Subtly Sweet Semi-Dried Umeboshi

1. 1

   De-salt the umeboshi: rinse them in water, then soak in a bowl filled with plenty of water and a pinch of salt for an hour.

2. 2

   Drain the de-salted umeboshi on paper towels.

3. 3

   Put the pancake syrup (or mizuame syrup) in a Tupperware container that the umeboshi will fit in nicely, and add the vanilla essence.

4. 4

   Put in the dried umeboshi, and coat them well with the syrup.

5. 5

   Put a piece of plastic wrap directly on the umeboshi, and refrigerate.

6. 6

   Marinate in the refrigerator for 4 days or so.

7. 7

   In 4 days, the moisture and salt in the umeboshi will have been drained out of them nicely, and the syrup will be quite liquid.

8. 8

   They already smell fragrant.

9. 9

   Take the umeboshi out of the syrup, and pat them dry lightly with paper towels.

10. 10

    Line up the umeboshi on a flat sieve or similar.

11. 11

    Turn them over occasionally and dry for 4 to 5 days, and they are done.

12. 12

    You can dry them for a shorter or longer time as you like.

13. 13

    If you take the pits out of the umeboshi after de-salting, they will dry faster.

14. 14

    In the wintertime, they will dry out well if you leave them in a dry room.

15. 15

    I used this pancake syrup.

* Per serving · 4 servings · Values may vary.