Kitchen Culture


tasty tidbits from the old-fashioned Japanese Kitchen

The Japanese have been brine-preserving Prunus mume fruit to make uméboshi since the Nara Period (AD 710 to 794). These early uméboshi were most likely served as an accompaniment to tea or saké. Pairing uméboshi with rice – making it a “food” rather than a condiment – dates to the early Edo Period (1603 – 1868). About the same time, salt-massaged aka-jiso leaves (momi-jiso) began to be added to the pickling brine. 


Making MOMI-JISO

 

揉みじそ