- Feb 3, 2007
> Posted by: "Jason Adams"I'm positive that outside of 3-4 select areas in the US, that asking for
> America has lots of very nice "200 years ago our ancestors brought
> *this* over, look at how much *better* we've made it since then" going
umeboshi would get you a completely blank look. Asking in anything but
an Asian market in those select areas will probably get you a blank look.
> So if I wanted an AUTHENTIC umeboshi experience, I should beYes. I haven't seen geisha advertised there yet, but perhaps I'm not
> doing what?
> Should I just get the damned things off of Amazon??? LOL :) :) :)
> (geez, is there nothing you cannot get off of amazon?)
looking in the right location ;)
> Since amazon is better know for books, would there possibly be aOthers on the list can give you good links to historical recipes, I have
> recipe book they might carry as well? Something with "traditional" or
> "folk" japenese foods and the like?
a fairly modern book I often use;
I will admit that I haven't tried the chicken sashimi recipe yet.
> Posted by: "Franzi"Growing up near the plum capital of the US, I guess I missed that
> As I see it, the debate runs thus:
> anti-"plum" side: "Plum" conjures up a big, purple fruit in the mind
> of an English-speaker.
connotation. When I go to the farmers market, sometimes I can't even
figure out what's a plum unless they label it!
"Apricot" is still inaccurate, but it's a
> better translation than "plum", half-baked traditions be damned!Part of the problem is that ume that most of us see never one ripened! I
think they get a ruddy golden when they do. Some of the weird plum
varieties I've seen are kind of like that as well.
> Posted by: "Solveig Throndardottir"I've never lived in an area without Japanese markets so I've not been
> Greetings from Solveig! The problem with traditional translation is
> that you are prone to getting the wrong ingredient if you go to the
> store and try to make stuff from scratch. For example, katsuo
> (Katsuwonus pelamis) despite anything it says on the packaging is not
> bonito. It is actually a skipjack.
forced to that extreme yet. I have dried fish before, but I'm sure
there's a trick to get it rock hard like the Japanese manage to do.
> Posted by: "Solveig Throndardottir"My Canon Wordtank has both as a translation, as well as Shogakukan! The
> Noble Cousin!
> 1. The same plant is often classified differently by different
> 2. For culinary purposes, there can even be significant difference
> between different varieties
> Now that I have shared my sources of information. Please share yours.
freeware JEDICT only has plum, the one I usually 'grab' when I'm on my
computer. (Might need to update!) Shogakukan uses plum though to
describe all of the derivatives like umeboshi, etc.
Enough to confuse anyone.
My cookbook also has a recipe for umeboshi which mentions as an aside
that almost every village in Japan has a special recipe for it. I've
also seen on NHK the farmers that put the bottles over the buds so that
the ume are grown in the bottle! That's pretty hard core, I suggest a
mason jar, which is appropriate for this type of liquor ;)
I'm also sure that you could probably cause a national riot if you made
a claim that only this one type of umeboshi is the real one. The other
99.9% would have to hammer you. It would be as bad as some of the ramen
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