The umeboshi manufacturing wholesaler’s tweet, which has been trending on Twitter for a few days, seems to have been triggered. It has been featured in various news articles, and hopefully will stimulate the use of umeboshi.
By the way, today’s pick up on Shirogohan.com is “8 Umeboshi Cuisines”. There may be something you would like to try, such as mixed rice, mixed rice, side dishes or accessories to rice. Check it out.
◇ 8 dishes that use umeboshi
https://www.sirogohan.com/pickup/48
The person who runs Shirogohan.com (Tadasuke Tomita)@sirogohan_com
I wonder if we eat umeboshi. We recommend the takikomi gohan, which is surprisingly tasty when cooked with tinned mackerel and pickled plums.
https://t.co/8rMwwLRwToWe have a large amount of handmade stock, but if you want something different in size or color for a shoot, you can also buy it. But… https://t.co/tmSJLP3lSy
*Related articles on the web for information
“If this situation continues, we will go out of business.” The market is shrinking due to slow consumption and poor harvests…
https://www.j-cast.com/2023/01/13454062.html
As I wrote on Twitter, I basically did it myselfUmeboshi with 18% salt content.eats It can be made simply with only ume, salt, and shiso, and since it has a high salt content, it can be stored for a long time.
Sometimes I get it from my mother-in-law, and the old-fashioned salty, sour pickled plums. I made it myself, I got some stuff, and sometimes I buy pickled plums to shoot, so it’s a little overstocked.
But well, it’s a preserve, so I feel positive I’ll eat it one day.
Among the subject of umeboshi, there are many voices saying that the reason why the consumption is decreasing is that there are many umeboshi that are not simple, such as sweet umeboshi, low salt umeboshi, and seasoned umeboshi.
There are two ways to eat umeboshi: eat them as they are and use them in cooking.
As far as “use for cooking”,Old-fashioned salty, sour plums are definitely easier to useI believe that.
Using umeboshi in cooking means combining them with other ingredients and heating them. In that case, if the taste of umeboshi is mild, the taste will be unclear. Even more so if heated. And when it comes to sweetness, there are seasonings like sugar and mirin that can be added to the dish, so it doesn’t need to be in the umeboshi.
That’s whyIf you want to buy umeboshi for cooking, choose a simple one made from ume, salt and perilla.(If you can’t find it in a supermarket, you may find it at a roadside station, greengrocer, or specialty grocery store.)
Particularly recommended is“Cooked rice with tinned mackerel and pickled plums”,after that“plum court”One of the. I would appreciate it if you could refer to the page that raised the usage recipe. Everyone, let’s eat umeboshi!
◇ 8 dishes that use umeboshi
https://www.sirogohan.com/pickup/48
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