Shikinbai 紫錦梅

History and Origins

One of Japan's three gardens, Hakato Garden, is famous for planting about a hundred types of plums and for its famous place of Ume. The man who created this paradise is Akirato Hiraki, who is nine years old, and Akugawa. There is a reason why Akiki planted a lot of plum trees, and for one thing, it makes people feel positive as a flower to tell of the coming of spring. And since the acidity of the plums was ideal for military food, it was possible to plant a lot of them. It was the purple lemon that Akira designed to make full use of the plums that came out of the haiku garden. A clean plum that has no wounds, or uses it for wine, but with wounds, or a bad-looking plum, or a bad-looking apple, or other plant, or other seed, is simply wrapped in "purple lemon." It's also called the "single-smell" by another name. In Ibaraki Prefecture, there were many places in the same Mito City, and other places in the same Mito City, such as Mount Fuji, but in fact, the dry plums did not pass through the prefecture. However, in recent years, there has been a rise in brand-new brand-y-o-prime, a Ibaraki Prefecture-breastium, and it's also a favorite on the diet.

When It Is Eaten

The plums are harvested from mid-June to late June, but because they are stored food, they can be eaten throughout the year.

How It Is Eaten

There's a little bit left of it. I hit the plum with a stick and look at the seeds. I'll stick between 10% and 15% of my plum weight in salt and mix it well. I prepare about 10% of my plums red and wash them, remove the dirt and cover them with salt, and then put them to bed for half a day. Then the black ac comes out, so I take it and then add it to the plum. After a while, the red purple comes back to the plums and produces a beautiful color, so I eat when the salt gets used to. There's a wide range of uses, such as adding white rice or rice or rice or rice or using it as a tadpole. Also, when summer is over, you can eat anything even when your appetite is down.

Recipe — Serves 10

Ingredients

• 10 ume plum
• 10–15% 塩 種を除いた果肉の重量の
• 10% 赤じそ 種を除いた果肉の重量の
• 10% 赤じそアク出し用の塩 赤じその重量の

Method

1. The plums should not be washed in water, but should be washed up one by one, and then wipe them with water, and put them in a plastic bag with thick hands. I'll break the fruit by beating it on a tree on a lean table.
2. I divided it several times, took a lot of fruit, and removed the seeds. If you have tender ripe fruit, you can crack it with your hand.
3. We're going to put on the weight of a seed-separated meat, and we're going to prepare the 105% salt. If it's normal temperature, it's 15%; if it's in the refrigerator, 10 percent salt will do. I like salt, whether it's refined or natural salt.
4. The bottle cleans, boils it, and completely drys the water. The lids are so easy to eat that it avoids doing anything. Add a plum and add salt.
5. I'll wave the bottle so the salt will run across the whole. On the 4th day, shake the bottle in the morning and evening, turn the salt around and store it in cold and dark until the redness comes out. If there's already a red rainbow, we'll go to 6.
6. The red hair swings the salt in two pieces, and then quickly dips the salt and squeezes the pot. If you squeeze the water hard enough, you loosen it and add it to the bottle.
7. Shake the bottle and turn the red hair all over. If the plums are up, the color will be beautiful red purple as soon as they're up, but if you add them up, then you can scatter them all over and store them in cold and dark.
8. Until the whole thing gets clean, I take out about once a day, shake a bottle, and let the color pass through the whole. Ten percent salt is always kept in the refrigerator, and otherwise stored in cold and dark areas.
9. The salt has been melted and tasted since the time we got through the heat. Until then, I'll save it either in the refrigerator or in the dark. If you want to smooth it, you can use 2 to use the food processor and then soak it.

More About Shikinbai

It's also called the umbilical cord.

It is believed that Iseshimao Mizuru was created.

The Tomu paradise that Isegawa made is known as the location of the Ume, with about a hundred types of plum trees. The fruit of the plums that have been harvested in Chiba Gardens is a food that is used as a dry season, as a wine, but with wounds, and uses the bad-looking plums.

The plum nut is crushed with a hammer, except for seeds, and only purple meat is brought back to life and wrapped with salt is purple lemon.

The fruit harvest of the plums is in the middle of June and late June, but the purple purple plums are also a food, so they can be eaten throughout the year.

It's made even in each home, but even in Kykichi, purple plums from the garden's plums are sold, and it's also popular as a souvenir.

Text adapted and translated from the Japanese Wikipedia article 紫錦梅 by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.