Follow-up on My Low-Salt Umeboshi/低塩梅干しの続き

Japanese Food
This is the last bag of my low-salt umeboshi, which I had kept in the freezer. I thawed them in the fridge, added 10% sugar, instead of 20%, and put them back in the fridge. They now look like this.
I have found that 20% sugar is just too much, making the umeboshi wrinkled up, so I have decided to add only 10%. The resultant umeboshi are plumper and less sweet, and therefore, much more suitable as an accompaniment to hot plain rice.
I hope I can present an improved version of my low-salt umeboshi in the next ume season.

Comments on Facebook