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Umeboshi
absorb the richness
of the earth by being
pickled for three
months in homemade
perilla. They are
a manifestation of
good health. |
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| The household name
that has been passed on to generations
is reflected in the company name, “Kurokawa
Kinemon.” Mr. Masateru Kurokawa
has a wonderful complexion from eating
umeboshi. |
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| From small to large,
the best umeboshi of all sizes are
picked and sent off to markets throughout
the country. |
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I consider it an honor to be able
to introduce to you one of the flavors representing
Hita city, the Oyama umeboshi. The catchphrase
of Oyama, “Plant your plums and chestnuts
all the way to Hawaii!”, is so famous as
a forerunner to the One Village One Product movement
that it is almost legendary. An effort found only
in Oyama Town was poured into the umeboshi, consequentially
making it a brand good. The driving force behind
this was the creative techniques adopted by each
farm, and the passion directed towards each umeboshi.
As if evidence for this passion, umeboshi from
Oyama Town became the best in Japan.
For this edition, we visited the farm that birthed the best umeboshi, and here
we will show you how they are made. The farm that we visited is owned by Mr.
Masateru and Mrs. Yuriko Kurokawa, grand prix winners of the 4th National Umeboshi
Competition. As is true for all the farmers in Oyama Town, Mr. Kurosawa has made
many mistakes while experimenting in his search for a healthier and more delicious
plum. When asked what the secret to his umeboshi is, he replied, “Good
soil, good water, and good salt.” After being grown in the field, ripe
plums are harvested and then washed clean with subterranean water. They are then
seasoned with natural salt and set out to dry in the glistening sunlight for
three days. They are finally pickled in barrels along with the leaves of the
organically grown perilla plant. There is no reason why an umeboshi receiving
this much care and affection would not taste good. By all means, try some as
souvenir presents for your friends or family. |
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