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現在のページ:トップページ > 区政情報 > 各種広報媒体・報道資料 > 広報紙 > Minato Monthly > Minato Monthly, June 2018 > Four Seasons and the Japanese Food | Minato Monthly, June 2018

ここから本文です。

更新日:2018年6月1日

Four Seasons and the Japanese Food

Plum and Rain
The rainy season called tsuyu lasting from June to July tends to have a hot and humid climate for most of the areas in Japan. In Kanji, ideographic characters derived from China, tsuyu is written as “plum rain.” It is said that this phrase “plum rain” was formed because the ripening of plums and the rainy season both coincided in June.
Ume or plum ripens and turns yellow in June. One of the popular ways of eating plum in Japan is umeboshi, pickled plum. Pickled plum is a traditional Japanese preserved food, made by soaking plum with salt and red perilla leaves, and sundried for a few days. Pickled plum is commonly eaten with rice or used as an ingredient in onigiri, Japanese rice ball. Onigiri is a steamed rice ball usually formed in triangular or round shapes, served as quick and portable food.
Because of the increased humidity in this rainy season, food poisoning tends to occur easily. Pickled plum has an anti-bacterial effect and prevents food poisoning. Also, as the temperature rises, some people start to lose their appetites, but the sourness of pickled plum helps to increase appetites. Pickled plum could perhaps be used as a medicine to alleviate various negative symptoms in the rainy season. Let’s forget about the hot and humid rainy days by eating this anti-bacterial food, umeboshi.

plum
Pickled plum and the rainy season

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