Umeboshi, homemade (cooking)
Umeboshi is a preserved food made by pickling plums in salt and then drying them in the sun. So it's not a "pickle", it's a dried food. It has a strong sour taste, increases appetite, kills bacteria and prevents food poisoning. It is also good for "morning sickness" in pregnant women. Japanese wisdom.
This year, at the beginning of June, 3 kg of plums and 20% of the weight of the plums were alternately mixed with salt(600g), and the liquid was squeezed out. In July, "red perilla" is added to make it red (this red perilla also has a bactericidal effect), and at the end of July, a sheet is laid out and dried on the veranda for three days and three nights. And the result is the "Umeboshi" in the first photo. The second one is the process of mixing with salt first.
Note: Ume is a slightly different fruit from plum in Japan, and is more like an apricot.
(2022.12.09)
梅干し・ホームメード（料理）
「梅干し」は、塩で梅を漬けて、のちに天日で干した保存食です。だから「ピクルス」ではなく、干物なのです。効能は、強い酸味で、食欲を増進させ、細菌を殺して食中毒を防ぎます。また、妊婦の「つわり」にも良いです。日本人の知恵。
今年は、６月の初めに、梅３ｋｇと、塩を重量で梅の２０％で(600g)交互に混ぜ、液を絞り出しました。７月に「赤シソ」を加え、赤く着色させ（この赤シソにも殺菌効果がある）、７月終わりにシートを敷き、３日３晩、ベランダで干します。そして出来上がったのが１枚目の写真の「梅干し」。２枚目は、最初、塩と混ぜる工程です。
注：梅は日本では、plumとはちょっと違う実で、むしろアプリコットに近いです。
（２０２２．１２．０９）
