workshop / Umeboshi (pickled plum)

I think that it is difficult for me to make Umeboshi. I've never tried it before, but I had wanted to make it.
I participated in a workshop to make Umeboshi today.
There were fourteen members including only a man who looked around seventy in the workshop.
This workshop taught us how to make Umeboshi in a plastic bag.
The workshop had only two and half hours. I was wondering how to make it in such a short time. Because, according to recipe books, it usually takes several months to make. I had assumed that after the workshop I would continue to work more to complete it.

Plums were yellow and they smelled really good.
I washed plums and removed hulls. I then pushed salt into the part of hulls in a plastic bag.

IMG_8062_convert_20150616232558.jpg

The teacher recommended that this salt is the best for making Umeboshi.
I was a little surprised that it was from Vietnam.

IMG_8061_convert_20150616232652.jpg

I then closed the bag. We finished working it.
And we listened to the lecture about making Umeboshi from the teacher. I asked her about many things in a question time.
We tried to eat white Umeboshi and red Umeboshi made by the teacher. Red Umeboshi was made with red perilla, but white one was made without one. I realized red Umeboshi was much better than white one.
The teacher taught us how to make both with only explanations of the handout.
Making red Umeboshi is more difficult than white one, but I thought I wanted to make red one.
The red perilla is very short time at the supermarket here, so I bought some after the workshop.
As I had expected before the workshop, I will have to continue to make more the red Umeboshi.

IMG_8064_convert_20150616233107.jpg

The teacher told us that how the real Umeboshi is healthy. Especially, three year old real Umeboshi becomes medicine. I was surprised to hear this. 'Real Umeboshi' means homemade and no chemicals.
According to the teacher, real Umeboshi or Miso has no expiry edible date.
Homemade Umeboshi is worth taking a long time to make. I don't know how long to take it and it is complicated, but I really want to complete it.








P.S.
You can see the corrections of this article on this comment site.





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English Corrections

Original Article:

I think that it is difficult for me to make Umeboshi. I've never tried it before, but I had wanted to make it.
I participated in a workshop to make Umeboshi today.
There were fourteen members including only a man who looked around seventy in the workshop.
This workshop taught us how to make Umeboshi in a plastic bag.
The workshop had only two and half hours. I was wondering how to make it in such a short time. Because, according to recipe books, it usually takes several months to make. I had assumed that after the workshop I would continue to work more to complete it.

Plums were yellow and they smelled really good.
I washed plums and removed hulls. I then pushed salt into the part of hulls in a plastic bag.

The teacher recommended that this salt is the best for making Umeboshi.
I was a little surprised that it was from Vietnam.

---------------------

Recommended Corrections:

I think that it will be difficult for me to make Umeboshi. However, as I have never made any before, I had long wanted to try.

Today, I participated in a workshop on how to make Umeboshi .
There were fourteen members in attendance, including one man who looked to be around seventy.

This workshop taught us how to make Umeboshi in a plastic bag.
The lesson was only two and half hours in length. I was wondering how it would be possible to make any in such a short time, because, according to recipe books, it usually takes several months to make. I had assumed, that after the workshop, I would have to finish the process at home.

The plums we had used were yellow, and they smelled really good.

I washed the plums and removed the pits. I then stuffed the remaining hulls of the plums with salt, and placed them into a plastic bag.

The teacher recommended this particular brand of salt as being the best for making Umeboshi.

I was a little surprised that it was from Vietnam.

-------------------------

Original Article:

I then closed the bag. We finished working it.
And we listened to the lecture about making Umeboshi from the teacher. I asked her about many things in a question time.
We tried to eat white Umeboshi and red Umeboshi made by the teacher. Red Umeboshi was made with red perilla, but white one was made without one. I realized red Umeboshi was much better than white one.
The teacher taught us how to make both with only explanations of the handout.
Making red Umeboshi is more difficult than white one, but I thought I wanted to make red one.
The red perilla is very short time at the supermarket here, so I bought some after the workshop.
As I had expected before the workshop, I will have to continue to make more the red Umeboshi.

--------------------------

Recommended Corrections:

I then closed the bag. I could do no more at that time.

Our teacher had then given us a lecture about making Umeboshi. Afterwards, I asked her many questions.

We sampled our teacher's homemade white and red Umeboshis. Red Umeboshi becomes a different end product from that of white through the addition of a red herb called perilla before the initiation of the curing process. After sampling my instructor's white and red Umeboshis, I realized red Umeboshi is, by far, the better tasting one.

The teacher taught us how to make both through explanations of her handout.
Red Umeboshi is more difficult to make than is white Umeboshi, but I wanted to make red Umeboshi.

Red perilla is only sold for a very short time at the supermarket here, so I bought some after the workshop.

As I had expected before the workshop, I will have to continue the process for making red Umeboshi, at home.

-----------------------

Original Article:

The teacher told us that how the real Umeboshi is healthy. Especially, three year old real Umeboshi becomes medicine. I was surprised to hear this. 'Real Umeboshi' means homemade and no chemicals.
According to the teacher, real Umeboshi or Miso has no expiry edible date.
Homemade Umeboshi is worth taking a long time to make. I don't know how long to take it and it is complicated, but I really want to complete it.

----------------------------

Recommended Corrections:

The teacher told us how real Umeboshi is *healthful, and how, when it has been allowed to fully cure for three years, it is often thought of as having medicinal properties. I was surprised to hear this.

When I say, 'real Umeboshi', I mean having been authentically made with all natural ingredients.

*The word 'healthy' indicates a state of being. The word 'healthful' indicates that which contributes to the state of being healthy.


According to the teacher, real Umeboshi or Miso has no expiry date.

Homemade Umeboshi is worth the time and effort. I don't know how long the full pre curing process will take, and it is complicated, but I really want to complete it.

Re: English Corrections

Hello, Shiroi Tora.

Thank you very much for the corrections.
I've learned a lot this time.

One thing, you had corrected to 'removed the pits'. I didn't know what the pit was although I checked it.

Correction

I need to make a correction of my correction.

I had incorrectly thought that the seed would have to be removed and salt stuffed into the plum. It was merely the process of de-stemming the plum that was being used.

I should have known better...I eat Umeboshi all the time :)

The word which had thrown me off was 'hull'...which automatically implies an empty shell.

Re: Correction

Hi, Shiroi Tora.

I thought you had misunderstood it.
So, 'de-stem' or 'remove a hull' is good, isn't?

Answer to Sakae's question

Sakae's Question:

So, 'de-stem' or 'remove a hull' is good, isn't?


My reply:

De-stemming would be correct. Removing a hull would not be.

If I am understanding correctly, the portion removed is where the stem connected the plum to the tree. Removing this portion would be de-stemming. The word 'hull' would not be correct. To 'hull' is to takeoff the outer most shell of a vegetable, fruit, or grain.

Re: Answer to Sakae's question

Hi, Shiroi Tora.

Thank you very much.

No title

I'm so excited. I can't wait to see the results.

I've never heard of white umeboshi. I want to try it.

Re: No title

Hello, Always visiting.

I'm so excited, too!
I'm making red Umeboshi using the herb, shiso or perilla, as you may know.
The red Umeboshi has deeper, but milder taste than white one. It's difficult to explain. Anyway, red one is much better than white one. Making white one is much easier than making red one.

I'll continue to introduce making Umeboshi on my blog.
Thank you for your comment.

Umeboshi

You did a FABULOUS job. Thank YOU!

Re: Umeboshi

Hi, Jane.

Thank you for your comment. Actually, I tried it for the first time. And it has not finished yet. I will continue to post about the Umeboshi. I hope you will visit my blog again to see until the last part.

Re: No title

Hello, Ellen.

Thank you so much for your comment.
I'm glad that you enjoyed my blog articles.

Re: No title

Hi Royal.

Thank you for your comment.
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Sakae

Author:Sakae
Welcome to my blog.
I'm married and we have a son. I live in Hokkaido, Japan.
I like handmade things and Ikebana(arranging flowers).
I hope that you enjoy my articles and photos.

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