I-umeboshi, noma i-umezuke, i-ume yamafutha (ama-apricot aseJapane noma ama-plums) ama-pickle okudla okujwayelekile okugcinwe. I-Umeboshi ngokwezwi nezwi isho ukuthi umile omile, futhi imifino eqoshiwe imisiwe ngokujwayelekile ngaphansi kwelanga. I-Umezuke ibonisa umdwebo oqoshiwe ongasomisiwe. Nakuba kunama-flavour ahlukahlukene kanye nosawoti we-pickled okhona namuhla, ngokuvamile bavotshwe ngosawoti. I-Umeboshi eyenza eJapane ngokuvamile iqala ngoJuni lapho uvunyiwe, futhi ukomiswa kwenziwa ngoJulayi noma ku-Agasti ngenkathi imvula iphelile.
Izithako kanye nezinqubo zokwenza zihluka phakathi kwemindeni.
Izithako eziyisisekelo
Ukwenza izicucu ezingu-50-60 (u-4 1/2 lb ume uvuthiwe), 10 1/2 - 14 oz. usawoti omuncu, futhi cishe i-1/3 cup shochu (umoya ocacile we-distilled oqukethe u-35% utshwala) usetshenziswa ngokuyisisekelo. Inani losawoti lingashintsha ngokusho okuthandayo, kodwa ngokwesilinganiso isisindo somzimba sika-15-20%. Nakuba liphenduka usawoti, kuye kwathiwa ukuthi isilinganiso sikulungele ukunciphisa ingozi yokukhula kwesikhunta. Izithako zokuzikhethela zokugaya umdwebo oqoshiwe ziphakathi kwe-1/2 - 1 lb akajiso (amaqabunga abomvu shiso perilla) nosawoti owodwa ka-1 - 2 oz.
Ukwenza Inqubo
Yindlela eyisisekelo yokwenza imfucumfucu.
- Ukulungiselela: Susa ama-stems amancane amnyama avela, usebenzise induku ka-bamboo bese ugeza. Gcoba emanzini amahora ambalwa. Ziphuze emshinini bese ume kahle. Geza bese ubilisa isitsha se-ceramic noma sepulasitiki bese ubeka eceleni.
- Ukukhethisa: Indawo ubeke esitsheni esikhulu bese uchithe noma uthule phezu kwabo. Ufafaza isigamu inani lomunyu bese uphazamisa isitsha ukumboza iplamu nge usawoti. Faka u-salted in the container oyinzalo. Beka lonke usawoti phezulu. Beka isembozo sezinkuni ezihlotshisiwe noma ipuleli inzalo phezulu kwe-ume. Beka isisindo esimangalisa phezulu. Vala isitsha ngephepha elincanyana bese ubopha intambo ejikeleze isitsha. Shiya endaweni epholile, emnyama. Ngemuva kwezinsuku ezimbalwa noma kunjalo, uketshezi olucacile olubizwa ngokuthi i-umezu (ume uviniga) lukhishwe emgqeni. Bayeke bakhuphuke ku-umezu kuze kufike isikhathi sokugaya noma sokomisa, ngokucophelela ekukhuleni ukukhula.
- Ukudaywa (okuzikhethela): Uma ugqoka ubhekene ne-akajiso, geza amaqabunga kahle bese ugeleza ku-strainer. Ukuze ususe ulaka oluvela emaqabunga e-shiso, ufafaze usawoti ocobile uphinde uwagcobe ukuze kukhishwe uketshezi omnyama olubomvu. Qinisekisa ngokuqinile amanzi avela emaqabunga e-shiso bese ulahla uketshezi. Dlulisa u-umezu ocacile emgqonyeni we-pickling ungene kwesinye isitsha. Faka i-shiso efakwe emanzini bese uphonsa amaqabunga ukuze i-umezu iphenduke ibomvu. Hlukanisa umezu obomvu bese shiso ushiya amabhodlela amabili. Thela i-umezu ebomvu phezu kwe-pickled emgqonyeni we-pickling. Spread red shiso ushiya phezulu ume. Beka ipulazi inzalo bese ubeka isisindo esisenayo phezulu. Ukumboza ngesembozo bese ushiya isitsha endaweni epholile, emnyama kuze kufike isikhathi sokumisa, uqaphele ukukhula kwesikhunta.
- Ukumisa: Uma isimo sezulu esishisayo sishintsha okungenani izinsuku ezintathu, kuhle ukuqala ukomisa imifino eluhlaza. Phuma emgodini, ugcine amanzi (umezu) esitsheni. Ngomusa ubheke emahlakeni noma amabhasikidi bese ubeka phansi kwelanga. Kuvame ukuwomisa izinsuku ezintathu, noma kuze kube yilapho ubuso bubukeka bukhanya. Sicela ugweme imvula ngesikhathi senqubo. I-Umezu eshiya emgqonyeni wokukhipha imoto iphinde ibonakale elangeni usuku. Indawo ibuyiselwe emuva ku-umezu futhi igcine endaweni epholile, emnyama. Zingadliwa ngemva kwezinsuku ezingu-10 noma kunjalo, kodwa kuhle ukulinda izinyanga ezimbalwa ukunambitheka okungcono.
Ngokwenza i-furikake (i-sprinkles ye-seasoning), i-red shiso ebomvu ebomvu iyashiya ngaphansi kwelanga ngesikhathi esisodwa. Lapho amaqabunga ama-shiso esomile, uwagcobe ngesitsha esitsheni noma ku-blender. Gcina i-furikake emgodini ovalwe endaweni ephephile. Uwafafaze phezu kwelayisi elishisayo elidliwayo ukuze udle.