Rainy Season Work

During the rainy season which begins around the middle of June lasts for about a month.We  are very busy with the preparation of the Ume- Boshi(Dried salted plums),Ume- Liqueur, Pickles of Rakkyo(Shallot bulbs) and ginger and my most favorite juice of perilla!.It's the season of all of them here and now.We may not get any of them next month.So I am perparing  them to keep with enjoyment and haste!!

 1. Ume-Boshi  The ingredients are only  slightly riped plums , salt and perillas
http://macromacrobiyoko.blogspot.jp/2012/02/ume-boshi-pickled-plums.html

                                                   

                                                                 

                                                             

                                                                   

                                                     

                                                               

                                      After adding salt, it needs to be kneaded.

                                      After pouring the liquid that I got out from the salted plums, the color  of the perillas changes. 

                                         mix with salted ume and perillas

                                                         

After rainy season is over, they will be dried under the strong sun for 3 days!

                               


  2. Ume-Liqueur  We need very green and hard plums  for Ume-liqueur.
                           I did not have rock sugar  so later  I added it. Keep at least 6 months.

                         
              

 3. Pickled ginger with vinegar I marinated sliced and salted ginger without perilla. This light pink color  is natural .  

                                           young ginger

    4.  Pickled red ginger   I marinated ginger with salted perillas and liquid  of salted plums.                

                        *  2 types of pickles of ginger    

           5. Rakkyo (shallot bulbs marinate with vinegar )                    

                                 

                                       *  The crisp is very important for this  pickles.                

     6. Perlilla Juice After boiling perillas , I add sugar and citric acid or  squeezed lemon juice.                  

                                            

                                                                         

                                                           

                                * This juice contains polyphenol so very healthy.
                                  I missed it a lot in Singapore!!!

7.Plum Drink I mixed plums and  rock sugar into vinegar.
                  When we drink we add some water.

                                           

8. Plum Miso for seasoning I put Miso and  sugar on the ripe plums