Abstract

This is a permanent edition containing all of the pickled plums that Yoko Ishihara, one of Japan's leading cookery experts, has continued to make over the years through trial and error, changing the form as the times have changed.

Starting with making umeboshi that can be easily made in small quantities of 500g or 1kg in a zippered storage bag, low-sodium umeboshi, umeboshi with honey, crunchy pickled small plums, as well as umeshu (plum wine), umeshi syrup, and jarred plums.
We also make ume sake, ume syrup, jam, compote, ume extract, and more. The book explains the various ume processes with detailed photographs.

The book includes detailed information on basic ingredients, tools, and even how to select plums, so even those new to ume production can enjoy it with ease.

The book also includes plenty of recipes for daily side dishes using pickled plums.
As an all-purpose seasoning that determines taste, you will discover the charm and deliciousness of umeboshi that you never knew existed.

Author’s Information

Culinary artist. She studied Japanese, French, and Chinese cuisine from leading experts in the field, and after working as an assistant to a cookbook author, she started her own business. Her cooking classes have been popular for over 45 years. Most of his students have been coming to him for decades. He is also active in television, magazines, and books, and his recipes are based on solid fundamentals and a wealth of knowledge, and have earned a reputation for being easy to make over and over again. He has a plum tree in his home and has watched the making of pickled plums and plum wine since he was a child, but it was not until he got married that he began to work with plums in earnest. From that time until today, he has continued to do so through trial and error, changing the form to suit the times.