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My Family's Umeshu Recipe with a Secret Step
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cookpad.japanMy Family's Umeshu Recipe with a Secret Step
This is the recipe passed down from my mother. She makes it every year when plums are in season.
Cooking instructions
* Step 1
Prep: Sterilize the container by cleaning with boiling water. Pat dry well so there is no moisture. *The results won't be as good if there's moisture left inside.
* Step 2
For extra measure, you could additionally clean with 45% proof alcoho (I used brandy). Wet a clean kitchen towel and wipe insides.
* Step 3
Soak the plums: Soak the plums for 2-4 hours to remove the astringency.
* Step 4
Sort the plums: Wash the soaked plums in running water and discard the ones with bruises.
* Step 5
Drain in a sieve and wipe each one carefully with a clean kitchen towel. *If you have time, let dry on top of a kitchen towel.
* Step 6
Remove the stems with a toothpick.
* Step 7
Layer the plums with rock sugar and repeat.
* Step 8
Carefully pour in the brandy and screw the lid on tight.
* Step 9
Storage: Store in a cool and dark place. Swish the contents of the jar a few times every month and keep for at least a year before enjoying.
* Step 10
Drinking: You could drink it after half a year, but the flavor will mellow out after a year. This photo shows the batch I made this year.
* Step 11
This is the batch I made with brandy in 2013. The flavor has mellowed and the color has darkened to a rich brown.
Note: if there is a photo you can click to enlarge it
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