60 Days of Umeboshi: My Mother’s Traditional Japanese Recipe

Welcome to “Izumi in Japan” 🌿 In this video, I’m sharing our family’s way of making umeboshi — a quiet summer tradition my mother has carried on for years, just as both of my grandmothers once did. From harvesting fresh ume plums to salting, drying, and enjoying them in everyday meals. ⏱ Video Index 00:00 – Opening 00:06 – 1. Harvesting Ume Plums 00:28 – 2. Salting the Ume Plums 01:10 – 3. Harvesting Red Shiso Herbs 01:43 – 4. Adding Red Shiso Herbs 04:14 – 5. Drying in the Summer Sun 08:12 – 6. Collecting & Maturing 09:51 – 7. Enjoying Umeboshi in Everyday Meals 🍯 How we make ume syrup with green ume    • A Slow Weekend in Japan | Processing Unrip...   🌿 About Umeboshi — History, Culture, and Health Notes 1. History Umeboshi has been made in Japan for over a thousand years. In early records, ume was valued not only as food but also as a traditional remedy, appreciated for its strong acidity and preservative qualities. Over time, this simple method — using only ume plums, salt, and red shiso — became a familiar part of summer and a staple in everyday meals. 2. Flavor and Everyday Enjoyment Umeboshi is enjoyed for its bright, refreshing flavor, especially during the summer when appetites tend to drop. Its natural acidity also helps keep foods fresh, making it a reliable companion to rice and simple dishes. 3. About Salt Content Because umeboshi is traditionally made with salt, it can be quite salty. Modern store‑bought versions often use reduced‑salt recipes, while homemade umeboshi made in the classic way may contain more salt. Those who are mindful of sodium intake may want to enjoy it in small amounts, as part of a balanced meal. #JapanLife #Umeboshi #SummerInJapan #JapaneseFood #SeasonalJapan #HomemadeUmeboshi #RedShiso #SlowLiving #HomeVlog