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PickledUme(Umeboshi) Website Establishes from November 26, 1998.
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Knowledge of miscellaneous matters of a pickled ume.
Why doesn't a pickled Ume rot?
The pickled Ume currently sold at the supermarket has pull-date.
But a real pickled Ume does not have pull-date.
When asked to a customer, we answer in this way.
"Even if a pickled Ume will pass in 100, it does not rot."
Scientific explanation
Amygdalin contained in the seed part becomes benzaldehyde
and hydrocyanic acid with enzyme.
Benzaldehyde makes the scent of ume liquor or a pickled Ume.
If hydrocyanic acid is taken in in large quantities, it will be poisoned.
From ancient times, the portion of a seed is called
deified spirit of Tenjin-Sama(Sugawara Michizane).
And it is told that a seed must not be eaten although a pickled Ume may be eaten.
If the above-mentioned benzaldehyde oxidizes,
it will become benzoic acid.
A pickled Ume does not rot with benzoic acid
with the high preservation-from-decay effect.
As difficult the talk as ... is at least this.
In short, what not rotting is a real pickled Ume.
A Ume and a beefsteak plant with the sterilization efficacy.
And the combination of salt is the strongest pair.
Discovery of old men is valid also in the present age.
But ... who made to begin?(*-*)?
The pickled Ume made from low-salt
With the old recipe, the pickled Ume was made from 30 percent of salt.
Is it salty if it makes from 30 percent?
Since low-salt is a boom recently, we are also making from low-salt.
Salt is ten percent.This is the rate understood from experience.
Moreover, if it makes from low-salt,
since it tends to rot before the above-mentioned chemical reaction,
it will be sterilized using white distilled liquor.
And using the salt of various kinds also challenged.
If a mineral makes from the salt contained, it can make also from low-salt
deliciously.
Please challenge making a pickled Ume.
The Ogikubo Suzuki vegetable store helps making a pickled Ume.
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