It’s already July, unexpected early arrival of summer (over 2~3 weeks) and departure of a short ‘rainy season’ which depicts an reflection in change climate. Temperatures are soaring to a level beyond body temperature of 36 degrees celsius (all over Japan) and the trend is an annual recurring tendency. Consequently, the harvest of fruits and my jamming works has been bumped up, at least over 2~3 weeks. Nevertheless, June and July being one of busiest jamming season, on being the use of Japanese plums, which we call ‘ume’. It is a sour plum which is used in numerous washoku dishes and no doubt ‘ume’ comprises our basis of our history, culture and Japanese nationality, our identity. Sa-Shi-Su Umeboshi ｜さしす梅干 ’Umeboshi’ is an authentic Japanese pickles which I am most certain you have encountered at Japanese restaurants or peeking out from the rice balls, ‘onigiri’, a extremely sour pickle made from the Japanese plum called the ‘ume’. The Sa-Shi-Su Umeboshi is not a traditional process but a easy short cut cooking which I’ve made this year and …
When the ‘rainy season’ comes, it’s ‘PLUM (UME) season’ in Japan. I am sure a lot of readers are familiar with the authentic Japanese pickle called ‘umeboshi’,
Did you know that making ‘sweet sour pickled ginger’ which we call ‘gari’ served free at sushi restaurants is extremely easy to make? The pink sweet sour beni shoga, called ‘gari’ at sushi restaurants
This ceremony was first posted last year for our very first grandchild and time has come for our second grandchild, now turned over 100 days in which to celebrate her first taste of food – a traditional Japanese ritual called ‘okuisome’.
Does anyone value the slow life? ‘Making pickles’ is one of Japanese traditions which is more of a mother’s recipe carried over through generations