Akashi Ume Recipe
Indulge in the exquisite flavors of Akashi Ume, a delightful fusion of tangy ume plum and delicate Japanese craftsmanship. Each bite offers a perfect balance of sweet and sour, enveloped in a smooth, velvety texture that dances on your palate. Experience the refreshing essence of this traditional treat, ideal for those seeking a unique and invigorating culinary adventure.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Akashi Ume
Method
Preparation Steps for Akashi Ume
- 1
Prepare the Ume Plums
Wash the ume plums thoroughly under running water to remove any dirt or residue. Pat them dry with a clean towel.
- 2
Salt the Ume
In a large bowl, mix the washed ume plums with the sea salt. Make sure the plums are evenly coated with salt. Let them sit for about 12 hours to allow the salt to draw out moisture.
- 3
Prepare Shiso Leaves
While the plums are sitting, wash the shiso leaves and set them aside to dry.
- 4
- 5
Add Sugar and Vinegar
Sprinkle the sugar over the layered plums and shiso leaves, then pour the rice vinegar on top. Seal the jar tightly.
- 6
Fermentation Process
Store the sealed jar in a cool, dark place for at least 2-3 weeks. During this time, the plums will continue to release liquid and ferment.
- 7
Final Steps
After the fermentation period, check the ume. They should be soft and flavorful. Transfer the ume to a clean jar, storing them in their liquid for preservation.
