I finally dried my umeboshi in the traditional doyōboshi process.
I was nervous when a sudden rain shower came along, but luckily, I was able to dry them safely for three days and three nights!
Here’s what the ume looked like before drying ↓
Even on an apartment balcony, you can dry them like this ↓
And here they are after drying ↓
I lightly moistened the dried ume with ume vinegar (umezu) and stored them together with the red shiso.
Red shiso is an amazing ingredient that is said to help strengthen the respiratory system.
Since I started eating a little every day, I’ve had almost no respiratory problems, such as coughing.
A real treasure in our home!!
I’m going to enjoy it little by little and savor every bite.
Thank you so much for reading today 😊