"Ume" got ripe and has been harvested! :)
There are some 100% organic "Ume" Japanese apricot trees in Konichi-an.
I picked ripe Ume and prepared to make "Umeboshi", a pickled ume.
"Umeboshi" is very common as a Japanese side dish, usually served for rice or eaten on rice balls. But most of them on the market
has been changed the flavor, such as flavored Umeboshi with reduced salt.
I love to use the old style Umeboshi recipe, which is simply the ume and salt, just like my grandmother used to make. It is so
sour and salty, but also very tasty!
These Umeboshi will be drying around the end of July or in August when the rainy season is over. Why don't you try to eat the old
style Umeboshi in Konichi-an? :)
今日、6月6日は梅の日だそうです♪
好日庵の裏の畑では、無農薬の梅の収穫期が続いています…といっても、樹上で完熟した梅が自然落下するのをこまめに拾うだけなのですが（笑）
完熟梅がやっと1キロ分集まったので、梅しごとにかかりました。
梅のよい香りがキッチンにふわりと漂って、幸せな時間です。
写真は、昨年漬けた梅干しです。
塩分濃度18%、おばあちゃんが漬けていたような昔ながらの白干し梅で、梅と粗塩だけのシンプルな味わい…とても塩っぱいですが、癖になる塩っぱさ。もう市販のものには戻れません！副産物の梅酢も楽しみなのです♪
約一カ月半、梅雨明けまでじっくり漬けこんだら、晴天が続く日を狙って、好日庵の庭で土用干ししますよー！(^O^)
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