These ume, a type of apricot, had a wonderful light, fruity fragrance. The delicious smell was deceptive, though, because ume are too sour to eat raw. Mari boiled some of these and added sugar to get a tangy juice and jam. Others are now sitting at the bottom of a ceramic-coated bucket, weighted down and pickling in salt. After we add purple shiso (perilla) leaves and wait a few months, the ume will have transformed into soft, red, wrinkly, salty-sour umeboshi.
No Umeshu? (^_^)