Umeshu

Japanese plum wine made from unripe ume steeped in shochu and sugar, sweet, tart, and deeply fragrant.

Ingredients

• 400g pork loin
• 1 cup nori sheets
• 2 tsp grated fresh ginger
• a pinch of white sesame seeds
• 3 tbsp toasted sesame oil
• 2 napa cabbage, chopped
• a handful of fresh shiso leaves, chopped
• soy sauce, to taste
• 2 cups water
• 2 tsp cracked black pepper
• 200g bean sprouts

Instructions

1. 1

   Combine the short-grain rice and water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the cracked black pepper and soy sauce, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with sake, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with shiso leaves just before serving.

8. 8

   Pour into your favorite glass or cup and enjoy.

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