Umeboshi is a popular type of tsukemono in Japan. It is made by pickling Japanese plums in salt and then drying them in the sun. The plums are then packed in jars with red shiso leaves, which give them their distinctive red color. Umeboshi has a unique sour and salty taste, and it is often enjoyed as a condiment with rice or used as a filling in onigiri (rice balls). To make umeboshi, you will need the following ingredients: - Japanese plums - Salt - Red shiso leaves Here are the steps to make umeboshi: 1. Wash the plums thoroughly and remove any stems. 2. Place the plums in a large bowl and sprinkle them with salt. Use about 10% of the weight of the plums in salt. 3. Gently massage the salt into the plums to ensure they are evenly coated. 4. Place the plums in a clean, sterilized jar, layering them with red shiso leaves. 5. Cover the jar with a clean cloth and let it sit at room temperature for about a week. 6. After a week, transfer the jar to the refrigerator and let the... Leer más
