Recipe of Award-winning Sloe-boshi (a sacreligious seasonal version of umeboshi)

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The ingredients needed to make Sloe-boshi (a sacreligious seasonal version of umeboshi):

1. Make ready 300 g sloes
2. Prepare 30 g salt

We traveled there to visit umeboshi maker Shōkibai and some ume growers in the town of Minabe for a behind-the-scenes glimpse at how the fruit is They are then removed from the tanks and dried in the sun for three or four days. This produces the basic, traditional umeboshi , the shira-boshi pickled plum. Umeboshi are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'.

Instructions to make Sloe-boshi (a sacreligious seasonal version of umeboshi):

1. Gather up your ingredients. You'll need 10% of the weight of your sloes in salt. You'll also need a jar to ferment them in, and a sandwich bag to act as a weight.
2. Rinse your sloes
3. Mix the sloes and salt
4. Pack them into the jar, then add the sandwich bag on top. Fill it a bit with water to act as a weight.
5. Now wait. Over the next few days, the liquid will start to leach out of the sloes and mix with the salt to create a brine, which will cover the tops of the sloes. The sloes will ferment in the brine, and after 10 days should be done. Give one a try. Once they're done, drain of the liquid (keep it), and dehydrate the sloes. I'll add steps once I have got this far!

Umeboshi are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. You all waited for it and today I had some time to finish it. This picture was a real pain xD So much details and time spend on it and I'm still not satisfied. Frugality led me to it: A vegetarian roll made with salty plum paste and grassy shiso leaves was a very pleasant way to keep my bill in check.

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