How to make Sweet Pickled Takada Ume

2023 8/21

06/22/2023 08/21/2023

Takada Ume, which is bigger than a golf ball, is a specialty of the Aizu region of Fukushima.
Locals have traditionally pickled Takada Ume in rock sugar. It has a crunchy texture and a faint sweetness, making it perfect for tea or rice.
While pickling Ume, I remembered eating pickles such as pickled Ume while drinking green tea with my grandmother when I was in elementary school.

INGREDIENTS for Sweet Pickled Ume

DAY 1: Preparation

1kg Takada Ume (Japanese green plums)

DAY2: Pickled in Salt

1 Food storage bag (Ziplock etc.)
80g coarse salt (8% of the plum weight)
1 tbsp shochu (vodka/white rum 35% or higher)

DAY5: Pickled in Red Shiso

300g red shiso
2 tbsp coarse salt
250g rock sugar (25% of the plum weight)
200ml vinegar
1 tsp shochu (vodka/white rum 35% or higher)

DAY12: Preserve

1.5L glass jar

INSTRUCTIONS for Sweet Pickled Ume

STEP

DAY 1: Preparation

Select undamaged, green unripe Takada Ume (Ume/Japanese plums).
Gently wash the Ume and soak them in salt water (3% / not listed) overnight to remove bitterness (use a non-metal bowl).

STEP

DAY2: Pickled in Salt

Drain the Ume and wipe off the water with a clean cloth.
Make a cut in the Ume with a kitchen knife, divide it into 8 equal parts, and remove the stems and seeds (you can also use a Ume-cracker to break them into suitable sizes).
Put the Ume and shochu (vodka 35% or higher) in a food storage bag (Ziplock etc.) and mix. Add coarse salt and mix the salt with the Ume.
Put a 2kg weight on the Ume and place them in the refrigerator for 3 days until the Ume vinegar comes out. Turn the Ume upside down once a day.

STEP

DAY5: Pickled in Red Shiso

Pick red shiso leaves, wash well while changing the water several times, and squeeze out the water.
Sprinkle 1 tablespoon of coarse salt and rub it well with your hands to remove the bitterness. Squeeze the red shiso and discard the juice.
Once again, sprinkle 1 tablespoon of coarse salt and rub it well with your hands. Squeeze the red shiso and discard the juice (Do not wash the red shiso with water).
Add a little of the Ume vinegar from the salted plums to the red shiso and loosen (makes the color brighter).
Spread the red shiso on the salted Takada Ume and add rock sugar, vinegar and shochu (vodka 35% or higher).
Put a 2kg weight on it and place it in the refrigerator for a week, turning it upside down once a day.

STEP

DAY12: Preserve