Umeboshi

Wash the Ume plums thoroughly and gently remove the small stem (heso) from each plum using a toothpick or small knife. Ensure no blemishes remain.

Pat the Ume plums completely dry with a clean cloth.

In a large, clean, and sterilized container (like a pickling crock or food-grade bucket), layer the Ume plums and 180 grams of Coarse sea salt. Start with a layer of Coarse sea salt at the bottom, then plums, then Coarse sea salt, ensuring all plums are well-coated.