First shot at umeboshi, aka fermented Japanese sour plum. Cured for about 6 weeks, 18% salt, then left to dry in the sun for two days. Nice matte finish on these puppies.
Umeboshi
Notes from the kitchen
Notes from the kitchen
First shot at umeboshi, aka fermented Japanese sour plum. Cured for about 6 weeks, 18% salt, then left to dry in the sun for two days. Nice matte finish on these puppies.