Can I use a different plum, such as an Italian prune plum? And when will you have the recipe? I so much want to make umeboshi! It’s so delicious and hard to find here without use of artificial sweeteners
I love Umeboshi and I love your teaching. Seems very profund. I am from Germany , knowing Ume now for 40 Years and allwaqys dreamed of making my own, now I feel sure enough thanks to your video. I also will try domestic similar fruits. Thank You so much Theodor Josef Roth
You're very welcome! Glad to hear you've enjoyed it as much as I've enjoyed sharing my passion :D Thank you for your support! I'll do my best for future videos to share the same energy!
Awesome detailed instructions, loved the use of the term petiole, and we're pretty sure this video will be the reason we plant Prunus mume and Perilla fructescens var. crispa on our farm! Cheers.
Hi - Thank you for making this clear and instructive video. I have been able to find green ume but it seems uncertain that I'll be able to source semi-ripe ones later this season. I was interested to see that the fruit here (1:38) ripened so dramatically in one day. Presumably this was fruit harvested in late spring / early summer and was already more ripe than the green ume I have? My question is: would I be able to ripen the green ume in the way shown by giving it a few days in a dark cool place and then use it for umeboshi or is this likely a fruitless (sorry) endeavor? Also, could you expand on why you recommend Himalayan pink salt over sea salt? Is it the minerality?
Hi Wisdom, You're very welcome! I'm glad it's added value in full color! How did the batch go? Any for me to try? If it looks similar to mine, consider it better than what I could ever accomplish! Thank you so much for sharing your kind words and supporting my channel!
Hi Ellis! Make this dream a reality! Shiso is very easy to grow, I'll be releasing a video on how to grow shiso from seed, Oba and Aka (Green and Red). Ume can also be grown in many climates around the world. The best method to grow this beautiful tree is to graft it. I will have more details surrounding this topic in a future video, as I'm currently working on it. Thanks for your feedback and support!
@@UmamiGarden it would be grate having some guidelines on how to grow this plants, I live in Italy and maybe I will be able to get an ume tree if I search well. Thanks for ur hard work!! がんばってね!
Hi, glad to hear you've enjoyed the video! Regarding your question, try using the following options : 1. Dried Shiso leaves from many online vendors 2. Shiso furikake, soak in a container overnight to dissolve all salts and other particles (Drain and use for umeboshi) 3. Thai basil and peppermint leaves 4:1 ratio, for red coloring use beet juice (More if darker colors are desired) While alternatives are great ideas, the flavor will be noticeable different. My recommendation would be option one, dried leaves tend to retain the flavors and colors exceptionally well. I hope this information is more than helpful, if not please feel free to ask! I'd like you to enjoy umeboshi and see what you're missing :D
Hi Carissa! Thank you! I enjoyed documenting it, very glad to hear it provided lots of value! Indoors For dehydration, you'll want to do it for at least 8 hours at 90-100ºF (32-37ºC) , or until the entire surface is dried. It's ok to see salt crystals, it means the flavors have been sealed inside the umeboshi. Temps higher than mentioned above, will bring the umeboshi to very dried stage, but still edible. Outdoors Leave it out in the afternoon in open air, repeat 2-3 more days until it's completely dry. You can proceed with the second fermentation process and repeat the above. You'll notice a rich and developed taste on the third process, try them from the first stage and you'll notice how much more developed the taste is. Do it for at least 3 times, you can go beyond that but it becomes very tedious but definitely well worth the patience! Umezu is great for sauces, salad dressing and beverages! Thank you for showing your support by subbing!
When you say you repeat the process 2 more times (18:27), do you mean you dry the ume for 1 day, then add to the umezu (if so for how long?), then dry them again, then add to umezu again? Or do you just mean you dry them for 3 days in a row?
Hi Bengarland, In regards to "Repeating the process 2 more times," refers to the Ume being submerged in the liquid and sun drying - By completing this step, it'll intensify the flavor. You can try one period of this process, or attempt the 2 additional periods to experience which stage is preferred. Don't be afraid to try them in between any of the periods, it's very tasty! - My mouth is salivating just talking about it :D :D :D Thank you so much for supporting my channel!
Hi Joel! Thank you for asking! You have a few options, depending on where you're located. Zones 8-10b - Shiro Kaga, extremely high production value, very easy to grow and hardy - Disease resistant from bark boring insects. Nanko, low production and very dependent on pollinators, otherwise the fruits drop prematurely, very tasty fruit! Bongo, cross between both, also very low production, bright violet flowers with a hint of pink, very floral, green to orange pink blush fruit Zone 7 - Struggles to thrive, pollinators required for fruit production Zone 11 - Tropical temperatures don't provide ume the low temperatures to promote flowering (Production). Please let me know if I missed anything, or if you have any other questions, I'll be more than happy to help! I'm working on a video on how to grow ume too! Thanks for supporting my growing channel!
Hi, great question, umeboshi is considered a superfood because of the many nutrients it provides. Several major benefits include : - Preservation, place inside a container of sliced fruits such as apples or pears to prevent browning - Immunity boost, helps fight any bacterial infections - Probiotics, recover from diarrhea or nausea - Vitamin C, the high content will provide an explosion of energy in addition to keeping your skin healthy Usages : - Drinks, make a refreshing umeboshi drink with sparkling mineral water mixed with crushed ice and an umbeboshi or 2 - Marinade, mix with meats such as beef or pork belly to give it an acidic and fruity umami taste - Sauces, extract the pit and mix umeboshi, blend of soy sauce and umezu, top with sesame seeds to make dipping sauce or salad dressing Or if you're like me, eat the umeboshi by itself - If you can handle a fruit that is 3 times more sour than a lemon! We'll make sure to include health benefits of our foods in the future - Thank you for asking!
Hi, Thanks for asking! The purpose of the additional drying process intensifies the flavor. Taste them at each phase of the process to determine which you prefer. I like to do it at least 2-3 times, the first drying process doesn't have a strong flavor. You can also store them dried and use later, just add water to reduce the potency. Cheers!
Hi Edgar! Glad to hear you've enjoyed it! You're definitely right, it's a bit thick, here are a few factors that lead to that. 1. The use of unrefined salts such as bamboo salt, Himalayan Pink Salt or other salts that have not been processed. 2. Too much pressure on the ume during the first phase. 3. Clumsy like me by accidentally breaking a few ume during the first phase, I didn't want to waste them! Remediate by adding water and filter through cheese cloth. I actually prefer it to be more rich and thick, it's easier to store and use, I just add water, used as is it's extremely potent. Hope this answers your question! Thank you for subbing to show your support! :D
When sun drying, aren't you worried about bugs or dirt/leaves dirtying your umeboshi? Especially since it seems to be really important to keep them sanitized/clean. My entire backyard is covered in a giant tree, I'm wondering how to keep the ume clean in such a situation.
Hi Wendy! This is a great question! When sun drying, I place it in an elevated area with plenty of sun and breeze. The salt content absorbs the moisture in the contents and the air. This prevents any pleasant aromas that attract ants and several fly species. Rodents would not care for it because it doesn't have a sugary or sweet scent they're attracted to. My solution for you would be sun drying them near herbs such as mint, rosemary, bay leaves or onions. Wild life and insects do not like these smells, they are disgusted by them. Worse case scenario, you can use a dehydrator but make sure the temperature doesn't exceed 100ºF otherwise it'll start cooking your umeboshi! I hope this information helps! If not, I'll be more than happy to provide you with other solutions! Thank you for the sub!!!
Thank you for the video!! 😀What causes the difference in color of the umeboshi when they are drying? Some are more orange in color while some are reddish in color.
Hi J J, Great Question! There are many reasons, please allow me to explain. 1. Orange, natural color from being ripe - When preserved with salt, they'll retain the color, turns lighter once oxidized 2. Pink or Red, from the shiso used - The red color is from the shiso's natural juices 3. Brown, the ume/umeboshi has been oxidized and not properly preserved - taste will be slightly off 4. Yellow, not fully ripe but still edible, color is retained if salted during this ripening stage Any other colors found from stores, please read the label to see what coloring is added to give it that property. All the recipes I use are natural colors :) Thanks for the sub!
Hi Del! You definitely can but flavor will definitely be different as well as the moisture content. Ume is quite dry, whereas plums are very juicy and acidic. Try it out and share your experience! My mouth is watering thinking about the possibilities! Thank you so much for supporting my channel!
Hi, they're rubber gloves for sanitation purposes - Also to provide a better contrast in the surroundings! My hands tend to blend into the bamboo colored background, it'll be difficult to see what I focus on.
お弁当やおにぎりに梅干しを入れると暑い日でも食べ物が悪くなるのを防いでくれるし、クエン酸が疲労回復と熱中症予防にもなるのでとても良いです！
日本に来た時はぜひ梅干しだけでなく「カリカリ梅」も食べてほしいです！
コンビニにも売っていて、セブンイレブンが1番美味しいです。
Luckyman7508 さん、こんにちは。
私は約1週間前に日本から帰国したばかりで、実際にセブンイレブンやコンビニエンスストアで販売されている梅干しをたくさん試しました。私が作ったものは日本とは比べものになりません！とても気に入ったので、毎朝ホテルを出る前に冷蔵庫に何個も入れて食べていました。おにぎりにもふりかけにもとても美味しかったです！日本が懐かしい…日本に住んで情熱を持ち続けたい - あなたはまさに日本に住む「ラッキーマン」です！
ご提案や温かいお言葉をいただきまして誠にありがとうございます。日本文化についてもっと共有できるコンテンツをさらに提供していきたいと思っています。
私のチャンネルをサポートしていただきありがとうございます!
I have been stalking like a hawk for this, thank you bro
Hi @AwoooOga3503 !
I'm glad you found it!
Hope this guide helps you achieve great results!
Thanks for visiting my channel!
Can I use a different plum, such as an Italian prune plum? And when will you have the recipe? I so much want to make umeboshi! It’s so delicious and hard to find here without use of artificial sweeteners
I love Umeboshi and I love your teaching. Seems very profund.
I am from Germany , knowing Ume now for 40 Years and allwaqys dreamed of making my own,
now I feel sure enough thanks to your video. I also will try domestic similar fruits.
Thank You so much
Theodor Josef Roth
Hats geklappt? Welche Pflaumen haben Sie verwendet?
❤we love umeboshi
Thank you. Very informative. After reading you response to questions I’m even more informed. Great presentation
You're very welcome!
Glad to hear you've enjoyed it as much as I've enjoyed sharing my passion :D
Thank you for your support!
I'll do my best for future videos to share the same energy!
Very well explained. Is there a large difference in taste between the shiso umeboshi and normal salted umeboshi?
Awesome detailed instructions, loved the use of the term petiole, and we're pretty sure this video will be the reason we plant Prunus mume and Perilla fructescens var. crispa on our farm! Cheers.
Hi - Thank you for making this clear and instructive video. I have been able to find green ume but it seems uncertain that I'll be able to source semi-ripe ones later this season. I was interested to see that the fruit here (1:38) ripened so dramatically in one day. Presumably this was fruit harvested in late spring / early summer and was already more ripe than the green ume I have? My question is: would I be able to ripen the green ume in the way shown by giving it a few days in a dark cool place and then use it for umeboshi or is this likely a fruitless (sorry) endeavor?
Also, could you expand on why you recommend Himalayan pink salt over sea salt? Is it the minerality?
Thank you very much have a pleasant video clear explanations I made my first batch today I hope it comes out well
Hi Wisdom,
You're very welcome! I'm glad it's added value in full color!
How did the batch go? Any for me to try?
If it looks similar to mine, consider it better than what I could ever accomplish!
Thank you so much for sharing your kind words and supporting my channel!
@@UmamiGarden great result a bit too salty but I have soaked in water for a bit. Very hard compared to making umeshu. lol
My dream is to have an Ume tree in my garden with maybe some shiso too ❤
Hi Ellis!
Make this dream a reality!
Shiso is very easy to grow, I'll be releasing a video on how to grow shiso from seed, Oba and Aka (Green and Red).
Ume can also be grown in many climates around the world. The best method to grow this beautiful tree is to graft it.
I will have more details surrounding this topic in a future video, as I'm currently working on it.
Thanks for your feedback and support!
@@UmamiGarden it would be grate having some guidelines on how to grow this plants, I live in Italy and maybe I will be able to get an ume tree if I search well. Thanks for ur hard work!! がんばってね!
This channel has such high quality footage. :) I will probably never make this but it was so informative and relaxing to watch.
Thanks so much for this video!!!!
Hi if we don't have shiso or we don't find it. We can replace with any other think. Waiting your answer thanks a lot
Hi, glad to hear you've enjoyed the video!
Regarding your question, try using the following options :
1. Dried Shiso leaves from many online vendors
2. Shiso furikake, soak in a container overnight to dissolve all salts and other particles (Drain and use for umeboshi)
3. Thai basil and peppermint leaves 4:1 ratio, for red coloring use beet juice (More if darker colors are desired)
While alternatives are great ideas, the flavor will be noticeable different.
My recommendation would be option one, dried leaves tend to retain the flavors and colors exceptionally well.
I hope this information is more than helpful, if not please feel free to ask!
I'd like you to enjoy umeboshi and see what you're missing :D
Awesome content! If I use a dehydrator how many hours should it go for (give or take)?
Hi Carissa!
Thank you! I enjoyed documenting it, very glad to hear it provided lots of value!
Indoors
For dehydration, you'll want to do it for at least 8 hours at 90-100ºF (32-37ºC) , or until the entire surface is dried.
It's ok to see salt crystals, it means the flavors have been sealed inside the umeboshi.
Temps higher than mentioned above, will bring the umeboshi to very dried stage, but still edible.
Outdoors
Leave it out in the afternoon in open air, repeat 2-3 more days until it's completely dry.
You can proceed with the second fermentation process and repeat the above.
You'll notice a rich and developed taste on the third process, try them from the first stage and you'll notice how much more developed the taste is.
Do it for at least 3 times, you can go beyond that but it becomes very tedious but definitely well worth the patience!
Umezu is great for sauces, salad dressing and beverages!
Thank you for showing your support by subbing!
Thanks I like it.
Hi Vil310,
Thanks, I like you too! :D :D :D
awesome video. Very useful!
Well very good
Nice presentation!
When you say you repeat the process 2 more times (18:27), do you mean you dry the ume for 1 day, then add to the umezu (if so for how long?), then dry them again, then add to umezu again? Or do you just mean you dry them for 3 days in a row?
Hi Bengarland,
In regards to "Repeating the process 2 more times," refers to the Ume being submerged in the liquid and sun drying - By completing this step, it'll intensify the flavor. You can try one period of this process, or attempt the 2 additional periods to experience which stage is preferred.
Don't be afraid to try them in between any of the periods, it's very tasty! - My mouth is salivating just talking about it :D :D :D
Thank you so much for supporting my channel!
@@UmamiGarden Thank you!
Is there any particular types of Ume that you would suggest growing?
Hi Joel!
Thank you for asking!
You have a few options, depending on where you're located.
Zones 8-10b - Shiro Kaga, extremely high production value, very easy to grow and hardy - Disease resistant from bark boring insects.
Nanko, low production and very dependent on pollinators, otherwise the fruits drop prematurely, very tasty fruit!
Bongo, cross between both, also very low production, bright violet flowers with a hint of pink, very floral, green to orange pink blush fruit
Zone 7 - Struggles to thrive, pollinators required for fruit production
Zone 11 - Tropical temperatures don't provide ume the low temperatures to promote flowering (Production).
Please let me know if I missed anything, or if you have any other questions, I'll be more than happy to help!
I'm working on a video on how to grow ume too!
Thanks for supporting my growing channel!
Here in Spain..can we replace th red color herb with anything? Cheeers
Thank you for all details but I want to know what is the benefits for this umboshi.thanks a lot
Hi, great question, umeboshi is considered a superfood because of the many nutrients it provides.
Several major benefits include :
- Preservation, place inside a container of sliced fruits such as apples or pears to prevent browning
- Immunity boost, helps fight any bacterial infections
- Probiotics, recover from diarrhea or nausea
- Vitamin C, the high content will provide an explosion of energy in addition to keeping your skin healthy
Usages :
- Drinks, make a refreshing umeboshi drink with sparkling mineral water mixed with crushed ice and an umbeboshi or 2
- Marinade, mix with meats such as beef or pork belly to give it an acidic and fruity umami taste
- Sauces, extract the pit and mix umeboshi, blend of soy sauce and umezu, top with sesame seeds to make dipping sauce or salad dressing
Or if you're like me, eat the umeboshi by itself - If you can handle a fruit that is 3 times more sour than a lemon!
We'll make sure to include health benefits of our foods in the future - Thank you for asking!
What is the purpose of drying the plums afterwards? After the two months, can I just store the fermented plums in a jar with the ume liquid?
Hi,
Thanks for asking!
The purpose of the additional drying process intensifies the flavor.
Taste them at each phase of the process to determine which you prefer.
I like to do it at least 2-3 times, the first drying process doesn't have a strong flavor.
You can also store them dried and use later, just add water to reduce the potency.
Cheers!
very nice demonstration. one thing: your umezu looks like jam. why is that? mine is more liquid, red and has is transparent...
Hi Edgar!
Glad to hear you've enjoyed it!
You're definitely right, it's a bit thick, here are a few factors that lead to that.
1. The use of unrefined salts such as bamboo salt, Himalayan Pink Salt or other salts that have not been processed.
2. Too much pressure on the ume during the first phase.
3. Clumsy like me by accidentally breaking a few ume during the first phase, I didn't want to waste them!
Remediate by adding water and filter through cheese cloth.
I actually prefer it to be more rich and thick, it's easier to store and use, I just add water, used as is it's extremely potent.
Hope this answers your question!
Thank you for subbing to show your support! :D
When you use the plastic bag, you don't worry about the corrosion of the plastic?
They're actually BPA free brining bags designed for this purpose, thanks!
@@UmamiGarden I got it. Thank you ❤️
Now i want to make my own umeboshi ;)
When sun drying, aren't you worried about bugs or dirt/leaves dirtying your umeboshi? Especially since it seems to be really important to keep them sanitized/clean. My entire backyard is covered in a giant tree, I'm wondering how to keep the ume clean in such a situation.
Hi Wendy!
This is a great question!
When sun drying, I place it in an elevated area with plenty of sun and breeze.
The salt content absorbs the moisture in the contents and the air.
This prevents any pleasant aromas that attract ants and several fly species.
Rodents would not care for it because it doesn't have a sugary or sweet scent they're attracted to.
My solution for you would be sun drying them near herbs such as mint, rosemary, bay leaves or onions.
Wild life and insects do not like these smells, they are disgusted by them.
Worse case scenario, you can use a dehydrator but make sure the temperature doesn't exceed 100ºF otherwise it'll start cooking your umeboshi!
I hope this information helps!
If not, I'll be more than happy to provide you with other solutions!
Thank you for the sub!!!
Can you dehydrate in a conventional food dehydrator instead of sun drying?
Sure can! As long as the temp is hovering around 115ºF/46ºC, otherwise you'll end up cooking the umeboshi!
@@UmamiGarden cool, thanks! Love your content, looking forward to more! :)
Thank you for the video!! 😀What causes the difference in color of the umeboshi when they are drying? Some are more orange in color while some are reddish in color.
Hi J J, Great Question!
There are many reasons, please allow me to explain.
1. Orange, natural color from being ripe - When preserved with salt, they'll retain the color, turns lighter once oxidized
2. Pink or Red, from the shiso used - The red color is from the shiso's natural juices
3. Brown, the ume/umeboshi has been oxidized and not properly preserved - taste will be slightly off
4. Yellow, not fully ripe but still edible, color is retained if salted during this ripening stage
Any other colors found from stores, please read the label to see what coloring is added to give it that property.
All the recipes I use are natural colors :)
Thanks for the sub!
Super love umeboshiiii 😋😋 give me some please 😊😊
Hi @itsejanemartinez1644 !
Sure, I'll save you some, many varieties to choose from!
Thanks for stopping by!
Do you have a recipe for crunch ume? I’m tried to look all over and can’t find one.
Hi, are you referring to Umeboshi Furikake?
@@UmamiGarden I think they refer to karikari ume. I've been trying to find one too.
Can we use normal plum ?
Hi Del!
You definitely can but flavor will definitely be different as well as the moisture content.
Ume is quite dry, whereas plums are very juicy and acidic.
Try it out and share your experience!
My mouth is watering thinking about the possibilities!
Thank you so much for supporting my channel!
Where can i buy these wah mois
This is why Japanese food production is much in need of mechanisation.
Say, why do you always wear plastic gloves?
Hi, they're rubber gloves for sanitation purposes - Also to provide a better contrast in the surroundings!
My hands tend to blend into the bamboo colored background, it'll be difficult to see what I focus on.
คนคงไม่ใช่คนญี่ปุ่น
คุณอยู่ที่ไหนในประเทศญี่ปุ่นค่ะ