BLACK BOSHI | Preserved Fruit, Berries, and Currants #9

Applying Japanese Boshi Technique to Local Ingredients

Hi,

It’s that time of year when so many ingredients are ripe and ready to harvest that I had to write an extra newsletter this week, one sharing an incredible technique from Japan called umeboshi, that I’ve adapted from the original apricot/plum recipe to a semi-curing for berries and currants. For my readers across the pond, I’m told that blackcurrants …