Miso ume dressing - ready to eat!

Do you remember on June 10th (please see the archives to the right of this page), I started to make ume miso dressing? Well, last weekend I could finish it.

It takes about 3 months for the green plums to shrivel up (release all of the juice and become smaller). I have been busy so I left the dressing for about 4 months. Last weekend I got it out and checked it. No mold! I was was worried that it would become moldy but it didn't so I was very relieved ....

So I put it in a stainless steel saucepan and simmered it on low heat for about 5 minutes. You have to be very careful to stir it constantly so it doesn't burn. Next I sterilized some jars with hot water and then white liquor. Finally, I poured the hot dressing into the jars. You can see the end results.

That night we could eat ume miso dressing with vegetables. Yum! It is also a wonderful sauce for pork or chicken.

Next year, why don't you try to make some?