Yesterday, I visited HOFEX -the Asia's leading food and hospitality tradeshow- in Hong Kong Convention & Exhibition Centre with my colleagues (F&B director, chefs, Chief Steward, Purchasing manager).
I also have visited similar food exhibition in Taipei.
I have met many Japanese supplier, helped them find importers in Taiwan in order to get the products for the restaurant.
I found visiting those exhibitions are very useful for chefs.
We can see some new ingredients and equipment, meet new people and get some new ideas.
So, I strongly recommend to all the chefs that try to take some time and participate those events though you are busy at operation.
Chef Eiji Nakamura, grew up in a Japanese restaurant ran by his father, comes from Tokyo with an extensive resume in numerous high-end restaurants in Japan, Canada, Taiwan and China. This blog introduces not only his talent, passion and creativity toward cooking, but also Japanese culture and hospitality industry around the world. 來自於東京的日本料理主廚-中村榮治-無論在東京或加拿大蒙特羅的高級餐廳裡都具有廣泛的經歷。 從小在父親開的日本料理餐廳中成長,烹飪特色介於傳統和創意之間,用其天賦、熱情創造出屬於自己的料理元素。
May 15, 2011
May 1, 2011
How to make "Umeshu" -plum wine-, 梅酒の作り方
My mom used to make homemade plum wine every year.
I kept her recipe that handed over to her from my grandma, and made my own plum wine in Taipei, Taiwan last year. That was very successful and many people enjoyed it.
So, I decided to do it again this year in Shenzhen, China.
In Japan, a season for fresh plum is in June.
It was in late March to early April in Taiwan and now is the time for here in Guangdong province.
Prepare;
A glass jar, Fresh green plum x 1kg, Rock sugar x 700gm,
Japanese white liquor "Shochu" (or vodka, if you can not get shochu) x 1.8L,
Note;
* Plum should be unripened and no damaged ones are preferred.
* Amount of sugar can be adjusted to your preference
* Sho chu is preferred to be the one with 35% alcohol. if the alcohol is lower, it takes more
time for the plum wine to be matured and also it can not be kept for long time...
Clean the plum and leave them in a bowl with fresh water for a few hours in order to take off their bitterness. (if you only have half yellow plum, it should be only for an hour or so...)
Remove the black stems by using a bamboo stick or tooth pick and gently wipe them by towel.
Clean inside of the jar and sterilize with small amount of shochu.
Put the cleaned plum and rock sugar one after another into the jar.
And pour shochu into the jar at last.
Keep it in the cool place, avoid direct sun light.
For the first one week or two, mix them by gently moving the jar once in a while.
Be patient!
Wait at least for 3-4 months then you can enjoy the umeshu with admireable aroma of fresh plum.
(In earlier stage, 3-6 months, it tastes.still bit bitter)
You can also keep it for over an year and it taste gets richer and richer.
Cheers!
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