Wednesday, 31 August 2011

Packman Return

My love for Japanese food is sometimes too much and quite often too overwhelming.

Quite a many years, I made Japanese rice everyday with my Japanese rice cooker and ate it at least twice a day with a couple of 'Umeboshis'.

Umeboshi is authentic Japanese pickled plums. I was quite fussy about the quality so I always calculate the number of Umeboshi left in the fridge and try not to eat them all till next visit to Japan.

One day, a friend of mine brought a bucket of damsons from their garden, so I decided to make my own Umeboshi.

It is really a painstaking job and takes several months to complete the process.

Sometimes they need to be in special alcohol, juice or salt, and sometimes they need to do sunbath. If it rains, they need to be taken in the house. I wonder if it may be easier to have a cat.

Anyway, after all sorts of hassle, here you are, Umeboshis are done!

The's just about OK.

I think I will go back to my old counting Umeboshi life, yeah, I think so.

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