The plum trees in my woods bear fruits around the end of June and the beginning of July. We raise them through the perfect organic farming without agricultural chemicals.
When make umeboshi with these plums, we take the traditional method, without adding seasonings. So it tastes very natural. The umeboshi served for breakfast here at Auberge Fujii Fermier is 2 years old. Hopefully the guests would enjoy this traditional Japanese taste!
Share on Facebook
Share on Twitter
I'm busy working on my blog posts. Watch this space!