Ume is a plum. The dried ume called umeboshi is the most common ingredient for the Japanese breakfast and lunch box. It is a kind of topping on white rice. I found it is a difficult food for some foreigners because it is very salty. So this workshop was a challenge. But I wanted to make it because I love ume!
After introducing each other we ate kinpira gobou as a snack. I made it to introduce gobou which is a typical vegetable for Japanese dishes. With the cooking instruction we tasted 3 types of ume. Two were homemade and one is the famous Kishu ume. We also tasted ume-shu, plum wine.
We started to cook vegetables for beef rolls. At the same time everyone cooked their own Japanese omelette. It was difficult to make layers by chopsticks but it was fun! We made also salad with ume dressing with daikon. This time the rice was cooked with ginger.
In the end everybody enjoyed the cooking and tasting and we had a wonderful afternoon together!