Today I'm going to be making traditional "Umeboshi."

Umeboshi is a staple Japanese food, as you may already know.

Super sour and salty, has a unique flavor. It's our secret of longevity.

People buy Umeboshi these days, but I stick on homemade.

This is the last "Ume-Shigoto" of the year. Let's get started a year journey with me!

〈ingredients〉

2kg Ume: ripe yellow Japanese Plum
15% of coarse sea salt of the total weight→a little less than 300g
200~300g Red Shiso leaves
3 tablespoons coarse sea salt
Shochu (or other high alcoholic content alcohol with no taste) to sterilize the pot

Full recipe:
https://www.princessbamboo.com/how-to...

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