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Ume 青梅 for making umeshu? Is this the season? Where to buy?
But then I went to the fairly nice gr… I noticed a bunch of rock sugar and large glass containers for making umeshu at the store the other day and thought "oh maybe it's the season for making umeshu!"
But then I went to the fairly nice grocery store by Oimachi station to look for the green plums and didn't see any.
Google tells me early spring is the time for them but I'm wondering if I need to go to a special store? I'm sorry because it feels like they are probably everywhere because I know making umeshu is popular, but I'm not sure there you look!
Thanks for any guidance!
yeah you're a little early, they usually hit the shelves around mid to late may. try a don quijote if you haven't, they always have the plums and the jars and sugar all in one aisle during season
You're just a bit early, the green ume usually show up in late May or early June. Try checking a bigger supermarket like Seiyu or Tokyu Store, or if you want a sure bet, head to a place like Kappabashi for the plums and everything else in one go.
honestly you might have better luck at a place like Kaldi or Jupiter, they sometimes get the plums in a bit earlier than the regular supes. also check out the fruit section at a bigger Aeon, they'll have a little display with the rock sugar and jars right next to the ume when they're in stock
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Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.