Umeboshi

The rainy season has ended, and the summer has finally arrived. It is the time to make salted plums called “Umeboshi” in Japanese. I took out plums that I have been soaking in plum vinegar and red shiso for weeks to dry them under the sun. Last year, I dried them for three days and they became a bit dry and hard. So, this time, I am thinking of drying them for just two days instead of. Since the plums are from our tree in the tiny garden, they are not as big or soft as ones sold in stores. However, I am still looking forward to eating them.