You can start drinking plum syrup when all the plums get thoroughly wrinkled. That means plum juice is completely extracted and it usually takes 2 or 3 weeks after you bottled the plums. Thank you for watching!
Thank you for your comment and I hope you have a chance to drink it soon. Our next video is about how to make onigiri (Japanese rice balls)! Please be patient.
You are welcome. I should have mentioned in the video, but they are unripe plums. You could use ripe plums, but they easily get fermented since ripe plums have more sugar in them.
she is very cool using her own plums from her garden usually people would buy the plums but she knew tht she would use the plums and got ready to plant it
One day I bought Rock Sugar from a japanese grocery store next my Grandma's house. It was in the japanese candy aisle and I tought it was a cool mint candy or something 'cause there was a polar bear printed in the package... I tasted it and it was plain sugar rocks... '-'
Thanks for the great video. I soaked the ume for a few hours after cleaning them and let them dry over night. Apparently that was a mistake since a good amount of them became wrinkled. They're still hard, but don't look as plump anymore... Would it be a problem if I still used them?
Today, I've followed this recipe for plum syrup ... but i'm wondering if i should place my jar in fridge or just at room temperature (all the sugar isn't melted yet). what to do ?? thanks for your videos ! i like them very much :))
Dear Chef, soon my umeshu will be 1 year old-the day I am waiting for to drink it. But, I also still have left in my refrigerator some well-sealed plum syrup! So it is also almost 1-year old. It looks and smells okay. Do you think it is safe to drink, still? ❤
oh man..... a whole year to wait for the wine..... i like the idea but when i want a drink, i want it...u know... thanks for the recipe... nicely mapped out... great camera shots as well..
Re: Plum wine thanks a lot for the video! I love ur video a lot. I just made some plum wine and I have pierce some holes on the plum, after 3 hours soaking in the wine, the skin of the plum breaks a bit. Is it ok?
so i havent looked through all the comments, but are green plums ripe? and if so, can i do this with ripe plums from my region? 1 to 1 ratio on plums to sugar? thank you for a very interesting video including dogs ; )
after the onigiri recipy can you perhaps teach me how to prepare food for bento box and how to organize it because i have no clue in what to put in a bento box....thank you
I'm interested in making both the plum syrup and plum wine. I'm curious to find out what "Shochu" is and where exactly I can get it. If I have to order it or if I can find it locally it would be great.
Thank you Francis and nice lady. I don't think there's green plums where I live. Are they sweet or just picked before they're ripened? I look forward to more movies from you ^_^
I was wondering. If you lived in an apartment and you wanted to make 梅酒 : i) What would be an ideal place to store it? (No root celler etc) ii) Can you still continue to store it after 2 years? (I heard that the pit will make the liqueur bitter. And that after 6-8 months the 梅 should be removed?) and iii) After you open it to drink. How long and how do you store it? I'm thinking of making 梅酒 for a very special occasion so i have to get it right. Sorry if i caused any inconvenience. Thank you.
question? is it necessary to use rock sugars? or can we use refined sugar for alternate? just asking maybe theirs a different between rock and refined sugars. does it affect the taste and fermentation of the plums?
I did plum syrup and I use apple cider vinegar after 3weeks I still taste the cider. it's normal? If I wait a little longer cider taste going to faded or not?
AH! So this is umeshu :P I saw a japanese commercial selling this one, it looks good! Hope one day I will be able to drink it. BTW, what's coming next? It looks oishi!!
Can I use ripe italian plums and regular sugar to make the syrup? And what if I don't have a double lided container? It just needs to be air tight right?
Mmm, we have a plum tree in our backyard but alas it does not make green plums. Thank you for the tip about Kappabashi-dori; I have looked it up and will be sure to stop there when I am in Tokyo. ^_^
I have had some made like this before. Man it gets you drunk incredibly quick if your not careful with it. My friend refused to give me the recipe for it though. Now I know how to do it. THANKS COOKING WITH DOG!!!
yummm. had plum wine (Chinese plume wine) and it was really good. :) i would like to make some myself but i don't have the things too and i don't know where to get Shochu from. oh well. i'll buy a bottle of it though. :)
@eltrouble you can probably make it work, but the perfume of the ume is the best. If you dont have access to ume plums, use apricots instead, they also taste really great in this kind of liquor
Hello Francis, I've got a question. I can't find Shochu in my country but I can find Korean Soju (about 20-25% alcohol). Vodka has a higher alcohol content but Korean Soju has similar ingredients as Shochu. Is it better to use Soju or Vodka in Umeshu to get a (close to) authentic flavour? Thanks in advance, greetings from The Netherlands ^_^
Thank you! I was always curious as to how plum wine was made. I might try making it some day. If I can ever find green plums......maybeI'll make friends with someone that has a plum tree lol :)
Is there any recipes for the plums in the plum wine? My family is done drinking with the plum wine we made a year ago but left with several plums, I'm wondering what to do with it.
Chef, I've seen some umeshu recipes where they said that you had to remove the ume after about 3-4 months because they will make the umeshu bitter if left in longer. Is this true? Do we have to remove them after a few months or can we leave them in for the whole 6 months to a year?
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You can start drinking plum syrup when all the plums get thoroughly wrinkled. That means plum juice is completely extracted and it usually takes 2 or 3 weeks after you bottled the plums. Thank you for watching!
I found this video 10 years ago and fell in love with this channel. Coming back to this is such a blast from the past and fills me with joy
Thank you for your comment and I hope you have a chance to drink it soon. Our next video is about how to make onigiri (Japanese rice balls)! Please be patient.
You are welcome. I should have mentioned in the video, but they are unripe plums. You could use ripe plums, but they easily get fermented since ripe plums have more sugar in them.
she is very cool
using her own plums from her garden usually people would buy the plums
but she knew tht she would use the plums and got ready to plant it
Either vodka or soju should give you close to an authentic flavor. You just want to make sure it has an alcohol content of over 35% :)
In June, green plums are in season! Chef leaves the plums in the bottle and it will not cause any problem :)
I've had plum wine with ginger ale, and it's fantastic. If you haven't tried it before, you might like it.
Martina's plum 🍷😁😁
I totally agree with you!! It's the best alcoholic drink! For non-alcoholic, I love orange juice with lots of pulp though :P
You can use any other 35-40 proof alcohol, such as brandy, whisky, vodka, or rum :)
You are correct. Thank you for your followup. Kampai to you!
simon and martina send me here.
Same
One day I bought Rock Sugar from a japanese grocery store next my Grandma's house. It was in the japanese candy aisle and I tought it was a cool mint candy or something 'cause there was a polar bear printed in the package... I tasted it and it was plain sugar rocks... '-'
I've tried store-bought plum wine before and i'd definitely recommend it.
Can't wait to make my own.
Francis over ten years ago now!!!!! I love it!
Plum wine is my favorite!
I think I'm going to fav every video in your gallery. Wonderful idea, I am going to try the wine. I've heard really good things about it.
You can start drinking plum wine after 6 months, but it can age more. In case of plum syrup, you can drink it after 2 or 3 weeks.
Are you looking for another drink recipe that uses sake? Could you explain it more? Thanks.
Thanks for the great video. I soaked the ume for a few hours after cleaning them and let them dry over night. Apparently that was a mistake since a good amount of them became wrinkled. They're still hard, but don't look as plump anymore... Would it be a problem if I still used them?
Today, I've followed this recipe for plum syrup ... but i'm wondering if i should place my jar in fridge or just at room temperature (all the sugar isn't melted yet). what to do ??
thanks for your videos ! i like them very much :))
The most random video i have ever seen but i watched the whole thing... Awesome!!
Dear Chef, soon my umeshu will be 1 year old-the day I am waiting for to drink it.
But, I also still have left in my refrigerator some well-sealed plum syrup! So it is also almost 1-year old. It looks and smells okay. Do you think it is safe to drink, still? ❤
oh man..... a whole year to wait for the wine..... i like the idea but when i want a drink, i want it...u know... thanks for the recipe... nicely mapped out... great camera shots as well..
is there any chance of you making Umeboshi for the channel in the future? I'm very interested in seeing it done!
Umeshu is a very sweet wine almost syrupy, it has a lovely smell and taste to it, I like it more then any other wine I've ever tried.
Thank you for your suggestion. We will think about seasonal foods for the next shooting. Thank your again.
i made this last spring and its finally done! sooooooo good! it was so much better than the store bought kinds i had :D
That was entertaining & inspiring. we do not have Ume plums, but I will try it with italian, just to see how it goes! Thanks!
Awww, they were young and the accent wasn't as thick. Good that they all got more cheerful over the years.
You can also put the wrinkled plum in the glass and eat it, though it is not my favorite.
Very nice video
The taste of plum wine is smooth and people easily get drunk. ;D
5 stars for the utter fabulousness of the host and her dog!
Great video. Is this a specific kind of plum or can any kind of green plum be used?
Really cool simple reciped
The season of Umesyu has come.
I got 2 kinds of Ume, Nanko Ume and Kisyu Ume. I made 8 liters. I can't wait for them to be mature.hehe
Like wine, plum wine can age for many years, if you properly make it and store the bottle.
cute dog cute chef cute everything i love your channel
I could watch your videos all day long!
i love it very much.
When are these in season? When should I start looking for them?
Re: Plum wine
thanks a lot for the video! I love ur video a lot.
I just made some plum wine and I have pierce some holes on the plum, after 3 hours soaking in the wine, the skin of the plum breaks a bit. Is it ok?
In June, green plums for making umeshu (plum wine) are in season in Japan :)
Here is to your luck!! Kampai!
Yummy!! This looks awesome! I'm sure my brother would like to make this kind of wine as he's more or less fanatic in that category
Many asians are making this plum wine and I am so glad I found your recipe :)
Can we use fresh plums instead of ume plums? Or any fruit for that matter? Especially since ume plums are really hard to find in my country...
Video posted 5 years ago.
Video poster still helping out people in the comments.
#GoodGuyFrancis
I love your videos. :)
Looking forward to the next one (I have made onigiri but the rice didn't stick very well).
Thank youuu dog and chef.
so i havent looked through all the comments, but are green plums ripe? and if so, can i do this with ripe plums from my region? 1 to 1 ratio on plums to sugar? thank you for a very interesting video including dogs ; )
after the onigiri recipy can you perhaps teach me how to prepare food for bento box and how to organize it because i have no clue in what to put in a bento box....thank you
I'm interested in making both the plum syrup and plum wine. I'm curious to find out what "Shochu" is and where exactly I can get it. If I have to order it or if I can find it locally it would be great.
Oh gosh I have to try this.
what is shochu? and can we use anything else instead?
i just discovered they sell green plums at a market close by :D im sooooo gonna try this
That look delious
Umeshu tastes really good. Even if you might not have the time to make it, at least try it at a Japanese restaurant or so.
Thank you Francis and nice lady. I don't think there's green plums where I live. Are they sweet or just picked before they're ripened?
I look forward to more movies from you ^_^
Ooh I doubt you're a bigger fan than me...I'm totally obsessed with these videos....
I wanna make this. Had it today. It was WONDERFUL! :)
I was wondering. If you lived in an apartment and you wanted to make 梅酒 :
i) What would be an ideal place to store it? (No root celler etc)
ii) Can you still continue to store it after 2 years? (I heard that the pit will make the liqueur bitter. And that after 6-8 months the 梅 should be removed?) and
iii) After you open it to drink. How long and how do you store it?
I'm thinking of making 梅酒 for a very special occasion so i have to get it right. Sorry if i caused any inconvenience.
Thank you.
question?
is it necessary to use rock sugars? or can we use refined sugar for alternate? just asking maybe theirs a different between rock and refined sugars. does it affect the taste and fermentation of the plums?
I did plum syrup and I use apple cider vinegar after 3weeks I still taste the cider. it's normal? If I wait a little longer cider taste going to faded or not?
Can I repeat this process with other fruit such as Lime or Pineapple etc.
AH! So this is umeshu :P I saw a japanese commercial selling this one, it looks good! Hope one day I will be able to drink it. BTW, what's coming next? It looks oishi!!
oh my god! i want to taste it now! NOW!
This drink is suitable in summer !
Can I use ripe italian plums and regular sugar to make the syrup? And what if I don't have a double lided container? It just needs to be air tight right?
Mmm, we have a plum tree in our backyard but alas it does not make green plums. Thank you for the tip about Kappabashi-dori; I have looked it up and will be sure to stop there when I am in Tokyo. ^_^
How long do you need to store the syrup before drinking??
Would it be possible to use cored apples instead of the plums? Would the apples ferment the same way?
Can you make the plum syrup with red plums?
It is possible to make it also with the vodka, the whisky, and the ram if there is no shochu.
The way of making is the same.
i have a plum tree in my backyard. i think i'll try this. :)
Plum wine after 1 year. Do i need to take out ume? I read some on internet. Thank you.
What would you say is the average taste of this? Is it sour like umeboshi? Is it sweet like wine? Dry or not? Thank you.
I have had some made like this before. Man it gets you drunk incredibly quick if your not careful with it. My friend refused to give me the recipe for it though. Now I know how to do it. THANKS COOKING WITH DOG!!!
oh.. I don't have the same kind of plums and where can you get Shochu? Can you use another alchohol for sanitation? vodka perhaps?
thank you! this is my favorite liqueur in the world!
@faylinameir how bout soju? (it's a korean wine) Are those the same btw?
yummm. had plum wine (Chinese plume wine) and it was really good. :) i would like to make some myself but i don't have the things too and i don't know where to get Shochu from. oh well. i'll buy a bottle of it though. :)
Can you make any type of fruit wine using this method?
i have my own plum tree but it is red purple plums do those work? or do i have to get the plums when they are unripe and green?
@eltrouble you can probably make it work, but the perfume of the ume is the best. If you dont have access to ume plums, use apricots instead, they also taste really great in this kind of liquor
Yes i Think you can, i myself am making wine and sherry with the same basic recipe but with oranges.
@Hangdogger That would be my first choice substitute. Shochu and vodka have a fairly similar taste.
Is there anywhere online where I can buy some jars like the ones in the video? My local Japanese and Korean markets don't carry anything like them.
Hello Francis, I've got a question.
I can't find Shochu in my country but I can find Korean Soju (about 20-25% alcohol). Vodka has a higher alcohol content but Korean Soju has similar ingredients as Shochu.
Is it better to use Soju or Vodka in Umeshu to get a (close to) authentic flavour?
Thanks in advance, greetings from The Netherlands ^_^
Thank you! I was always curious as to how plum wine was made. I might try making it some day. If I can ever find green plums......maybeI'll make friends with someone that has a plum tree lol :)
i like all ur videos
Is there any recipes for the plums in the plum wine? My family is done drinking with the plum wine we made a year ago but left with several plums, I'm wondering what to do with it.
Miss you guys, rest in peace. Always brought calm to my day. :)
piz answer
do you leave it in a refrigriator or can it be left out wie its turning into plum wine
Chef, I've seen some umeshu recipes where they said that you had to remove the ume after about 3-4 months because they will make the umeshu bitter if left in longer. Is this true? Do we have to remove them after a few months or can we leave them in for the whole 6 months to a year?
I totally notice that too! I tried to show my brother but he didn't see it at all. Cooking with dog has wily skills. MUST......MAKE WINE........
Green plums..? COOL!
@mytrendir nice, if i can just find the plums i can make plum wine instead of buying them!
Unfortunatly I can’t get my hands on green plums since I live in Germany but I’ll buy some plum wine because it sounds sooo delicious