The rich, sweet aroma of plums ripening on our dining table has filled the entire room, bringing a beautiful sense of freshness to the air.
This time of year, when fresh plums hit the markets, marks the beginning of ume-shigoto (seasonal plum preparation). It is a traditional time when households across Japan start crafting their own umeshu (plum liqueur), jams, and umeboshi (pickled plums).
My wife’s homemade umeboshi (pickled plums) always turn out incredibly fruity and absolutely delicious. I’m already looking forward to this year’s batch.
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