Jeepney Press/Chris Yokoyama

Easy and delicious, seasonal recipes ni Tita Chris Yokoyama

Hello again, mga kababayan!

It’s summertime of 2022 that comes in full force with strong sunshine, hot, hot days lingering ahead, darker green of trees, the shimmering sea, and the shrilling of cicadas in chorus. Summer is a season one can experience both the intensity and calmness of Japan.

Now, I would like to share with you the easiest method of making umeboshi (Japanese pickled plum), that’s a century old super food known for its intensely sour and salty taste! It has been said that you do not need to see a doctor if you eat one umeboshi a day. The effects of citric acid contents on plums are said to be good for restoring energy, preventing heat stroke, and keeping obesity in control. However, it’s also recommended not to take too many, as umeboshi is quite salty. Everything in moderation, as they say.

From mid-May, June and July are the best season for ume plums. Basically, all you need are 3 ingredients:

1. Choose the ripened, yellow, blushed ume plums

2. Sea Salt (arajio) (15% to 18% of the weight of the ume plums)

3. Akazu (can get from groceries and Amazon)

Optional: Honey (for making Umetsuke) THE BEST in my trial making. You will need any airtight containers and homemade plastic drop lids and weights. You must clean all the equipment with alcohol. First:

1. Rinse the ume under cold running water. If you see blemishes or damages on ume, Do not use it because they can start growing mold from there.

2. Using a toothpick, remove the woody bits. It’s the troublesome (mendokusai) part, but please do not skip. Gently dry the ume with a kitchen paper towel.

3. Sprinkle salt on top followed by 2 layers of ume. Then continue salt and ume alternately.

Drop the lid and place the weights on top. Write down the date on the cover, leave the container with the ume and salt in a dark, cool place. After a few days, the ume will start releasing moisture called plum vinegar. On day 4, open the pickling container, set aside the plum vinegar. Pour enough Akazu level to the pickled ume, put the lid and weight again.

NOTE:

1. If you want a soft umetsuke (that usually sold at the grocery store), this is the timing that you mix the honey (1 kilo of ume to 550g honey) with the Akazu and soak the ume. Store in the refrigerator for at least 1 month.

2. If you want the dry type, after 7 days of soaking to Akazu, sun-dried the pickled ume for 3 days in a bright sunlight.

The left over red-color ume plum vinegar (umezu) can be use for beni shoga (pickled ginger), salad dressing, or for coloring ingredients. This by-product is unique and the fruit of your hardwork, so don’t throw it away.

We often serve umeboshi with steamed rice, ochazuke, okayu, sometimes as a filling inside onigiri and even in Japanese-style pasta, fish nimono and drinks.

Umeboshi can last 2-3 years with 20% salt content stored in a container and cool place. You must try this and experience for yourself! Beat the summer heat!

Chris Yokoyama

Jeepney Press