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Fruit from Mito, Ibaraki, Japan
Firm ume are cracked with a mallet, the stones are removed, and the flesh is salted at 10–15 % of its weight. Red shiso, salted and squeezed, is added later and colours the flesh red-purple; the relish is ready once the salt has mellowed after the summer heat. It is a salt cure.
| Ume, still slightly firm10 plums | [maff-shikinbai] |
| Salt10–15 % of the stoned flesh weight | 15 % for room-temperature storage, 10 % if kept in the refrigerator[maff-shikinbai] |
| Red shiso leaves10 % of the stoned flesh weight | [maff-shikinbai] |
| Salt for the shiso10 % of the shiso weight | [maff-shikinbai] |
Total time across the recorded steps: 4 days – 5 days
What changes: Firm ume are cracked open with a mallet and the stones are removed
Wash and dry each plum, put them in a thick plastic bag and crack them with a pestle on a hard surface. Soft ripe fruit can be split by hand.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Firm ume are cracked with a mallet, the stones are removed, and the flesh is salted at 10–15 % of its weight. Red shiso, salted and squeezed, is added later and colours the flesh red-purple; the relish is ready once the salt has mellowed after the summer heat. It is a salt cure. Made in 5 steps over 4 days – 5 days. The longest step, shake the jar until the salt spreads, takes 4–5 days (MAFF うちの郷土料理 (Our Regional Cuisines)). Salt is 10–15 % (MAFF うちの郷土料理 (Our Regional Cuisines)).
| Main step | 4–5 daysReported[maff-shikinbai] | Shake the jar until the salt spreads |
|---|---|---|
| Salt | 10–15 %Reported[maff-shikinbai] | Salt the flesh |
Shikinbai uses blemished or misshapen ume, cracked and stoned, so it is a relish of flesh rather than whole plums. It uses less salt than umeboshi and is not sun-dried.
At 10 % salt the jar must be refrigerated; at 15 % keep it in a cool dark place [maff-shikinbai]. JAS 1752 sets pH 3.0 or lower for plain umezuke and umeboshi (3.5 for small plums), but the standard does not name shikinbai, so that figure is not a limit for this relish [jas1752].
Every number is labelled with how it is known. How this atlas is made
Tokugawa Nariaki, ninth lord of the Mito domain, planted the ume of Kairakuen garden and is said to have devised shikinbai to use fruit too damaged for umeboshi or ume liqueur [maff-shikinbai]. MAFF's traditional-foods illustrated guide gives the same account, dates the Kairakuen garden to 1842, and says home cooks and pickle shops in Mito still make it, and that it is still made with Kairakuen ume [maff-dento].
