My Family's Umeshu Recipe with a Secret Step. This video will show you how to make Umeshu, Japanese plum wine at home! We are honored to have the original Japan House Founder and Professor Emeritus Shozo Sato teach us how to make his secret family umeshu recipe. With a few simple ingredients, and lots of patience, you can learn to make your own umeshu.

They're on cute, quaint With a little prompting from my mother, I set out to compile our family recipes into a beautiful, editable, and infinitely more shareable digital document. · Delicious Shrimp Tempura recipe! The secret to making a light, crisp coating that doesn't absorb oil when fried is in the batter and deep-frying technique. · Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. However, the recipe was recorded in old baking units, before the invention of more conventional units like the tablespoon. You can cook My Family's Umeshu Recipe with a Secret Step using 3 ingredients and 11 steps. Here is how you achieve it.

Ingredients of My Family's Umeshu Recipe with a Secret Step

1. Prepare of Sour green plums.
2. You need of Brandy or white liquor.
3. It’s of Rock sugar.

Even so,as thrillers go this is not that well crafted or exciting, and the secret not that surprising. No fault of the actors, though. She sent a letter to the baker, in both gratitude towards him and curiosity about the recipe, to which he responds. From there, they continue sending messages to one another.

My Family's Umeshu Recipe with a Secret Step step by step

1. Prep: Sterilize the container by cleaning with boiling water. Pat dry well so there is no moisture. *The results won't be as good if there's moisture left inside..
2. For extra measure, you could additionally clean with 45% proof alcoho (I used brandy). Wet a clean kitchen towel and wipe insides..
3. Soak the plums: Soak the plums for 2-4 hours to remove the astringency..
4. Sort the plums: Wash the soaked plums in running water and discard the ones with bruises..
5. Drain in a sieve and wipe each one carefully with a clean kitchen towel. *If you have time, let dry on top of a kitchen towel..
6. Remove the stems with a toothpick..
7. Layer the plums with rock sugar and repeat..
8. Carefully pour in the brandy and screw the lid on tight..
9. Storage: Store in a cool and dark place. Swish the contents of the jar a few times every month and keep for at least a year before enjoying..
10. Drinking: You could drink it after half a year, but the flavor will mellow out after a year. This photo shows the batch I made this year..
11. This is the batch I made with brandy in 2013. The flavor has mellowed and the color has darkened to a rich brown..

And even though the two don't know each other's faces, they begin developing a relationship that feels strange but special. This is my secret recipe for Garlic Mashed potatoes, reverse engineered from a certain Italian restaurant. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer. I live in a house with my big family.