How to Make PLUM WINE (Umeshu) and Umeboshi (Salted Japanese Plums) at Yamaguchi Farm

Описание: How to Enjoy Japanese Plum Wine: https://www.byfood.com/blog/umeshu-ja...

Yamaguchi Farm: https://www.yamaguchinouen.com/english/

Phoebe visits Yamaguchi Farm in Ogose, Saitama prefecture to learn about the Japanese plum, ume. She is hosted by Yumi Yamaguchi, the owner of the farm, who shows her how to properly harvest ume and teaches her how to make umeshu, umeboshi, and ume juice.

While “ume” is often translated to “Japanese plum,” in reality, it is more similar to an apricot. It’s used in a variety of applications in Japanese cuisine, and is associated with springtime in Japan. Ume prefer rainy conditions and the Japanese rainy season (梅雨 “tsuyu”) literally translates to plum (梅) rain (雨).

HOW TO MAKE UME JUICE
Wash & dry ume
Remove the stem
Prick each ume with a fork to encourage the juice to come out
Make layers of sugar and ume in the jar, with the last layer being sugar
Put the jar in a dark, cool place
Shake the jar every week to help extract the juices
The ume juice will be ready to drink in about 3 months

HOW TO MAKE UMESHU (JAPANESE PLUM WINE)
Wash & dry ume
Remove the stem
Prick each ume with a fork
Make layers of sugar and ume in the jar, with the last layer being sugar
Add white liquor (35 alcohol%)
The umeshu will be ready to drink in 6-12 months

HOW TO MAKE UMEBOSHI
Wash & dry ume
Remove the stem (be careful not to scratch the ume)
Make layers of ume and salt
Top the ume with a thick layer of salt
Add some weights to the top of the vessel to put pressure on the ume
The umeboshi will be ready in around 4 months

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🎬CREDITS:
HOST » Phoebe Amoroso
DIRECTOR » Joji Kurosawa
VIDEO EDITOR » Esteban Haga
PRODUCER » Serkan Toso