梅干し虎の巻 #shorts

梅干し虎の巻 #shorts

Plums — at this color, it’s still too early. Once they start to take on this yellowish hue, that’s when the real work begins. Place the plums in a container, fill it with water, and let them sit for half a day. A bamboo skewer. This is shochu. Working with plums is a battle against mold. It’s time — drain the water. Remove the stems. Do this without exception. Pat them dry. Never give in to monotony. This too is a form of Zen, isn’t it? Alright, it’s done. Shochu, salt, plums. Salt, plums. Salt, plums. Salt — layer the plums and salt alternately. Finish with a generous layer of salt. In search of a weight, I eventually found myself on a shore, gazing out at the distant Gunkanjima. This time, it’s 5 kilograms of plums, so this stone should probably be just right. The weight of the stone should match the weight of the plums. Set the weight on top and wait. If the liquid doesn’t rise well, add more weight. In two to three days, the plum vinegar will start to come up. While they are soaking… The plums must be fully submerged in the liquid. As for red shiso, I hear there’s a shortage this year. Wash with water and dry. Once the leaves have wilted, strip them off. A lesson I learned this year is that when you see red shiso, you should buy it right away. Salt — as you slowly rub it in, the shiso gradually wilts. When squeezed, the bitterness seeps out — discard it. Sprinkle salt again and rub firmly. Squeeze thoroughly. Leave nothing undone. Discard the bitterness. When you scoop up the plum vinegar and mix it with the shiso, the plum vinegar instantly turns a deep red. Put this into the pickling container and let it rest until the rainy season ends. It’s summer—time to dry the plums Dry the container as well. Scoop out the plums and spread them out on a colander, making sure they don’t overlap. When the sun sets, bring the plums in and return them to the container. Repeat this process for three days, and the umeboshi will be ready. Let’s eat. Hmm, this is how umeboshi should be. Just one of these plums fills me up with energy. It’s quite a lot of work, but every year I think it’s worth it to have pickled them. And besides enjoying it like this every day… I like this — sencha Let it infuse with just ice. Three hours later. Remove the pit from the umeboshi, then pound it together with bonito flakes and wasabi. Katsuo-ume — crush the ice. Wash the rice, serve it into a bowl, and add ume. Pour chilled tea. Add nori. Let’s eat. What a refreshing ochazuke this is! I look forward to this every year. Try making umeboshi yourself!

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今年も梅仕事の時期がやってきた。　精気を養う要として、通年役立ってくれるハズだ。　難しい事なぞひとつもない、動画の通り、けんたの云う事を聞けば良い。

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