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poniko-jpc: おすすめの漬物は、やっぱり梅干しよね！すっぱくてしょっぱい梅干しのあとで食べる甘いおはぎは格別よ！（あれ？）ま、まあそういうことね！Why, pickle of my recommendation is umeboshi*
Day 4 of my pickled plum expedition! The plums have softened, released their pickling juices and I added in the salt and ume shiso vinegar treated Japanese basil. Dear Primus my hands smell so good… Now just a couple of weeks of waiting until
Ended up making two batches of umeboshi (pickled plums) because the first batch came out so good! It’s finally in a nicely sealed 1.5L glass bottle I picked up at Daiso today. Now I gotta be careful not to eat all these real quick…
Sitting in a hot bath tub and enjoying a nice cup of ume-konbucha with my home made umeboshi is the bomb. Ahhhhh I feel the strained muscles from four days of skiing melting away…
sutoato: Sekihan (赤飯) → red rice Umeboshi (梅干) → dried ume (plums) Shiruko (汁粉) → red bean soup
wallflowder: If you think of someone’s good qualities as the umeboshi in an onigiri, it’s as if their qualities are stuck to their back! People around the world are like onigiri. Everyone has an umeboshi with a different shape and color and flavor,
umeboshi: nurse-peach: i wanna be a succubus… all about getting dick n havin lil demon horns 2018 mood
knifecakes: Tofu dengaku, gailan cooked in tsuyu with hot chili/garlic oil, boiled egg. Haigamai rice, akajiso, umeboshi.
thekimonogallery: The day Fukuchiyama Castle carried the Genkidama on its back.. Text and photography by うめぼし@Mr_umeboshi
