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*