. She includes the paste in several recipes and writes, “It sometimes adds the perfect astringent note not just to Japanese dishes but anything similarly inspired.” Intrigued, and freshly in love with a vegan, I tracked down the paste in a health food store and made Abensur’s Quick Aromatic Laksa, aiming to impress. That vegan moved in and stayed for life; I haven’t been without a jar of umeboshi paste since.
To make umeboshi, ume—translated variably as a type of plum or apricot—are picked when they’ve just started to ripen in June, covered with salt, weighted, and left to ferment for two weeks. Red perilla leaves are added, which dye the umeboshi their vibrant shade of pink over the next three weeks.
writes, “Occasionally a jar of umeboshi over a hundred years old is found in a storehouse, and the pickles are still edible.”According to Ishige, unripened ume was used medicinally in China since ancient times, and in premodern Japan “was believed to prevent infection during a plague.” Umeboshi developed in Zen monasteries before spreading to the Samurai class. The advised warriors short of breath to “take an umeboshi from your provision bag and look at it. Look at it. Don’t eat it.
'Gilds the lily' isn't a complementary phrase, as it's been used here. GrammarPolice
That looks like dead shit!
bryscalley?
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