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  • Introducing Japanese culture -Popular food and Izakaya menu- Umeboshi

  • 日本の文化を英語で紹介 〜人気グルメと居酒屋メニュー〜「梅干し」
  • By: 講談社
  • Narrated by: Magnus Sullivan
  • Length: 1 min

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Introducing Japanese culture -Popular food and Izakaya menu- Umeboshi cover art

Introducing Japanese culture -Popular food and Izakaya menu- Umeboshi

By: 講談社
Narrated by: Magnus Sullivan
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Publisher's Summary

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar. 梅干しは、梅の実を塩漬けにして梅酢に漬け込んだあと、天日干しにして作る、一種の漬物です。赤ジソの葉と一緒に漬け込むことが多く、たいていは赤色で、酸味が特徴です。
保存食品でもある梅干しは食用以外に、薬用としても重宝されてきました。
日本では特に和歌山県が梅の産地として有名で、南高梅は最高級品といわれています。
自家製の梅干しを作る家庭も多く、はちみつで漬け込んだ甘い梅干しもあります。
外国人には梅干しをまるごと口に入れて「酸っぱすぎる！　これは無理！」と言う人がいるようですが、酸っぱさを感じるのは日本人も同じ。
梅干しを少しずつちぎり、ご飯などと一緒に食べれば酸味が和らぎます。
©2017 KODANSHA
English
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