Hashisuke apricot Ume Shisozuke

Name: Hashisuke apricot Ume Shisozuke
SKU: NISAGDY
Price: 7.30 EUR
Availability: InStock

Ref : NISAGDY

€7.30

Tax Included

€48.67 / Kg

“Hachisuke” or Yasuke apricot is known in Aomori as “Ume”. Original Yasuke or Hachisuke variety is said to be Nanbu plum and mulberry apricot accidental hybrid, produced in Nanbu-cho, Aomori prefecture, around 260 years ago.

Hachisuke first characteristic is its size. While a normal apricot weighs 60g, Hachisuke is a very large variety, weighing around 70-80g. Its texture is so dense that it is immediately noticeable when eaten raw. In particular, its acidity is considerably higher than that of normal apricots, which explains why it has long been the local choice in Aomori for the preparation of pickled plums.

These apricots, from Nanbu-machi, Aomori, were pickled with salt and shiso. Red shiso or purple shiso, Aka shiso in Japanese, from its vernacular name Perilla Frustecens, is a plant in the mint family. It is one of the most important herbs and condiments in Japanese cuisine. Red shiso is often used to color foods and in marinades.

Green variety aromatic and taste notes are similar to those of basil. Purple version is reminiscent of hibiscus, sour cherry and acerola. In Japan, this plant is considered a medicinal plant, renowned for its antiseptic, soothing, antiallergic and anti-inflammatory properties, as well as for its preventive effects against cardiovascular disease.

Red shiso is a “Japanese herb” with a good balance of vitamins and minerals. These leaves, processed as a condiment, are very rare to find in Japan.

Description
Product Details

Our artisan is located in Aomori, in northern Japan. He produces his own shiso on his own farm, harvesting each year seeds handed down from his ancestors that are unique to his farm. During cultivation, leaves are sprayed with an enzymatic solution based on domestic rice vinegar.

This healthy, natural insecticide also improves quality. Although this is the most time-consuming process, only medium-sized leaves are carefully selected and prepared for harvesting. These apricots, processed in salt and shiso brine, are extremely fleshy, tangy and full-bodied. Salt is carefully dosed. This fruit condiment is perfect for grilled octopus, fish tartar, grilled pork, duck breast and goat's cheese.

This is a rare product.

Love legend surrounding the development of Yasuke:

Eighth son of Morioka Nanbu Toshimitsu, eighth lord of the Morioka Nanbu estate, Yatsuke (real name Nobui) changed his name to Sankyo Mito in 1746 (Enkyo 3) and settled in Aomori prefecture, in Aiuchi village, Mito county (today the city of Nanbu).

Sakyo was interested in the development of new fruit trees and carried out daily research. He had the idea of crossing a mulberry tree with a Nanbu plum tree on the grounds of a shrine. This accidentally produced an apricot, and over the following years he is said to have developed original “Yasuke” or “Hachisuke” specy.

Sakyo's eldest son, Hachisuke Sando grew up observing his father and devoted himself to research, but died at the age of 17. His fiancée at the time, Kiyohime, loved Hachisuke with all her heart and decided to develop Anzu Yasuke when she saw his face on his sickbed.

This love story is still told today: Kiyohime thought of Anzu as a young man and continued her research, eventually giving birth to Anzu “Yasuke”, with its sweet-and-sour flavor.

Data sheet

Origin: Aomori, Japan
Weight: 1 Kg
150 g
Packaging: sachet
Ingredients: 76.5% hachisuke apricots, red shiso, salt, vinegar
Storage: Keep refrigerated