After finishing planting rice, we are starting to make pickled plums. We preserve plums in salt water with "aka-jiso", or red perilla. Perilla is said to prevent food from going bad and dispensable to make pickled plums. It has a strong aroma and gives plums beautiful red color. I found its liquid's red or pink color so beautiful that I couldn't drain it and put it on a piece of Japanese paper. I also put a little Indian ink on it. It's an early summer color in Japan. I wish it won't fade, but maybe it will.