It seems that the tweet of the umeboshi manufacturing wholesaler, which has been trending on Twitter for a few days, has been triggered. It has been featured in various news articles, and I hope it will stimulate the consumption of umeboshi.
By the way, today’s pick-up on Shirogohan.com is “8 Umeboshi Cuisines”. There may be something that you would like to try, such as mixed rice, mixed rice, side dishes or accompaniments to rice. Please check it.
◇ 8 dishes that use umeboshi
https://www.sirogohan.com/pickup/48
The person who runs Shirogohan.com (Tadasuke Tomita)@sirogohan_com
I wonder if we’re eating umeboshi. We recommend the takikomi gohan, which is surprisingly delicious when cooked with canned mackerel and pickled plums.
https://t.co/8rMwwLRwToWe have a large amount of handmade stock, but if you want something different in size or color for a shoot, you can also buy it. but… https://t.co/tmSJLP3lSy
*Related articles on the web for reference
“If this situation continues, we will go out of business.” The market is shrinking due to sluggish consumption and poor harvests…
https://www.j-cast.com/2023/01/13454062.html
As I wrote on Twitter, I basically made it myselfUmeboshi with 18% salt contentis eating It can be made simply with just ume, salt, and shiso, and the salt content is high, so it can be stored for a long time.
Sometimes I get it from my mother-in-law, and it’s the old-fashioned salty, sour pickled plum. I made it myself, got some things, and sometimes I buy small pickled plums for shooting, so there’s a bit of an overstock.
But well, it’s a preserved food, so I’m feeling positive that I’ll eat it someday.
Among the topic of umeboshi, there are many voices saying that the reason why consumption is decreasing is that there are many umeboshi that are not simple, such as sweet umeboshi, low-salt umeboshi, and seasoned umeboshi. I was.
There are two ways to consume umeboshi: eating them as they are and using them in cooking.
As far as “using it for cooking” is concerned,Old-fashioned salty, sour pickled plums are definitely easier to useI think so.
Using umeboshi in cooking means combining them with other ingredients and heating them. In that case, if the taste of umeboshi is mild, the taste will be blurred. Even more so if it is heated. And when it comes to sweetness, there are seasonings such as sugar and mirin that can be added to the dish, so it doesn’t need to be added to the umeboshi.
That’s whyIf you want to buy umeboshi for cooking, choose a simple one made from ume, salt, and perilla.(If you can’t find it in a supermarket, you might find it at a roadside station, greengrocer, or a grocery store that sells special items.)
Especially recommended is「Rice cooked with canned mackerel and pickled plum」,after that「Pickled plum」One of the. I would be happy if you could refer to the page that picked up the utilization recipe. Everyone, let’s eat umeboshi!
◇ 8 dishes that use umeboshi
https://www.sirogohan.com/pickup/48
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[White rice.com]
[Shirogohan.com store]
