Good thing next week is the last week, because I think I'm running out of penguin place mats! Not that there is any shortage of penguins in the house, however!
I take it this is home made umeshu? How long do you age yours? I made it last year and it was quite good, but I was a bit chuto hanpa with it this year and fear the results won't be quite as satisfactory....
It's ume syrup actually. Just ume with rock sugar and a little vinegar to get it started off. It sat for four weeks, I stirred or shook it every few days. I made one jar last year and it disappeared faaaaar too quickly! How much longer for your umeshu?
Ume shu... 6 months I believe - or at least that's what I was told and did last year. I encountered ume syrup yesterday visiting an AIL in Tochigi. Rather than starting with vinegar, she froze the plums for a day and as they melted it started the syrup-ping process. This is definitely on next year's to do list.
I froze last year's batch. I'm not sure which I prefer - maybe I should make a batch of each next year and compare? The plums definitely disintegrate better with the vinegar, however.
I love these photos, because every time you showcase other penguins! :)
ReplyDeleteGood thing next week is the last week, because I think I'm running out of penguin place mats! Not that there is any shortage of penguins in the house, however!
DeleteDo you recognize these penguins?
Adélie Penguin?
DeleteA liiiitle further north! (one of the two is carrying chopsticks!)
Delete(♫ suica naraba suica naraba mondai nai! ♪)
I take it this is home made umeshu? How long do you age yours? I made it last year and it was quite good, but I was a bit chuto hanpa with it this year and fear the results won't be quite as satisfactory....
ReplyDeleteIt's ume syrup actually. Just ume with rock sugar and a little vinegar to get it started off. It sat for four weeks, I stirred or shook it every few days. I made one jar last year and it disappeared faaaaar too quickly! How much longer for your umeshu?
DeleteUme shu... 6 months I believe - or at least that's what I was told and did last year. I encountered ume syrup yesterday visiting an AIL in Tochigi. Rather than starting with vinegar, she froze the plums for a day and as they melted it started the syrup-ping process. This is definitely on next year's to do list.
ReplyDeleteI froze last year's batch. I'm not sure which I prefer - maybe I should make a batch of each next year and compare? The plums definitely disintegrate better with the vinegar, however.
Delete