# Kanrobai (Nectar plums) ｜ Our Regional Cuisines

**Cuisine Name**: Kanrobai (Nectar plums)

**Region**: Our Regional Cuisines

## Main Lore Areas
Ogose Town

## Main Ingredients Used
Plums

## History, Origin, and Related Events
Located in Iruma County, in the center of Saitama Prefecture, Ogose Town is home to the "Ogose Plum Grove", known as one of the three largest plum groves in the Kanto region. Roughly 20,000 plum trees are cultivated in the surrounding area. The history of this area, which has long been known as the “village of plums”, can be traced back to the Nanboku-cho Period, when plum trees from Dazaifu, Kyushu, was introduced to the area, and subsequently widely planted and cultivated. The Beni plum, a thick-fleshed, high quality specialty product of Ogose Town, is a beautiful plum that turns red when fully ripe. In addition to pickled plums with salt, one of the traditional plum dishes in Ogose Town is nectar plums.

## Opportunities and Times of Eating Habits
"Kanrobai (Nectar plums)" are made in early June, during the plum harvest season, when the plums are crunchy.

## How to Eat
Soak green plums in water for a long period of time to remove the astringent taste, drain well, remove the seed, and pickle with sugar before refrigerating. Soak washed and drained red shiso leaves in plum vinegar. Wrap the plums in the "shiso leaves" and pickle them in sugar and plum syrup before refrigerating for another month. The syrup from the plums is sometimes diluted with water and consumed as juice.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Commonly made in households.

## Ingredients
- Green plums (freshly harvested): 1kg
- Sugar: 800g～1kg
- Red shiso leaves: appropriate quantity
- Plum vinegar: appropriate quantity

## Recipe
1. 1. Soak the green plums in plenty of water for about 5 hours to remove the astringent taste.
2. 2. Rinse the plums to remove any debris, drain in a colander, cut into quarters with a knife and remove the seed.
3. 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. 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. 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.

## Provider Information
provider : "JA Irumano Musashino Food Culture Promoters"

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