石原洋子の梅干し梅酒梅料理 | Hiroko Ishihara's Umeboshi, Umeshu, and Ume Dishes

Title: 石原洋子の梅干し梅酒梅料理
Authors: 石原洋子 著
Pages: 112P
Published At: April, 2022
Description:
This is the ultimate guide for anyone new to umeboshi making or looking to create more delicious varieties and explore creative arrangements! A permanent keeper edition featuring all the plum preservation techniques that renowned cooking expert and umeboshi master Yoko Ishihara has perfected over many years through trial and error, continuously adapting to modern times. From easy umeboshi made in small batches of 500g or 1kg using zippered storage bags, to reduced-salt umeboshi, honey umeboshi, and crispy small plum pickles, plus plum wine, plum syrup, jam, compote, and plum extract—this book thoroughly explains various plum preservation methods with detailed process photography. It also features abundant everyday recipes using umeboshi, revealing the charm and deliciousness of umeboshi as a versatile seasoning that defines flavor. Contents: Before Starting Plum Preservation / Basic Materials and Tools / Plum Preservation Calendar / Chapter 1: Umeboshi—For First-Time Picklers / Basic White Umeboshi / Basic Red Umeboshi / Container-Made Umeboshi / Reduced-Salt Umeboshi / Honey Umeboshi / Sugar Umeboshi / Crispy Small Plum Pickles / Red Shiso Furikake / Q&A: Troubleshooting Umeboshi / Chapter 2: Plum Wine, Plum Syrup, Plum Pleasures / Basic Plum Wine / Brandy Plum Wine / Gin Plum Wine / Rum Vanilla Plum Wine / Plum Wine Granita / Basic Plum Syrup / Ginger Plum Syrup / Herb Plum Syrup / Honey Plum Syrup / Pink Small Plum Syrup / Red Shiso Syrup / Yellow Ripe Plum Jam / Green Plum Compote / Green Plum Sugar Preserve / Plum Extract / Green Plum Soy Sauce / Yellow Ripe Plum Miso / Q&A: Troubleshooting Plum Wine and Syrup / Chapter 3: Delicious Daily Plum Dishes—Main Dishes, Side Dishes, Rice Dishes, Pasta and Noodles, Soups, Sauces and Dressings.

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