In Japan, we time the umeboshi process so that the ume plums reach the end of the salting stage aroundDoyou no ushi no hi(土用の丑の日), which falls on a different day every year, but is always around mid to late July. This date is always marked on Japanese calendars, along with ...
For each musubi, spread 1/6th of the umeboshi paste on top of each rice ball (if using), and then drape a piece of egg over the long-side of the rice ball (if using). Lay over a piece of Spam, centered, with the tare side down so that it also flavors the rice. Wrap the nor...
is consumed. The pit is often removed during the meal’s preparation, however some umeboshi dishes contain whole umeboshi with the pits still inside. Though umeboshi are most commonly purchased whole, the fruits are also pureed into a paste, which can be purchased to use in soups and sauces....
The component (A) is preferably obtained by putting the pickled Japanese apricot made as a paste state into a drier, elevating temperature therein to 60-65 deg.C, gradually lowering the temperature, drying for 20hr, crushing, and then sieving the obtained powder through by 100 mesh. The ...