It’s not everyday we find ourselves gracing the pages of fashion magazines, let alone cutting edge Japanese taste makers, Fashion Headline Japan!.
Check out the this great article on Mara and Willows culinary voyage that lead to the creation of the umami umeboshi!
In honor of Willow and Mara’s Ume Success, here are two recipes for cocktails with their fermented fruit. The first cocktail is sweeter, and if you have the CheriBoshi, use those. If not, Umeboshi plums are fabulous.
Ozuke Boulder (as in this is not a Manhattan)
1 tsp agave or honey
3 dashes Angostura Bitters
1 3/4 oz Ume Japanese Plum Sake liquor
1/4 oz Colorado bourbon whisky
1 CheriBoshi or Umeboshi
In a rocks glass, add agave, bitters and some ice.
Pour Ume Sake and whisky over ice in glass.
Drop the Umeboshi in the glass and let it absorb the booze. Eat it last.
¾ oz Plum Wine called Ume Shu (if you can’t find it try sake)
¼ oz Luxardo
Champagne or Prosecco
In a champagne flute, pour in the plum wine and the Luxardo. Tilt and fill with Champagne. Add your ume plum or cheriboshi on top and watch it bubble.
The Daily Camera just posted this great write up on our newest and trending product. We hope you get to try this delicacy before it’s gone. Extra thanks to Cindy Sutter and The Daily Camera.
When we started years ago, we could have only dreamed of gracing the pages of this exemplary gastro periodical.We are truly honored to receive such glowing praise from one of our favorite food magazines. Read the article HERE
With plans to schmooze and booze your way through the holidays, your hostess skills will be put to the test to come up with creative twists to prolong the party and keep guests from getting so tipsy they break your tinsel. We checked in with Mara King, co-owner of Boulder-based Ozuké, on a suggestion for a lighter version of a festive and flavorful martini. What we got? A yummy cocktail made with Shochu, a Japanese liquor similar to vodka – but lower in alcohol content and calories. The star of this sip is a locally-made gem: sweet umeboshi plums pickled by Ozuké.
1/2 teaspoon superfine sugar and sea salt
Few drops of orange water (or plain ol’ water if you don’t have it)
1 large Ozuké umeboshi plum (or 2 small)
3 oz Shochu
Dash of simple syrup
Dash of lemon juice
Mint or, if available, shiso leaf
Lightly moisten rim of cocktail glass with orange water or water. Mix together sea salt and superfine sugar, place on a flat dish, dip rim of moistened glass in mixture. Fill cocktail shaker halfway with ice. Crush umeboshi under flat side of knife. Add umeboshi and muddle with ice. Add Shochu, simple syrup, lemon juice and some mint or shiso leaf. Shake well and strain. Garnish with mint or shiso leaf.