Are you looking for an aperitif to go with your Japanese-style meal? Japanese umeshu might be a good choice.
Umeshu is a liqueur made with plums. It has been consumed over 1,000 years in Japan. Umeshu is made by soaking unripe ume plums in shochu (alcohol content of about 35%) and sugar. Ume plums contain potassium and calcium, so umeshu is said to be good for health.
Green ume plums are mainly harvested in May/June in Japan. Try making your umeshu at home.
INGREDIENTS
2 1/4 lbs unripe ume plums
2 lbs rock sugar
7 1/2 cups shochu (35% alcohol)
2 1/4 lbs unripe ume plums
2 lbs rock sugar
7 1/2 cups shochu (35% alcohol)
PREPARATION
Wash ume plums and remove the black bits from ume, using a bamboo stick. Dry ume plums with a towel.
Wash a large glass jar well and dry it out under the sun.
Place ume plums in the jar. Put rock sugar over the ume plums.
Pour shochu in the jar. Seal the jar and store it in a dark, cool place. It will be ready in three months.
*The best time to drink ume-shu is one year after this.
Wash ume plums and remove the black bits from ume, using a bamboo stick. Dry ume plums with a towel.
Wash a large glass jar well and dry it out under the sun.
Place ume plums in the jar. Put rock sugar over the ume plums.
Pour shochu in the jar. Seal the jar and store it in a dark, cool place. It will be ready in three months.
*The best time to drink ume-shu is one year after this.
Umeshu Drinks
Umeshu on the Rocks
Umeshu Tonic (1/3 cup umeshu & 2/3 cup tonic water)
Umeshu Soda (1/3 cup umeshu & 2/3 cup carbonated water)
Hot Umeshu (1/3 cup umeshu & 2/3 cup hot water)
Umeshu on the Rocks
Umeshu Tonic (1/3 cup umeshu & 2/3 cup tonic water)
Umeshu Soda (1/3 cup umeshu & 2/3 cup carbonated water)
Hot Umeshu (1/3 cup umeshu & 2/3 cup hot water)
Credit : http://japanesefood.about.com/
