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My mother makes umeboshi during the rainy season, which we call tsuyu (literally means "ume-rain"). This season lasts from mid-June to mid-July.
I'd like to introduce here how to make umeboshi.


Ume fruits


Raw (unrefined) salt


Shochu (Japanese distilled rice liquor)

1/3 cup

Red perillas



Salting ume

1. Soak the ume fruits in water (to get rid of their bitter taste). Drain and wipe them dry. Spray shochu on the fruits using a sprayer.

2. Put the fruits in a container for pickling. Mix with salt, rubbing the salt into the fruits.

3. Put a heavy stone (or weight) on top of them and cover with a loose lid. This is to press the fruit and is very important.
4. Leave the container in a cool, dark place until the end of July, adjusting the weight occasionally.

Preparing the perillas

1. Wash the perillas and drain well.

2. Sprinkle them with salt (20g) and rub the salt into them.

3. Squeeze them to get rid of excess liquid. Sprinkle them with salt and then break them apart.


Final step

1. Combine the perillas with the salted ume fruits and replace the weight. Let stand until the end of July.

2. During good weather at the end of July, dry the fruits outside for three days and nights.