making Umeboshi Part.5

After all, as the third day of drying plums was rainy, I ended up putting them back to the liquid bag .
It is said that repeating drying out and putting back to the liquid makes plums saltier. Since I used 15% of salt already, I didn't want to make them saltier. I gave up drying any longer.

IMG_8563_convert_20150908095515.jpg

IMG_8564_convert_20150908095617.jpg

I removed a half of dried perilla leaves, and I made perilla powder (Yukari). I put back the remainder to the liquid bag.
Compared to another perilla powder I had made before, the color was redder and the aroma was stronger. This was real Yukari.
When I cooked fried pork and vegetables last night, I sprinkled some of the Yukari.

I'll wait for Umeboshi for about two months more.

IMG_8570_convert_20150908110158.jpg




Making Umeboshi Part.1
Making Umeboshi Part.2
Making Umeboshi Part.3
Making Umeboshi Part.4








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




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Original Article:

After all, as the third day of drying plums was rainy, I ended up putting them back to the liquid bag .
It is said that repeating drying out and putting back to the liquid makes plums saltier. Since I used 15% of salt already, I didn't want to make them saltier. I gave up drying any longer.

I removed a half of dried perilla leaves, and I made perilla powder (Yukari). I put back the remainder to the liquid bag.
Compared to another perilla powder I had made before, the color was redder and the aroma was stronger. This was real Yukari.
When I cooked fried pork and vegetables last night, I sprinkled some of the Yukari.

I'll wait for Umeboshi for about two months more.

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

Recommended Corrections:

After all, as the third day of drying for the plums was rainy, I ended up putting them back in the liquid filled bag .
It is said that repeated drying out and putting back of the plums in the liquid makes them saltier. Since I used 15% of salt already, I didn't want to make them any saltier. I gave up on drying them any longer.

I removed half of the dried perilla leaves, and I made perilla powder (Yukari). I put back the remainder in the liquid bag.
Compared to another batch of perilla powder I had made before, the color of this batch was redder, and the aroma was stronger. This was real Yukari.
When I cooked fried pork and vegetables last night, I sprinkled on some of the Yukari.

I'll wait for the Umeboshi to cure for about two months more.


Re: No title

Hi, Shiroi Tora.

Thank you very much for the corrections.
Maybe, you misunderstood the dish I made.
I sprinkled some of the Yukari on the fried pork and vegetables.

Answer to Sakae's question

Sakae's Implied Question:

Maybe, you misunderstood the dish I made.
I sprinkled some of the Yukari on the fried pork and vegetables.


My Reply: No, I had understood. The way I had written it says that you had sprinkled some of the Yukari on to the mentioned dish.

However, what is not clear was when you had sprinkled on the Yukari.
If you meant after the dish had been cooked, it should have been something like...'After I had cooked a dish of fried pork and vegetables last night, I sprinkled some Yukari on it'.

If you had sprinkled it in the dish as you were cooking it, it should have been something like...'As I was cooking a dish of fried pork and vegetables last night, I sprinkled on some Yukari.'.

Re: Answer to Sakae's question

Hi, Shiroi Tora.

I was surprised to hear that.
Thank you very much.
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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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