We've been making our own "Ume-shu" (plum liquor) at home past years. The plum season is late May to June.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_1990.jpg)
This year, we got tons of special plums from our friends in Bay Area, so I got to make different things with them.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_1989.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_1991.jpg)
First thing was, of course, "Ume-shu". For the best results, it's typically made with green (under-ripe) plums, and that's what I've been using past years. So, when I got those super-ripe yellow plums (smelled really nice), I was a bit worried, but I carefully selected unblemished ones and made the standard-ratio ume-shu. I'm looking forward to tasting it when it's ready next year.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_1997.jpg)
I also made another batch of ume-shu with regular green plums which I purchased from a store. But this batch, instead of infusing with rock sugar, I used Okinawa "black" sugar. It's going to be very nice, also.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_2043.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_2045.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_2123.jpg)
This is 3-day marinade Ume Syrup! I simply marinated the ripe plums (650g) with the equal weight of Okinawa "black" sugar, and 2 tablespoons rum for 3 days at room temperature. The result was super aromatic rich syrup. I bottled them to keep in the fridge. It should keep for at least a month. With this I made Ume Syrup Ice Cream. I made plain ice cream and swirled in the syrup at the very last stage in the ice cream machine. Amazing!
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_1996.jpg)
And, guess what, I even made my own Ume-boshi (salt-pickled plums)...which I've never acquired a taste of my whole life so far! I just wanted to do it, especially because I wanted to make my own "Iri-zake" (very nice seasoning from Edo period...I will write about it next time), and also "ume-zu" (by-product of making ume-boshi...salty plum vinegar). First, I marinated 1kg ripe plums in 150g sea salt and 50ml shochu (Japanese spirit) for 17 days at room temperature.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_2184.jpg)
After 17 days, the plums released so much juice! This juice is called "Ume-zu", and you can use it for marinade, making dressing, sauce, seasoning, etc. So, I saved it in the fridge.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_2185.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_2205.jpg)
Pickled plums were sun-dried for 2 days, and nice "white" Ume-boshi was ready. I took out my courage and tasted one...waaah, it did taste like ume-boshi which I tasted long time ago! But, hmmm...maybe I will eventually acquire the taste for it...hmmm...maybe now I kind of like it:-)
My ume-stories will continue.