Plums are indispensable for the people of Japan.
In Japan plums, or "ume", are harvested and processed during the rainy season and used in a variety of ways for a variety of dishes to be consumed year-round. Umeshu is just one example of this use.
Umeshu is easy to prepare, requiring little effort, but it comes with a number of health benefits, including helping to make skin beautiful, in dieting, and in the relief of constipation. The combination of plum and sake can also offer relief from the tiredness we feel during Japan's hot and humid summers.
How to prepare Umeshu
- Japanese green plums： 1kg
- Sugar： 500g~1kg (as you like)
- White distilled liquor ：1.8 l
- 4 l size jar
- paper towel
Step 1 : Washed plums and wiped them thoroughly to stop the plums from going off.
Step 2 : Remove stem end and discard the plums with any brown or blemished spots
Step 3 : Dampen the towel with distilled liquor and wipe inside the jar. Put the plums and sugars alternately in the jar.
Step 4 : Pour white distilled liquor all over the top into the jar until completely submerged in the liquor.
Last step : Then tightly close the lid and set it to a cool place for 3~6 months
Enjoy your home-made umeshu!