Decided to make Umeboshi this year! If you like Japanese cuisine, you may know about that… it’s pickled Japanese plum or apricot. Also it’s known as one of symbolic & traditional Japanese food. I make using small size Ume (plum) this year.
DAY 1: Wash them and take out the stem end using tooth pick. Then put them into glass bottle with salt!
If you are interested in this and curious how it will be ready to eat… visit my page sometimes 😉 I try to update this when I find any change or proceed to next steps!
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Ellie's Food Diary 
How interesting! I don’t think we have that sort of plum here in the US. Is that jar really really big, or are those plums really really small??
Looking forward to seeing how it all turns out!!
Hi Laura! Thanks for your comments. Each plum is nearly 1-1.5cm dia. Hope you will enjoy my upcoming report of my small project. 🙂
Exciting!
Thanks for your comments! I will try my best 😉
we do not have this kind of plum here, but it looks it is going to be awesome 🙂
Thank you so much! Yeah….I do hope this will go well !
Hey, I want to nominate you for an award, is that okay for you?
Sure, Thanks!
That’s awesome — I hadn’t heard of that concoction before :3 I’m sure it will turn out great; there’s nothing like pickling food in the summer!
Thanks for visiting my blog! 😉 Hope you will enjoy upcoming post for my Umebosh!
I am really looking forward to the progress of your umeboshi. One question though: when you say “take out the stem end using a toothpick,” do you mean remove the stem? Or is there more to it? Thanks!
Hi Tara!
Thank you for your comments. Regarding your question…When we buy plum at the store, already stems are removed and packed. But still finds stem ends at each plum.
Hopefully google images “Japanese Plum Stem Ends” will help your understanding. Some images show taking it out using toothpick 😉
Thanks for the clarification!
Anytime! 😉