Kanrobai (Nectar plums) ｜ Our Regional Cuisines

1. Soak the green plums in plenty of water for about 5 hours to remove the astringent taste.

2. Rinse the plums to remove any debris, drain in a colander, cut into quarters with a knife and remove the seed.

3. Put the quartered plums and 2／3rds of the sugar in a container or jar with a lid and leave at room temperature until the plums begin to water, then refrigerate.

4. Rinse the red shiso leaves, drain, and soak in plum vinegar for 1 day. Be careful not to soak them for too long, or the color will fade.

5. Squeeze the red shiso leaves dry and wrap the plums in the red shiso leaves (3 plums to 1 leaf). Place the wrapped plums in a container, springle with the remaining sugar (1／3rd), fill the container to the brim with the syrup from the plums, and refrigerate. The plums will be ready for consumption in about 1 month.