Sake Gumi

The Ume Project: Umeboshi Finale

PREFACE The Ume Project: Foraging The Ume Project: Pickling for Umeboshi The Ume Project: Umeshu (Plum Liqueur) The Ume Project: The Aka-Shiso Edition Since July, Yoko and I have been working on umeboshi (pickled plums) with Sylvan of Peko Peko, a Japanese...

The Ume Project: The Aka-Shiso Edition

This post is rather late, for which I apologize. Er, about a month late. SORRY! Where has all the time gone? How is it already mid-September? I look outside and the leaves are turning color. The light gives off a deeper glow. It is dark...

ReCPY

Battle ReCPY: The NYC Umeboshi Project

After seeing the Ume Project on the west coast, I was intrigued. I like umeboshi (pickled plums) and every time I go home to Japan, I bring back my mother's homemade ones. After all, I am from Wakayama, where Japan's best umeboshi is made....

The Ume Project: Pickling for Umeboshi

After our Berkeley backyard ume foraging adventure, Yoko, Sylvan (of Peko Peko) and I met up six days later to start pickling our umeboshi (pickled plum). Hooray! Umeboshi is the rice accompaniment of choice in Japan--the image of the sour little...

The Ume Project: Foraging

Yoko and I tagged along with Sylvan of Peko Peko last week to forage for ume (Japanese plums aka Prunus mume). We had been planning this for weeks, going back and forth and patiently waiting for the perfect moment to pick the ume,...

Japanify

Japanify: How to Clean a Sardine

I love sardines - canned or fresh. My addiction started as a child when my mother would serve sardines from a can with a dab of kewpie mayonnaise. Packed with protein and fun to eat, they are also better for big blue because...