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