Comments on: Kyoto Sake: Learning to Make Umeshu in Fushimi - part 1

By: g

Wed, 30 Jul 2008 11:09:40 +0000

i have a 20something year old umeshu that my mother in law made… its stored in a sake bottle without the ume in it.
how long can you store umeshu? should i throw it out? or live dangeroulsy and take a sip?

By: Natasha

Natasha — Sun, 06 Jul 2008 00:08:56 +0000

I have always been fascinated by Kyoto. Now, this blog keeps me posted.

By: al

al — Thu, 26 Jun 2008 01:17:51 +0000

hi i was wondering if you can help me out with a recipe/s for making umeboshi plums/paste. mainly the quantities of salt and water per kg of plums and any subtitutes for beef steak plant leaves. i would love to try and make my own thanks

By: Peko Peko

Peko Peko — Tue, 24 Jun 2008 07:04:56 +0000

Hi Michelle, Did you try ordering online? One thing, I think that you don’t need any Japanese in town to have ume. In Japan, ‘American’ cherries, French pears, etc, are grown for native consumption. Adopt, evolve, enjoy! Talk to some retailers, distributors, growers, etc in your region. Tell them to start stocking/growing more stuff. There are lots of great fruit and veggies from Japan that I am sure Australian shoppers want buy. And not for the preparation of Japanese cuisine, but your own home cookin’. The producers just might have to be told!
We are available to provide some help if need be. http://www.kyotofoodie.com/source-delish

By: Michelle

Michelle — Tue, 24 Jun 2008 06:55:41 +0000

Sorry Peko Peko, “here” is Adelaide, Australia where I KNOW we can’t get it but thanks so much for the info on the botanical name and etc. We just don’t have a very big Japanese population here to actually get a lot of good Japanese products - it’s not like Sydney or Melbourne. I hope I got my hands on them one day.

By: Peko Peko

Peko Peko — Sun, 22 Jun 2008 15:21:45 +0000

Hello Becky, I like your blog! Thanks for coming to KyotoFoodie! Maybe after you are of age in the US, you can do an Umeshu Mademoiselle blog? Maybe you are old enough to drink in Japan? Hello Nate, Wow, that is QUITE a cigar on your blog? That is a cigar, right? Yes, umeshu on ice is pretty tough to beat in the summer! Hello Michelle, Where is 'here'? I have bought them on the West Coast of the US, I think Seattle, or perhaps it was Vancouver. Umeshu, if you can get the ume, is actually very, very easy to make. It looks like the botanical name is Prunus mume. One of the things we are willing to do is help producers and distributors in your region get what they need so that you can buy the ingredients you need for authentic Japanese cuisine. Check out Source Delish! Hello There AppetiteforChina, Thank you for liking my photo! I am actually quite proud of that one!

By: Christie @ fig&cherry

Christie @ fig&cherry — Sat, 21 Jun 2008 06:20:31 +0000

Yum! Would love to try some. Sounds delicious - thanks for the detailed post!

By: AppetiteforChina

AppetiteforChina — Fri, 20 Jun 2008 03:10:12 +0000

I love umeshu…great photos, especially the splash shot.

By: Michelle

Michelle — Thu, 19 Jun 2008 08:37:33 +0000

Great post and very detailed! I love umeshu but there is no way I’d find those plums here. Just out of curiosity, do you know what the botanical name (scientific) for the kind of plums that are used for ume in Japan is?

By: Nate

Nate — Thu, 19 Jun 2008 04:03:49 +0000

Wow, thanks for such an informative post. I love plum liquer over ice in the summertime.