梅干
III. 製造過程
Umeboshi is made by following steps.
1. Selected
2. Washed
3. Pickled with Salt
4. Dried
5. Selected
6. Preserved
7. Washed
8. Colored with Shiso Leaves
Gathering of ume fruits usually starts in May, but MUSO waits until
June to allow the ume plum to fully ripen. Gathered ume plums are
selected and pickled with salt the same day as they are harvested.
The amount of salt is determined by the quality of ume, utilizing
intuition and years of experience. After pickling with salt, ume
fruits are dried the following month under a blazing sun for 3 full
days. They are often flipped in order to dry both sides evenly.
Once dried, ume fruit (Umeboshi) are again pickled and matured using
MUSO's original methods. This last stage of pickling fine-tunes
the pickled plums for the best possible taste and aroma. This entire
process is still done by hand. |
