Hello, there.
I’d love to share something associated with summer me.

As I texted my soul mate, introduced in my previous blog yesterday, she told me she had already made “something” this year.

Two years ago, I made “something” for her, and since her son liked it, she asked me for the recipe.
I told her about its recipe, and she made it so many times.

“Something” is “perilla Juice.”
Perilla is one of the Japanese herbs, and green and red exist.
Typically, green perilla is more common than red one; we often enjoy a combination with sashimi.

On the other hand, we use red perilla for making “umeboshi,” pickled plum.
In addition, we also use it for juice.
It is known as nutritious food, so we intake it to avoid summer fatigue.

Two years ago, I made a lot of perilla Juice and shared it with my relatives and friends, but I didn’t make it last year due to personal matters.

My soul mate told me red perilla had been on sale, so I went to the supermarket to grab it today and made perilla Juice.

It is easy to make; boil the water in a big pot, add washed perilla in it, and
simmer for ten minutes.
After that, withdraw the perilla from the pot, strain it through a sieve and kitchen towel, wash the pot, add sugar, pour the liquid, and simmer for ten minutes again, and then add the citric acid.
Ta-da!
The color changed into a bright red-purple.

During making it, it carried the scent of a comfortable atmosphere into my house.

After bathing, as I sipped it, it was tasty.
I’m sure we all can survive even if the scorching summer.

That’s all for today, and see you around.