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The rainy season in Japan coincides with an abundance of Japanese plums (or apricots!) called "ume." Ume is unique in taste. They're too sour to be eaten as they are but make an excellent, fruity, and flavourful ingredient to turn into pickles, syrup, jams, and drinks. With just two ingredients, you can make this delicious ume syrup!
INGREDIENTS:
- 500 g Japanese plums - (ume) before freezing
- 500 g rock sugar - (korizato)
Equipment
- 1 toothpick/cocktail stick
- 2 litre glass jar with an airtight lid
How to make "Ume Juice"
- Mix 1 part ume syrup with 4 parts water/soda.
- Example: 2 tbsp (30ml) ume syrup with 120ml (1/2 cup) water/soda
How to make Ume Jelly
- 150ml Ume syrup
- 350ml Water
- 1 tbsp gelatin powder OR 1 stick (4g) kanten powder - heat according to instructions on the packaging.
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TIMESTAMPS:
0:27 How to prepare the ume
2:10 Sterilizing the jar
3:14 Preparing the ingredients
4:45 Day-by-day progress
6:10 Storing
6:40 Ideas on how to use ume syrup
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Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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#Japaneserecipe #ume #Japaneseplums #syrup #recipe #howto
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