanks and see you next week.
Yes, you can make Umeboshi with apricot. I found a blog post about it. If you have nothing to do in apricot season, give it a try! You can make it without red shiso leaves. Thanks for watching!
@@kitchenprincessbamboo I think I will try everything from this series with apricots for the fun of it. FYI, your amazon store link does not seem to work - I just tried to visit and couldn't get anywhere. Also, I just realized you are nearly at 100,000 subscribers. Congratulations.
Wow, I never knew about all of these applications for umeboshi! I was really wanting some traditional onigiri, so I found myself researching how it was made, and found out even more that I anticipated! Thank you!
Epic heeheheh.......I like the way she shows one thing Ume Boshi but it has so many other uses once made. And she uses all the ingredient parts for other things ....so good!
So happy to have a recipe for umeboshi!! I love anything pickled or salty so umeboshi are one of my favorite foods. Can’t wait to make some of my own this year! 💕
I love umeboshi. We always ate them with our meals. I can easily eat 6 umeboshi at one sitting. Lol. Watching you make them makes me realize why they cost $7 per small jar.
@@kitchenprincessbamboo i am so happy to the name of this i love i love eating umeboshi every day i eat went I am in my sweet yachimata chiba préfecture thank you Arigatou seeing from french guyane
In hawaii, there are "seeds" and the sour and saltiness of them are soo good. These ones though are plums with pits and its a different kind of plum. Some are also slightly sweet while some are super salty and sour. Sooooooo good. It looks just liked the aged umeboshi and probably derive from it. You eat these though like a snack (obviously spit out the pit). There are some shops dedicated to just the seeds. Idk if there is an official name its just what my granny calls them. When I visit family, I always stock up on them and my grandma would sometimes stick one in a pot of rice to cook and it give the rice such an interesting flavor.
My grandma raised me off of these as a kid. They are my favorite childhood snack, I can eat them straight out of the jar and not be phased at all. They are not very sour to me after years of eating them. I like convincing friends into trying them then watching their reactions. 🤣
At 19 she married my American grandpa who was in the Navy at the time. He was stationed in Sasobo Japan. She was a waitress at his favorite restaurant and that was how they met. They said it was love at first sight. She came to live in America with him shortly after having their first born. They are still married to this day 50 years later.
Thank you for such an insightful video :) Next year, I must not miss the ume season! I love umeboshi and everything around them - ume vinegar, shiso. I am so happy to find inspiration how to use the ume stone - I want to make a tea with it now :)
hmmm I need to live in Japan for a year to try out everything you have here. You did such a great job, just love your voice and patience explaining it. by the way, my family is enjoying the fluffy pancakes now with your recipe!
I didn’t know until recently that store-bought umeboshi had lots or additives. Homemade umeboshi seems to need a lot of work and affection, but much healthier. Thanks for sharing your heart through the video. Really enjoyed watching it. Maybe next year I will try making my own! And that umeboshi onigiri looks amazing! Thanks a lot for sharing various uses or umeboshi and red shiso leaves! I have a question. Could you let me know the percentage of alcohol Shochu has? I want to find what’s best substitute in my country.
that's my favourite cooking channel! i wish i could have at least some of the ingredients from your videos :) Kitchen Princess, your channgel to me is like a gastronomic fairy tale, i love it
Great video, I really enjoyed it. At my farmer's market in the U.S., we have plums and apricots. The apricots definitely look closer to the plums you use to make umeboshi. Should I try it with apricots?
tabihack.jp/umeboshi/ I think so! I found α post about making Umeboshi with apricot. He lives a place 12 hours from Lima, Peru by bus. Good luck and let me know how it turned out!
I have been obsessed with trying to make these umeboshi myself for several years now - imported food is quite expensive in the UK and I love the idea of preserving produce - I have an allotment and have planted a Prunus Mume tree there, it has been thriving for nearly a year there now so I look forward to having fruit and trying this recipe! One thing I'd like to know is on which Japanese websites would you buy the equipment necessary to carry out this process? I can try it with basic buckets and weights and baskets but I'd like to know how it compares to the equipment used in Japan
I don't care too much. Because the bugs are not active over 35 ℃. If you are really worrying about bugs, there are mesh covering for Umeboshi. Thanks for watching!
Amazing video! Just wondering after covering ume with red siso, do you leave it in room temperature or in a refridgerator? And also when drying ume, do you put the ume back into its juice at night or let them dry for the entire 3 days and nights?? And last question! Do you keep the finished umeboshi in its juice? Or on its own?? I've watched too many umeboshi videos and they're all different so i'm kinda confused!
@@kitchenprincessbamboo do you think I have to wait a whole year to eat them? I know kimchi is good after some time to ferment, but it's also extremely delicious fresh! What do you think?
@@SexyBakanishi It's very different from Kimchi. You can eat Umeboshi after some time but it tastes too salty. Better wait a whole year but you can give it a try. I love young Kimchi too!! Lol.
Hello. I have one question about rice. I read that rice should not stay in room temperature for a long time, because it develops a poison, it can actually kill you. But what are your opinion about this?
We keep rice at cool, dark and dry area. I have never heard of "poison". We handle the rice with clean hand. But I don't know if the rice was contaminated before or after opening the bag.
@@kitchenprincessbamboo it is a fungee, bacteria that grows in cooked rice and pasta, and if the rice and pasta is left for more than 4 hours in room temperature that bacteria grows in to a number that can be fatal. After 7 hours in room temperature it is a high risk of severe food poisoning that might be fatal.
This may be hard to answer if you live in Japan and not U.S., but I wonder which local American plums or apricots you would choose to replace the Japanese ones if you wanted to make your recipe from local fruit? What is most important, size, or taste, and could I tear the larger fresh fruit in half and remove the stone before pickling?Here are the kinds we have to choose from: Apricots: I can get them fresh sometimes but it is very rare! Dried are always available. Bur they are fuzzy, of course, not smooth like a plum, and the stone is removed. Prune plums: they are small and dark red-purple. Very sweet to eat fresh. Always in store in late summer. Green gage: pale green, bigger than umeboshi, sometimes on sale in late summer in stores. Slightly bland sweet taste. NOT sour. Red plums: white flesh, red skin, sour-sweet, BIG. Twice the size of youMost common plums in American groceries. Lastly I wonder about growing my own. If peach trees often fail because we often get cold weather when they are in bloom, would trying to grow my own Japanese plum trees be a waste of time? Are there miniature trees that might fit in a greenhouse?
Very nice. I haven't tried umeboshi yet but this made me even more curious than before. :D It always is nice to see you make classic ingredients from scratch like this. :) Far to many finds it easy to just go to a supermarket and buy factory made stuff when it often is very easy to make yourself at home. And the taste is far greater with homemade stuff. :) My grandmother was always making all kind of things herself when I was young and watching this videos makes me remember her and her cooking and all good things I learned from her in the kitchen. Thanks again for a great video. :D
Thanks Peter for your considerable comment. People call me "Young Grandma." Lol. There are less and less people make classic food from scratch even in Japan for the reason which you have just described. We can save our time and money if we buy. Making Umeboshi and Miso is a kind of "hobby." in these days. But I like it very much! Thanks again for watching!
Do you think it is possible to make this process with small peaches or nectarines ?, I've tried to get the right fruit but in Mexico it's impossible to find
One of my vier in Australia used apricot for the recipe. I think you can do it. But you can not get same level of "Sourness" I think. Just give it a try and let me know how it turned out.
Still a big question in my mind, why the very sour umeboshi are considered tasty, every time i bough Bento at the Station, there is always Umeboshi in it.. still not getting used to it though..
It’s an acquired taste, for sure. And it work as anti-virus component to keep the bento longer, and it helps digestion and regulate your blood glucose!
It doesn't taste the same but you can make it. One of my friend said she added "citrus acid" to make it tastes like Umeboshi. Let me know if you give it a try!
@@m.taylor It has been a while since the question was posted, but the apricot versipp should be possible without citric acid as well. I there are some videos in German where ppl tried it out and it worked well. I just made my first three small batches (apricot, german slim plums and an experiment with blueberries - 15 percent salt) without citric acid, hope they’ll turn out well.
@@j.mastershroom4492 That is so good to hear. Umeboshi plums are scarce where I am, so I will go ahead and make the apricots without citric acid. I hope yours preserved well. It will be several months, but I would be curious to hear how it is then. Thank you.
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I really like how you have all the great ideas at the end like how to use the ships and ume vinegar. I also like those recipes.
I can't wait until my umeboshi are finished
Let me know how yours turned out!
These videos are super helpful! I never knew so many uses, pickled plum vinegar, ume stone, umeboshi vinegar for ginger, flavoring, sweet and sour, and even to cook with steamed rice. Thank you!!
Glad you like it!
Thanks for watching!
Indeed. That was pretty epic. We are growing Ume apricots on our little mountain. They finally started producing fruits this year. This is great info!
That's awesome to hear! I'm glad the video was helpful for your Ume apricots. Let me know how yours turned out!
I love umeboshi. It is like a crown on a masterpiece. Japanese kitchen is fantastic, beautiful, tasty and healthy. Nice presentation with calming voice, music and images. 🙏🏻🌸🥰
This was so nice! The way you tied the harvest of the plums to how long to ferment the plums with the rain and sun was great. It reinforces how seasonal food growing, preparation, and eat is.
In the US we often have strawberry rhubarb pies around this time of the year. Rhubarb ready for harvest May through July, and strawberries are in season right around father's day (June 16th). While we can get strawberries year round, rhubarb is not so easy to find out of season and is often found at farm markets or hone gardens knsread if grocery stores. Rhubarb is very sour on its own, so people here like to mix it with sugar and strawberries in desserts. The sour flavor and the seasonality of your plum recipe reminded me of our rhubarb and I thought you might be interested. :)
You are right! Rhubarb is very similar to our plum in the meaning of its "very limited of time" and its "sourness." I want to try making rhubarb and strawberry pie one day because all I can access is frozen.
We Japanese are very much influenced by nature which has distinctive four seasons. We live on the natural law. Lol. Thanks for watching! Stay in touch!!
These videos have such a calming nature and there is so much respect for the produce and process.
Nice; I live in Yokosuka and just got a book about fermentation and umeboshi popped up in it, so I thought I'd give it a try!!
Let me know how yours turned out!
Thanks for watching!
My recent favorite night snack has been: 3 umeboshi seeded and chopped up into paste, added into a bowl of rice, a bit of sesame oil and sesame seeds mixed all togheter eaten with nori. SO freaking good. I always bought umeboshi from a store and never knew how it was made! So many steps involved!
Sounds great!
I love the umeboshi brine or plum for making salad dressings.
This series is so incredible because we learn to make so many different recipes with one base ingredient!! And it is good to learn about history through food!! Thank you for sharing as always !!!
Thank you for understand about our culture. I'll working on recipe with our history for you! Thank you for watching!
Your videos are so informative, and they have such tranquility and poise. They're educational, and they're soothing to watch!
I love umeboshi so much. We buy it regularly from our local Japanese import store. Thank you for showing how it’s made.
I love that you take such pride in your work, and respect the traditional techniques, the only thing I could want is some explanations of the chemical reactions, but that’s just the science nerd in me
I'd rather keep it simple. Lol.
I have not made it but just bought some! Id never even heard of it before but now absolutely love it!!
Hope you enjoy it!
Excellent video! Thank you! I would like to see videos of vegan Japanese food that does not have tofu. I would also like to see a video on typical Japanese meal planning, such as what you plan for your child's lunchbox and what you make for family dinner on a regular day. Great channel!
I already have bento prep video. Please check "Bento" playlist!
Thanks for watching!
I really appreciate that you used every byproduct of this process
I think I'll just keep buying umeboshi, since I can't get the yellow plums. Or those red leaves. Maybe one day I'll try it with apricots. Love the video it was fascinating. I liked the little recipe tips at the end too. Thanks and see you next week.
Yes, you can make Umeboshi with apricot. I found a blog post about it. If you have nothing to do in apricot season, give it a try! You can make it without red shiso leaves. Thanks for watching!
@@kitchenprincessbamboo I think I will try everything from this series with apricots for the fun of it.
FYI, your amazon store link does not seem to work - I just tried to visit and couldn't get anywhere.
Also, I just realized you are nearly at 100,000 subscribers. Congratulations.
@@jasperfen3754 I am curious about the result! Let me know how it turned out!
I am from México, can I use hibiscus instead of shiso?What kind of alcohol do you use?
muchas gracias, me ha encantado aprender de este delicioso ingrediente
Wow! Fantastic video.Lots of work.Your family is very lucky to have you make such lovely foods for them 😋
Thanks, Joann! It takes time but totally worth it!
Beautiful video and history! Thank you for your thorough instructions-if I can find the ingredients, I will be making this soon!
Wow, I never knew about all of these applications for umeboshi! I was really wanting some traditional onigiri, so I found myself researching how it was made, and found out even more that I anticipated! Thank you!
Epic heeheheh.......I like the way she shows one thing Ume Boshi but it has so many other uses once made. And she uses all the ingredient parts for other things ....so good!
I love your vidoes! And your doing amazing 👏 ❤❤
Glad you like it!
Thanks for watching!
Thank you for the wonderful education on how to make umeboshi it looks beautiful.
That was super interesting, fermentation is a kind of magic.
So happy to have a recipe for umeboshi!! I love anything pickled or salty so umeboshi are one of my favorite foods. Can’t wait to make some of my own this year! 💕
I am here to help! Do you have the ingredients?
So amazing!! I love that you show different ways to enjoy umeboshi!!
We have a lot more! Thanks for watching!
I love umeboshi. We always ate them with our meals. I can easily eat 6 umeboshi at one sitting. Lol. Watching you make them makes me realize why they cost $7 per small jar.
Homemade Umeboshi is priceless. Thanks for watching!
@@kitchenprincessbamboo i am so happy to the name of this i love i love eating umeboshi every day i eat went I am in my sweet yachimata chiba préfecture thank you Arigatou seeing from french guyane
Thank you for such an easy to follow and informative video!
Great video! I was always curious how umeboshi is made and how to eat it. Thanks for all the information 😊
In hawaii, there are "seeds" and the sour and saltiness of them are soo good. These ones though are plums with pits and its a different kind of plum. Some are also slightly sweet while some are super salty and sour. Sooooooo good.
It looks just liked the aged umeboshi and probably derive from it. You eat these though like a snack (obviously spit out the pit). There are some shops dedicated to just the seeds. Idk if there is an official name its just what my granny calls them. When I visit family, I always stock up on them and my grandma would sometimes stick one in a pot of rice to cook and it give the rice such an interesting flavor.
The tempo of these videos are perfect!
Thanks!!
My grandma raised me off of these as a kid. They are my favorite childhood snack, I can eat them straight out of the jar and not be phased at all. They are not very sour to me after years of eating them. I like convincing friends into trying them then watching their reactions. 🤣
Thank you for sharing your story. Very touching. Which part of Japan is your grandma came from?
@@kitchenprincessbamboo Sasabo
At 19 she married my American grandpa who was in the Navy at the time. He was stationed in Sasobo Japan. She was a waitress at his favorite restaurant and that was how they met. They said it was love at first sight. She came to live in America with him shortly after having their first born. They are still married to this day 50 years later.
Thank you for such an insightful video :) Next year, I must not miss the ume season! I love umeboshi and everything around them - ume vinegar, shiso. I am so happy to find inspiration how to use the ume stone - I want to make a tea with it now :)
Happy to be your help!
Ah, I have plums like those in the spring/early summer. Or at least some plums that look exactly like that. I'm definitely trying this
I love everything in this video. Thank you for sharing 🙏🏼
hmmm I need to live in Japan for a year to try out everything you have here. You did such a great job, just love your voice and patience explaining it. by the way, my family is enjoying the fluffy pancakes now with your recipe!
I didn’t know until recently that store-bought umeboshi had lots or additives. Homemade umeboshi seems to need a lot of work and affection, but much healthier. Thanks for sharing your heart through the video. Really enjoyed watching it. Maybe next year I will try making my own! And that umeboshi onigiri looks amazing! Thanks a lot for sharing various uses or umeboshi and red shiso leaves!
I have a question. Could you let me know the percentage of alcohol Shochu has? I want to find what’s best substitute in my country.
15% of alcohol. Good luck and Thanks for watching
Honey and clover manga and baseball manga need this umeboshi every time i read manga with umeboshi make me more droll🤤
This is actually amazing. I’m a fan of your channel now forever.
that's my favourite cooking channel! i wish i could have at least some of the ingredients from your videos :)
Kitchen Princess, your channgel to me is like a gastronomic fairy tale, i love it
Thanks 💕☺️❣️
I love your videos and your calming accent.
Thanks!
Thank you so much! So informative! I love ume boshi
You are so welcome!
Such a wholesome video
It's complicated to find UMEBOSHI for sale IN NATURA and even more complicated is this recipe for salty fruit preserves...HAHAHA - I❤️UMEBOSHI😋👍
Domo arigatou for giving us the recipes.
Hi!! 💖😀Thank you very much for this video!!! Does the sour plum become MORE sour after you ferment it?????
More mild. Thanks for watching!
Great video, I really enjoyed it. At my farmer's market in the U.S., we have plums and apricots. The apricots definitely look closer to the plums you use to make umeboshi. Should I try it with apricots?
tabihack.jp/umeboshi/
I think so!
I found α post about making Umeboshi with apricot.
He lives a place 12 hours from Lima, Peru by bus.
Good luck and let me know how it turned out!
@@kitchenprincessbamboo thanks, I'll give it a try and let you know how it turns out!
9:25 I want to try the ume cha but I don't have green tea at the moment, can I replace it with other kinds of tea?
Hi dear, I love your channel you are so inspiring. I have questions about what I can use other than alcohol to make it?
If you want the best result, yes.
I live in a cold country but will try using a dehydrator... がんばります！
I have been obsessed with trying to make these umeboshi myself for several years now - imported food is quite expensive in the UK and I love the idea of preserving produce - I have an allotment and have planted a Prunus Mume tree there, it has been thriving for nearly a year there now so I look forward to having fruit and trying this recipe!
One thing I'd like to know is on which Japanese websites would you buy the equipment necessary to carry out this process? I can try it with basic buckets and weights and baskets but I'd like to know how it compares to the equipment used in Japan
kitchennippon.com/2020/06/06/apricot-umeboshi/
This blog post will help you!
About the Japanese website, I am not sure about that. Maybe I can ask to my community.
amzn.to/3AuNxda
This is the authentic container. Hope you can see it.
@@kitchenprincessbamboo Amazing thank you!! I will consider it :)
Mayo japan introduced this pickle and i really love it
Beautiful video ❤️
I’m from indonesia 梅干し大好きな食べ物。毎日良く食べっている。
Love your videos!
Umeboshi is Great!
Hi, i loved your video.
I forgot the alkohol. Can i still do it? The plums are in the salt since today......
I am not sure. Check regularly and if you find something suspicious, wipe off with clean paper towel soaked in alcohol. Keep update!
I do like umeboshi very much!!!
Thanks for your videos this one
Do you have any problems with bugs when you are sun drying them?
I don't care too much. Because the bugs are not active over 35 ℃. If you are really worrying about bugs, there are mesh covering for Umeboshi. Thanks for watching!
@@kitchenprincessbamboo fruit flies are bad in the States. I'll have to try some kind of cover
Looks interesting, i cant wait to try it
I love them!!! Natto and ume!!!
Can you share some japanese vegan dishes? is it possible to make vegan dashi and vegan tempura batter? thank you
Se puede sustituir con durazno blanco? Gracias
I am not sure...can you send me a photo to info@princessbamboo.com
Amazing video! Just wondering after covering ume with red siso, do you leave it in room temperature or in a refridgerator? And also when drying ume, do you put the ume back into its juice at night or let them dry for the entire 3 days and nights?? And last question! Do you keep the finished umeboshi in its juice? Or on its own?? I've watched too many umeboshi videos and they're all different so i'm kinda confused!
Can I replace the ume with apricot? If they are very similar.
Hi, thanks a lot for the video!
Should I store the umeboshi in the ume vinegar, or just in an air tight container? Or can I do both?
I wonder how it would taste made with a different fruit like apricots?
I think apricot is quite similar to Japanese Ume. Give it a try and let me know how it turns out!
@@kitchenprincessbamboo do you think I have to wait a whole year to eat them? I know kimchi is good after some time to ferment, but it's also extremely delicious fresh! What do you think?
@@SexyBakanishi It's very different from Kimchi. You can eat Umeboshi after some time but it tastes too salty. Better wait a whole year but you can give it a try. I love young Kimchi too!! Lol.
epic video indeed
Takemura approves of this video.
I learned about this in the topic fermentation when I was studying
So I thought why not search how's it made
Hello. I have one question about rice. I read that rice should not stay in room temperature for a long time, because it develops a poison, it can actually kill you. But what are your opinion about this?
We keep rice at cool, dark and dry area. I have never heard of "poison". We handle the rice with clean hand. But I don't know if the rice was contaminated before or after opening the bag.
@@kitchenprincessbamboo it is a fungee, bacteria that grows in cooked rice and pasta, and if the rice and pasta is left for more than 4 hours in room temperature that bacteria grows in to a number that can be fatal. After 7 hours in room temperature it is a high risk of severe food poisoning that might be fatal.
@@jansveen Are you talking about "cooked" rice? We never leave cooked rice at room tamp. We freeze it after cooling.
Awesome! Thanks
Does this work with other plum breeds? I live in rural Oregon so finding those specific plums is basically impossible.
I think so! hibikorekara.com/plum-umeboshi/
Can you translate?
Hi If you let these dry in the sun for longer so they become the dried salty plums? like crispy dry, not moist at all....
Amazing!
Even in india we also eat mango pickle or lemon pickles with pranthes ( kind of bread) gonna make these sometimes soon...... arigato gosaimasta❤
Glad you like it!
Thanks for watching!
I love the pickle green chili 🤤 so good!
Dr. Stone brought me here. What a great video!
This may be hard to answer if you live in Japan and not U.S., but I wonder which local American plums or apricots you would choose to replace the Japanese ones if you wanted to make your recipe from local fruit? What is most important, size, or taste, and could I tear the larger fresh fruit in half and remove the stone before pickling?Here are the kinds we have to choose from:
Apricots: I can get them fresh sometimes but it is very rare! Dried are always available. Bur they are fuzzy, of course, not smooth like a plum, and the stone is removed.
Prune plums: they are small and dark red-purple. Very sweet to eat fresh. Always in store in late summer.
Green gage: pale green, bigger than umeboshi, sometimes on sale in late summer in stores. Slightly bland sweet taste. NOT sour.
Red plums: white flesh, red skin, sour-sweet, BIG. Twice the size of youMost common plums in American groceries.
Lastly I wonder about growing my own. If peach trees often fail because we often get cold weather when they are in bloom, would trying to grow my own Japanese plum trees be a waste of time? Are there miniature trees that might fit in a greenhouse?
kitchennippon.com/2020/06/06/apricot-umeboshi/
Hope this blog helps you a lot.
Can you make umeboshi with red plums?
I'm not sure.
But if the flesh is firm, it could be made.
Very nice. I haven't tried umeboshi yet but this made me even more curious than before. :D It always is nice to see you make classic ingredients from scratch like this. :) Far to many finds it easy to just go to a supermarket and buy factory made stuff when it often is very easy to make yourself at home. And the taste is far greater with homemade stuff. :) My grandmother was always making all kind of things herself when I was young and watching this videos makes me remember her and her cooking and all good things I learned from her in the kitchen. Thanks again for a great video. :D
Thanks Peter for your considerable comment. People call me "Young Grandma." Lol. There are less and less people make classic food from scratch even in Japan for the reason which you have just described. We can save our time and money if we buy. Making Umeboshi and Miso is a kind of "hobby." in these days. But I like it very much! Thanks again for watching!
Made a dirty gin martini with the ume vinegar and we now serve it at the restaurant I work at
How long can the umeboshi vinegar and plums keep before they spoil?
As long as you can eat!
Thanks for watching 💕
How do you keep birds and squirrels from your ume when it's outside?
in my area we don't have Japanese plum, so can i substitute with any kind of plum? and they must be ripped? or can i use the sour one?
kitchennippon.com/2020/06/06/apricot-umeboshi/
This blog post is helpful.
Do you think it is possible to make this process with small peaches or nectarines ?, I've tried to get the right fruit but in Mexico it's impossible to find
One of my vier in Australia used apricot for the recipe. I think you can do it.
But you can not get same level of "Sourness" I think. Just give it a try and let me know how it turned out.
Can you do this with any kind of plums? There are only purple ones here.
I'm afraid I don't think so. Try finding apricot instead.
Thanks for watching!
@@kitchenprincessbamboo okay thank you
hello, could i do this with any kind oter
of plum or some varieties?
That was lovely. Domo arigato. Apologies for spelling.
The first blurry picture of the umeboshi in the beginning, there is a face. He looks very happy. 🎃
After I made the umeboshi, do I need to put them in the fridge? Or just room temperature?
You don’t need to refriderate this Umeboshi. If it is lower in the salt content, you might want to keep in the fridge!
@@kitchenprincessbamboo I see! Thank you very much for answering me!
could I use beet leaves instead red shiso leaves? I think it does the same job...
I am sorry but don't think so.
Red Shiso leaves are not only for the color but flavor.
Some people use green perilla leaves which are sold in Korean grocers, and it has similar digestive benefits as shiso.
Still a big question in my mind, why the very sour umeboshi are considered tasty, every time i bough Bento at the Station, there is always Umeboshi in it.. still not getting used to it though..
It’s an acquired taste, for sure. And it work as anti-virus component to keep the bento longer, and it helps digestion and regulate your blood glucose!
thanks !
Epic!!
Where can we get the dish for pickling with weights? :)
It's just a ordinary dish!
In bangladesh we call it Boroi 😊
Can you do it with apricots?
It doesn't taste the same but you can make it. One of my friend said she added "citrus acid" to make it tastes like Umeboshi. Let me know if you give it a try!
@@kitchenprincessbamboo If we make it with apricots but do not add citric acid, can you ask your friend whether it will still preserve properly?
@@m.taylor It has been a while since the question was posted, but the apricot versipp should be possible without citric acid as well.
I there are some videos in German where ppl tried it out and it worked well.
I just made my first three small batches (apricot, german slim plums and an experiment with blueberries - 15 percent salt) without citric acid, hope they’ll turn out well.
@@j.mastershroom4492 That is so good to hear. Umeboshi plums are scarce where I am, so I will go ahead and make the apricots without citric acid. I hope yours preserved well. It will be several months, but I would be curious to hear how it is then. Thank you.
The Japanese must be a very patient culture. So many foods are aged for a year before serving.