Lotus root with Umeboshi( Pickled plums ) and bonito flakes.
英語吹き替え版/Dubbed in English.
✅日本語版はこちら(Original ver.↓)
https://youtu.be/kGQ2PNEk32o
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Hello, this is Misuzu.
Today, I will show you a menu where you can enjoy crunchy texture of lotus root and sour taste of Umeboshi. It is a side dish that can be easily made.
☆Here is my recipe blog.
https://www.misublog.com/entry/renkon_umeokaka
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𖧷Nutritional value calculation is quoted from Standard Tables of Food Composition in Japan 2021.
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#Lotusroot #umeboshi #Pickledplums
「sour plums japan」的推薦目錄:
- 關於sour plums japan 在 Hokkori ouchi-gohan Youtube 的最佳貼文
- 關於sour plums japan 在 decocookie Youtube 的精選貼文
- 關於sour plums japan 在 ochikeron Youtube 的最佳解答
- 關於sour plums japan 在 Making Japanese Pickled Plums (Umeboshi) - Pinterest 的評價
- 關於sour plums japan 在 Mauna Kea Tea - Getting distracted by sour plums going wild ... 的評價
sour plums japan 在 decocookie Youtube 的精選貼文
i made Japanese festival food/candies"Anzu-ame" at home;)
they are sweet and sour candies and taste is so nice.red plums are made of starch syrup and pickled plums.this style is are commonly in Kanto area(eastern Japan)
ingredients
pickled plums
starch syrup
food color
other fruits and toppings
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Beni Shōga (Red Pickled Ginger) is a type of Tsukemono (Japanese pickles) that have been pickled in Akaumezu (red plum vinegar), the brine produced when making Umeboshi (pickled plums). The red color is derived from Akajiso (red Shiso leaves).
It is usually served with Yakisoba, Takoyaki, or Okonomiyaki.
Do you like it?! I received many requests for this recipe.
With this recipe, you can eat it in 6 hours, keep in the fridge good for about 3 days.
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Beni Shōga (Red Pickled Ginger)
Difficulty: Super Easy
Time: 6hrs
Number of Servings: N/A
Ingredients:
100g (7oz.) ginger
50ml Akaumezu (red plum vinegar)
Directions:
1. Pour some hot water in a glass cup to disinfect it. Empty the jar and dry it out. It will dry quickly with residual heat.
2. Peel and cut the ginger into thin strips.
3. Boil for 2-3 minutes to remove the bitter taste. Leave to cool, then drain well using paper towels. *you can drink or use the broth if you like.
4. Place Akaumezu and the ginger slices in the disinfected cup. You can eat it after 6 hours.
* You can keep in the fridge good for about 3 days.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/06/blog-post_24.html
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sour plums japan 在 Mauna Kea Tea - Getting distracted by sour plums going wild ... 的推薦與評價
Don't know what that is, but it's closer to wild Japanese plum. Bitter, sour and sweet like how life is. 4 yrs Report. ... <看更多>
sour plums japan 在 Making Japanese Pickled Plums (Umeboshi) - Pinterest 的推薦與評價
Jul 26, 2019 - Called Umeboshi in Japan, these salted pickled plums are sour and savory. It takes about 6 months for them to ferment. ... <看更多>