Umeboshi is a variety of fermented Japanese plum or pickled with maturity between one and three years, their natural color is brown, but in some regions is often dyed red using an herb called Shiso red or Akajiso (species of nettle-scented lemon the botanical family "Perilla frutescens"). Once transformed the fruit has a strong sour and salty flavor.
Several types of Umeboshi. 調味 梅干 し (Choumi umeboshi) with less salt, 小梅 (Koume) are a variety of smaller plums, 小 町 梅 (Koma Chiume) or う す 塩 花 梅 (Usushio Hanaume), made with small plum for people who learn to eat Umeboshi.
- Jul 20 Wed 2016 06:57
无花果干 Fake Umeboshi figs
- Jul 20 Wed 2016 06:42
黑蒜 Make your own black garlic. Homemade recipe from Spain
On several occasions have you heard of black garlic and its almost miraculous properties for our body, but ...... You know it is and as it occurs ?.
The black garlic is produced for the first time in Japan. Apparently a scientist began researching how to reduce the strong smell of common garlic ( Allium sativum ), so one of the options used was smoked by. At the end of the process, the garlic was completely black, with characteristics very different to the white garlic employment for the experiment.
看看怎麼做 http://el-laboratorio-del-chefgonin.blogspot.com.es/
