Kitchen Culture

tasty tidbits from the old-fashioned Japanese Kitchen




Yukari is made by drying and crushing momi-jiso leaves that are cured along with uméboshi plums.

Yukari becomes a refreshingly tart seasoning during the heat of summer. In addition, its anti-bacterial properties thwarts spoilage.

DOWNLOAD instructions for shaping rice into logs. The same reference sheet has a recipe for cooking rice by the stovetop method and an explanation of how to take the moist momi-jiso leaves that are left after making uméboshi and transform them into YUKARI flakes.

Transforming fresh umé plums to mouth-puckering uméboshi is a process referred to as "plum work" or uméshigoto.



Download a flowchart of this process.