Sashisu Dry(1)

Soaked on July 15, "Sashisu Dry", divided the vinegar and fruit and plum after three weeks, who plum (actually seems to be about 5 nights 5 days) Sundried heaven for three days and three nights was. Better to vinegar, but we do not use is still cooking concrete, just add water to make pouring, he is drinking ice further smiling. It is quite delicious. Plum who is feeling mild compared to normal as well as sour umeboshi can be stored at room temperature sufficient cause which was dry in the sun. I have to let me use your lunch. Next year I would like to do more to increase the amount of challenge.




７月１５日に漬け込んだ「さしす干し」、３週間後に梅の実と酢とを分けて、梅の方は３日３晩天日干し（実際は５日５晩ほどのようですが）にしました。酢に方は、具体的な料理にはまだ利用しておりませんが、わずか注いで水を加えて、さらに氷を浮かべて飲んでいます。かなり美味しいです。梅の方は天日干ししたせいか常温で十分保存可能で酸っぱさも通常の梅干しに比べるとマイルドな感じです。お弁当に利用させてもらっています。来年はもっと量を多くしてチャレンジしてみたいですね。