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From: awh@awh.org (Drew Hamilton)
Newsgroups: fj.life.in-japan
Subject: Umeboshi Holy Grail?
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Date: Tue, 7 Sep 2004 20:25:21 +0900
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I need some umeboshi advice.

I love umeboshi, and the sour taste.  The sourer the better!
However, I sort of wish they weren't so salty.  I have tried the
8% and 6% salt varieties at my local supermarket (usually I get
the 10% or 13% from Daimaru), and while they are indeed less
salty, they are also less sour.

Is the sourness directly tied to the salt content?  That is, is
the process that makes them salty the same process that makes them
sour?  Or is there some way to get nice sour umeboshi with less
salt flavour to them?

-- 
 - awh
   http://www.awh.org/