Vodka-Based Umeshu - Make Umeshu Abroad

I make this umeshu every year.I make it not so sweet, the way my family likes it.This is delicious made with 1 kg of ume plums, but I add a bit more for depth of flavor.If you don't have an alcohol sprayer, after sterilizing the jar in boiling water and drying it completely, put 10 ml of the distilled alcohol in the jar and shake it around. Discard the alcohol. Recipe by Hawaiantomato

I wanted to make something better than the commercial umeshu! I tried countless times to perfect the recioe, I've forgotten how many jars I've made. The final recipe has captured the hearts of my family, boyfriend and friends. It's an umeshu that is so good.Choose hard ume plums that have very little damage on the surface. The ume essence will be extracted into the liqueur easier, and the liqueur is less likely to become cloudy.Nankou-bai variety ume plums have the same-sized pits whether they are marked small or for 4 liters. The only difference is how much fruit is surrounding the pit. Pick meaty ones. Recipe by Umemikkii

This is the recipe passed down from my mother. She makes it every year when plums are in season.If you steep the plums in brandy, it'll bring out the fragrance and flavor of the brandy. It's fine also with a neutral liquor like white liquor. If using white liquor, the ingredient amounts are the same!! Recipe by U-ra

I enjoy drinking warmed umeshu with lemon juice and honey, and I wondered if it might turn out well as a gelatin dessert, so I came up with this recipe.If you use umeshu that's not so sweet, add more honey. If you prefer a sour taste, add more lemon juice, about 1 1/2 to 2 tablespoons. This recipe makes soft jelly, so if you'd prefer it firm, reduce the amount of water or umeshu by about 50 ml. For 2 or 3 small cups. Recipe by cureo

Umeshu is fun drink to make you own and share with your loved ones!

I had leftover plums from homemade umeshu, so I added it into a pound cake. Similar with brandy soaked pound cakes, pouring umeshu over the finished cake made it fragrant.If you coat the chopped plums with flour in Step 4, the pieces won't sink to the bottom. In our oven, I baked for 40 minutes at 340°F/170°C, but adjust the temperature and baking time to your oven. For 18 x 8 x 6 cm [7.1 x 3.1 x 2.4 in] cake. Recipe by Usagi no Cima

I first made it when my child was in kindergarten from a cookbook by Katsuyo Kobayashi. Since then it's been a family favorite. With time, the original recipe was modified to suit our family's preference.This will keep for 2 to 3 days in the refrigerator.You can cook potatoes in the leftover cooking liquid, or simmer some boiled eggs in it, and so on. The sauce has a lot of flavor, so don't just throw it away! Recipe by Kimiko

I make jam to use up my plums leftover from making umeshu.It's easy to make and it's packed with plenty of umeshu flavor.For this recipe I used our family's umeshu, using plums from a 3-year-vintage batch.In Step 2, they can be roughly chopped as shown. They will soften and become syrupy once heated.In Step 5, if you overcook the jam, it will harden when it cools, so be careful.The alcohol will remain after cooking, so this is not to be served to children. Recipe by Hawaiantomato

Our family has dessert regularly, but we don't drink regularly.Since I thought it would be nice to have a handy way of enjoying umeshu, I decided to make it into a jello.I used an umeshu that's not too sweet--but as sweet as the average umeshu.Adjust the amount of sugar depending on the sweetness of your umeshu.Since this jello is low in sugar, add 1 more tablespoon sugar for those who prefer a sweeter taste. Recipe by Suterutomichiru

I wanted to make a drinking appetizer that would go well with umeshu and would be perfect for summer. After many attempts, I came up with this. The subtle flavor of the umeshu really makes this a refreshing and elegant snack.It tastes best if chilled very well before serving.The key to making a beautifully set jelly: Fill the ring mold first with the solid ingredients, and chill them well without freezing them. If you wait until the jelly liquid has thickened before pouring it into the mold, you won't fail.If you don't have a ring mold, you can make the jelly separately, crush it into pieces, mix with the other ingredients and serve.(See Step 9.) Recipe by vegeful

I had some leftover plums from umeshu that I didn't know what to do with, so I added them into cassata. It tasted even better than I expected, so I uploaded the recipe. I love cassata, but I'm not crazy about dried fruits, so I like this recipe better.Freeze until the plums are slightly frozen, but soft. If you want to retain the texture of the plums, cut them bigger.You don't need to chop the nuts finely, since you'll be slicing the cassata when serving.Another liquor can be used instead of umeshu. Recipe by 苺doroppu

I wanted to eat some dorayaki. I consulted various recipes and created a subtly sweet version of my own.The amount of sugar for the anko paste is not that sweet. If you want it to be a regular sweetness, increase the sugar to at least 600 g.This recipe makes a lot of anko. If you can't store it, make about 1/4 of the recipe.Wrap each one with plastic wrap and store in the refrigerator.The chestnut syrup needs to be refrigerated. Recipe by Mon*chou-chou*

There are many ways to make ume plum jam, such as adding the sugar at the start and simmering the whole plums but if you do that, you may throw out some of the sugar with the stones, and it also makes it harder to pass the jam through a sieve. If you use this method, I think you only need to cook the jam for the minimum amount of time, and you'll also only add the minimal amount of sugar. I simmered the jam 500 g at a time in an enameled pan. This cuts down on the overall cooking time, and I had jam in two colors, which made me happy.Change the water 3 to 4 times for hard green plums, and 2 to 3 times for ripe plums, and they will become tender. Don't bring the water to a boil to prevent the plum skins from ripping. Add 70 to 80% of the weight of the plums in sugar. I think it's best to add more than 350g of sugar for every 500g of green plums. This jam becomes quite stiff when cold. When it changes color after 15 minutes of simmering and becomes thick and limpid, try dropping some of the jam in cold water. If it stiffens up it's done. Recipe by commeline

When I couldn't get any Japanese grain vinegar, I made my own sushi vinegar using vinegar available abroad.The amount of vinegar is modest, since white vinegar is more acidic than rice vinegar. Dissolving sugar and salt into the vinegar after it has been brought to a boil gives a mellow flavor. Recipe by MatM

I did some research on the internet and made my own version using ingredients at hand.Dried bonito gives the mentsuyu a very refined taste. Dried bonito flakes makes a strong dashi stock.After straining, use the bonito to make stock from a second, third, and fourth batch for other dishes, like oden (fish cake stew), simmered dishes, takikomi gohan (rice cooked with other ingredients), or soup. It's really tasty! Recipe by vegecat

This refreshing side dish combines crisp smashed cucumbers with the tangy punch of umeboshi. The natural sourness of pickled plums not only adds depth of flavor but also awakens your taste buds and lifts your spirits. A perfect, energizing bite on warm days or when you need a quick pick-me-up.

Japanese pickled plums is salt-preserved food. I recommend making it on a 15% ratio (300g salt and 2kg plums) so that they will stay good and last long for years at room temperature. We start making this when you see plums begin to be on the market. While the plums are being pickled, red shiso leaves begin to be on the market. When the rainy season is over, it's time to get the plums out from the jar and sun dry them. Making homemade umeboshi in Japan is always with feeling the change of the seasons.

One of my at home fruity drinks I like to make myself especially on long busy week nights to help me calm down n relax 😉

Right now, shio-koji is quite trendy.You can get it at the store, but is it really fermented? Is it still alive?I won't be satisfied unless I make it myself, so that's what I did.It's too easy, so there aren't any hints.As shown in the picture, it's convenient to use an empty honey container. Recipe by pogue

I was making fish cakes, which made me want to eat kamaboko. I did research for this.It expands a lot when steamed. Make sure you have a large steamer. I didn't have a board, so I placed them on top of parchment paper. Try to remove air bubbles when you form the shape. This time, I made 3 since I had 540 g. For 1 to 2 blocks. Recipe by Mon*chou-chou*

I was looking at a book on caramel sweets and thought, "so, this is how you make kuromitsu...!"Now you can enjoy Japanese desserts even when you're abroad.It is better to stir boiled water, not cool water, as it won't spatter. Be careful not to burn yourself. Recipe by Radorin

I added lemon juice to a recipe in the Food Network Magazine.None. Recipe by CHI-CHI-

Japanese ingredients are hard to find when living overseas. Even if they are available they are usually expensive or not from Japan etc. When I saw apricots that resembled ume plums I wondered if I could make make something myself to be similar to pickled plums. I researched and fine-tuned to come up with this.The first apricots of November work well. I used ripe apricots that I was given and they got too mushy.Citric acid can be found alongside the baking powder in supermarkets. I used salt from Hakata Prefecture. Recipe by Machakodesu

This is a great refreshing drink on a hot day. Don't worry if you want more than one, I won't tell anyone, after all, it's 5 o'clock somewhere.

I made this jam because I was given a lot of yuzu as a gift.I recommend not making too much. (It's hard to make and store a large amount.) Make sure that you taste it, and if it's sour, increase the sugar to your liking. It hardens when cooled, so turn off the heat when it's still a little bit runny. The key is not to simmer for too long. Recipe by Mangetsu152000.

This sushi vinegar using lots of kombu is full of umami, and is perfect for chirashi-zushi and hand-rolled sushi.Since the point is to preserve the sourness of the vinegar, the ingredients should not be heated, and so the sugar must dissolve (not melt). Please be sure to mix well in the beginning, then mix again the next day. For 2 batches of 3 rice cooker cups of rice (540 ml uncooked). Recipe by FarmersK

For a few years I was working a part-time job where I was basically a fake bar tender. My boyfriend asked me for a cool-looking and great-tasting cocktail so I came up with this whilst talking to him about what we had available to use in our fridge.I used this blue curacao that has an orange flavor. I really recommend it, it's from a brand called "BOLS". Recipe by Niacchi

Enjoy the vitamin C of yuzu! You can take in the whole healthy goodness of yuzu in this marmalade. I was shocked to learn that most of the yuzu jam sold in stores is imported.Change the water several times in step 4. In step 5, just add enough waer to cover, since more moisture will come out of the fruit as it cooks. The seeds have lots of pectin which will gel the marmalade, so simmer it with the fruit. Yuzu peel is tough, and it will become softer if you simmer it without sugar at first. Recipe by commeline

The Santa Rosa and Japanese plums are ripe! Never been as sweet as this year, they contain 10+ percent sugar. They make a delicious plum drink for the winter holidays.We remove the pits because they contain hydrogen cyanide, a poison, we dont want that to leech into this drink.

My mother used to put this dish in my bento lunchbox when I was a kid.Since the chikuwa are already cooked, they are safe to put in a bento lunchbox as a side dish.When you have time, if you let the chikuwa cool in the pot, they absorb the flavour more and they will be even more delicious.Adjust the flavor of the chikuwa to preference. Recipe by Poron526