How to Japanese Cherrywood Umezushi

Steps

1. 1.

   Wakayama-style Umezushi Saba (Wakayama, Japan): Preserves mackerel while creating a delicate balance of umami and acidity

2. 2.

   Umezushi-zuke Donburi (Osaka, Japan): Showcases the fermented fish as a centerpiece over rice with aromatic accents

3. 3.

   Kishu Umezushi Temari Sushi (Wakayama, Japan): Uses the cured fish in bite-sized sushi balls, highlighting the technique's textural transformation

The Science

Primary Reaction

Lactic acid fermentation

Common Mistakes