I do not know the location.Do you know where the videos are taken?
Azumino is recommended as a candidate for migration destination in Nagano.Funny you should talk about emigrating to Nagano:I have been telling my wife I want to move to a Nagano farmhouse once we retire. :emoji_smile:
I’m looking forward to your introduction! You could also create a blog for your series on edible plants and fermented food.I intend to write it about the eating habits of the country here.
For example, I want to introduce edible wild plant collecting or fermented food.:emoji_hugging:
Thanks for posting this. To me, umeboshi were an acquired taste. While I liked nattou immediately and have it at least once a week - my wife can't stand it - it took me quite a while to get used to umeboshi. It's a perfect supplement for athletes and I always bring some on longer bicycle rides.An "umeboshi" is a shiozuke (a salted food) of ume (Japanese apricots), which is dried in the sun after being preserved in salt. While umeshu (ume liquor) is prepared from aoume (unripe ume), umeboshi are made with fruits picked ripe in or around June. The prominent characteristic common to all types of umeboshi is a strongly acidic taste.