VEGETABLEAWORLD COOKING RECIPE 
JAPANESE. UME PICKLES PUREE (PRESERVED)("Umeboshi no puree")
Schedule time
1 month
Origin
Japanese dish
Recommended for
All people except for infants.
Recommended time to eat
Seasoning
Recommended for
Seasoning
Accompanied drink
Seasoning
Composition(Per 100g. or 3.5 oz.)
Energy 23 Kcal, Water 74.3 %, Protein 0.7 %, Fat 0.4 %, Non-Fibrous 5.3 %,
Fiber 1.1 g, Ash 18.2 %, Calcium 47 mg, Phosphorus 15 mg, Iron 2.9 mg,
Sodium 6600 mg, Potassium 150 mg, Retinal 0 mg, Carotene 8 micron g,
Retinal Potency 0 IU, Thiamin 0.02 mg, Riboflavin 0.04 mg, Niacin 0.3 mg,
Ascorbic acid 0 mg.
Compositionwas calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
It is made in the general home. Used for the sauce of the dressing,"Shabu-Shabu",
grilled pork, the "Onigiri", "Tofu" and "Sushi". Taste is very acid and salty.
Ingredients (1.6Kg or 56 oz.)
2000 g or 70 oz. of "Ume"
300 g or 11 oz. of salt
300 g of 11 oz. of sugar
800 g or 28 oz. of prilla leaves
60 g or 2 oz. vodka or brandy
3460 g or 122 oz. of total (1600 g or 56 oz. Yield)
Directions
1. Washes "Ume" in the water.
2. Pickles "Ume" in 24 hours water.
3. Drains.
4. Puts in the container of the glass wear or the stainless steel.
5. Add salt, vodka or brandy and sugar,It does and it leaves a cover for 3 days.
6. Washes perilla leaves by the massage with 80g salt(salt except the recipe), Drains.
7. Add 5., changes to the red color.
8. Makes "Ume", Juice and perilla leaves separate 15 days later,
Uses for the cooked rice ball to make perilla leaves dry up.
9. Removes the seed of "Ume", Doesn't use seeds.
10. Makes a puree with blender in the 9. and juice.
10. Fills a glass bottle after heating.
11. Cooling and keeps in the room temperature, pH is 3.0.
Photos
Left top: perilla leaves, Right top: "Ume"
20 DEC. 2001