Organic Momi Shiso (Organic cultivation of Takeuchi plantation in Kishu) 300gI thoroughly pickled the organic cultivated shiso carefully by hand. Please enjoy aromatic fragrance and color.You can use various, such...
Organic Momi Shiso (Organic cultivation of Takeuchi plantation in Kishu) 300g
I thoroughly pickled the organic cultivated shiso carefully by hand. Please enjoy aromatic fragrance and color.You can use various, such as Umeboshi making, rice balls and sushi.
The material is red shiso and salt only.I do not use any extra additives. Ideal for making Umeboshi.
Utility of Shiso
· A lot of antioxidant "luteolin" and "α-linolenic acid" are contained,It enhances immunity, it is effective for atopy of modern diseases and pollinosis · allergy. It has food poisoning prevention, antipyretic, antitussive, analgesic, it is said to be good for symptoms such as cold, indigestion.
Voice of staff
Unlike commercially available fodder Shiso, Momi Shiso of Takeuchi Farmer raised by organic cultivation.It has a good fragrance, and it is just fine as well, so not only can you make umeboshi, but even if you just put it on riceIt is delicious.
Introduction of producers
It is Mr. Takeuchi Farmer who sticks to Minami Takumi at Tanabe City, Wakayama Prefecture, home of Kishu Minami Takashi plum. Since plum is the whole processed fruit, we are working on a motto of safety and security.In order to prevent the damage of insects, in addition to natural repellent such as pyroligneous fluid, fish, crab, garlic, turmeric etc.We pick up good things for picking people, ferment them and make homemade liquid fertilizer. "Things that are in nature are something naturally" Ome will harvest in the morning "freshness first", and will ship within that day.Umeboshi, try jam, make plum wine, juice.
Wakayama prefecture Tanabe City is influenced by Kuroshio flowing into Kii ChannelThroughout the year the change in temperature is low, and it has a mild climate. Moreover, it is most suitable for plum characteristics because rainfall is large and sunshine time is long. Medium-quality soil is necessary to cultivate high-quality plums, which absorb much calcium during the growth period."Tongyeong stone" which is often found in this area is made of calcium carbonate,It is a medium-quality soil containing plenty of calcium required for plums. In the best place for this plum making, Takeuchi Farm garden sticks to organic and special cultivationWe grow high-quality plums. From cultivation to harvesting, boxing, shipping are consistently performed at Takeuchi Farm, by hand.
Unlike the one harvested in the blue as it is ripening on the trees, it is easy to get scratched if you use the aircraft,We are chosen by hand to 2 large and small standards.
Even among the plums of stickiness, to each grain selected more carefullyWe deliver it to our customers with full heart.
For umeboshi, use ume plum with soft ripe yellow.If the raw plum is blue, place it on a monkey, put the newspaper in a cool place, let it ripe yellow and use it.
2. Take plum heads
I will take the plum's stick with a bamboo skewer.
3. Wash plums
Take a couple of plums and pick them up in water and wash them with water.(The raw meat to be handled at Kawashimaya is organic pesticide cultivation.The elaborate washing for dropping agricultural chemicals is unnecessary.Plum has no acut, thin skin and thick fruit, so it is not recommended to soak in water. It may cause discoloration. )
Four. Raise plum to monkey and wipe out moisture with towel paper etc.
Five. Strictly disinfect containers and kimonos bags
Let's thoroughly wash the container if you want to use the used spoons containers again.I will put a bag of tatamono in a container of tatami (a plastic bag if it does not exist).Tsukemono bags spray on the inner side 35 degrees or more of shochu using mist spraying etc.
6. Plum and salt in the bag of tsukemen.
Place plum and salt alternately in the bag of tsukemon, put it in several times.If you finish all of them, spray the shochu again.(In addition to the bactericidal effect, there is an effect that makes plum and salt easier to familiarize.)Then shake the bag so that plum and salt mix well.
7. Twist the mouth of the bag of chicken breast
Twist the mouth of the plastic bag to remove air.
8. To put a heavy stone
Place the heavy weight of 1 to 1.5 times the weight of plum. (It is also good to put water in a plastic bottle.)
9. Keep lid and store
Lid with paper or cloth and leave it in a cool and dark place with good ventilation.In the morning and evening, twice a day, take the lid and the heavy stone, lift the mouth of the plastic bag and mix salt and plum so that it mixes.After about a week, the liquid (white plum vinegar) will come up in the bag of kimonos.
Ten. Confirm the degree of rustling of plum vinegar
After a week or so, white plum vinegar came up in the tassel bagIf the plum is immersed in white plum vinegar, it is good soaking condition. * If white ume vinegar does not come up here, add white white plum vinegar on the market,Let's adjust the plum so that it is soaked in white plum vinegar. If plum is not soaked in plum vinegar it will cause mold.
11. Add Maple (if you want to marinate in red)
Add 200 to 300 g of rice shiso to 1 kg of plum.Gimas and shiso will lay flat on plum without gaps. Place the lid of the container in a bowl, and about half of the plum from abovePlace a heavy weight (or plastic bottle).Let's just pick it for about 2 weeks.
12. We sun plum with sacchar (sunny day)
On July 20, when the clear weather of the rainy-season continues, while sipping the weather two or three times a day, plum and plums are sun-dried three days and three nights in the evening. Wrap the mouth of the container, plum vinegar is also used for sunburning as a sterilization.※ Red dried red vinegar is stored in a refrigerator.
13. Confirm the dry condition of the plum
When dried, the plum dries and dries salt.Estimated finish is when peas are easily picked up when pinching plum.
14. Plum plum in red vinegar, save and complete
Transfer the dried plum to a container containing red plum vinegar and save it in a cool dark place, or just keep it in a clean container.Let's go back to the container even if you like.Transfer it to a container and store it in a cool dark place, and when the whole plum sucks red vinegar, it is eatable.
About homemade umeboshi
It takes time and effort, but the taste of handmade umeboshi is exceptional.Citric acid contained in plums often helps to recover from fatigue in hot seasons.· When the plum is salty
Let's put out the finished umeboshi in the water and drain the salt, let's reduce the salt.Put plenty of water and salt in the bowl and salt can be removed by pickling plums half a day.(About half a day from approximately 18% → About 13% salinity will drop out * Estimated *)
· Plum vinegar did not get from raw plum, mold got attached to plum
Remove the plum with plenty of molded plum, and plum shochu again for plums not cooked, soak in plum vinegar.
Mold prevention point
① Since plums of reduced salt (about 10%) are easily moldy, soak in 18 to 20%It is recommended to remove salt after adjustment to adjust the taste. ② Salt is recommended that the particles are coarse and moist.It is tangled with plum, salt is easy to permeate, so it also has the effect of preventing mold & improving the taste.(It is more effective to apply salt to the surface of the plum in the bag.) ③ Fry shochu (such as by misting) firmly on appliances that touch plum (containers, kimonos bags, heavy stones etc).Let's spray shochu every time you open the container while plum wearing.
Organic Momo Shiso (Organic cultivation of Takeuchi plantation in Kishu) 300 g Attention point
■ Name: Organic Miserry Shiso (Kishu)■ Ingredients: organic shiso, saltCapacity ■: 300 g■ Producer: Takeuchi Farm Co., Ltd. (Wakayama Prefecture)■ Storage method: Avoid direct sunlight, store at room temperature / open after opening, refrigerated