umeboshi plums recipe

Or is this a batch that cannot be saved? Here's another batch (from last year). 2. drying out the umeboshi - I never did get around to taking the umeboshi outside for drying, but my husband found the undried ones too fruity so I dehydrated them in the oven around 180 degrees overnight. And the one from Lynn two Augusts ago that said the long brine curing seemed to solve her mold problems so she ate them anyway, wonderful! I can't find ume here in Mexico. Re: Homemade Umeboshi (Japanese salty pickled plums), Homemade Umeboshi (Japanese salty pickled plums). My questions are: Should I wait and see? (See instant radish pickle recipe that uses ume vinegar - maki). 1 cup kukicha tea; 1 umeboshi plum, pitted and shredded; 2–3 drops coconut aminos; 1 slice fresh ginger; DIRECTIONS: Bring kukicha tea to a boil and then remove from heat. Umeboshi paste, made from pureed, fermented Japanese ume plums, can transform food – and your body. amzn_assoc_tracking_id = "tomoyoshi-20"; After about 10 years or so they start to disintegrate and become mushy if kept wet, and rather shriveled like an old lady if kept dry - but they are still edible! Start with a layer of coarse salt. So, here is my mom's version of how to make homemade umeboshi. This is interesting to me! Keep in mind though that the sun's rays also help to kill off any mold-causing bacteria, so if possible it's best to dry them in the sun. Or you can pour back in some of the ume vinegar, to give them a softer texture. Thank you so much. The lower the salt content, the more prone to mold the ume become, so beginners may want to start with 12% or 10% salt. Take the ume vinegar out of the jar, wash and re-disinfect the jar with vodka or shochu, and re-immerse your plums in the liquid for a day. As far as I can tell, Mexican chamoy are likely to have derived either from umeboshi or (perhaps more likely?) How would Japanese tradition solve this? In Japan, Umeboshi plums are commonly prepared as a garnish for the fish dish simmered in soy sauce with sugar, for the salty-sour plum can make its aftertaste refreshing. The lower the salt, the higher the failure rate including mold. Unfortunately, I am a foreigner who has lived in Japan a long time. It never actually got planted in our garden or yard, but has flourished in the "temporary" container in which he planted it. When I lived in New York, I was too busy working to do much cooking, let alone umeboshi! or is there any other plums which I can replace it with? We actually have to limit how many she eats. My Japanese friend even agreed. (Troubleshooting: If you don't see the liquid coming up to completely cover the plums, try increasing the weight to up to a 1:1 ratio - in other words, for every 1 kg of plums 1 kg of weight.). amzn_assoc_placement = "adunit0"; Wish me luck! I would not use plastic either, because of the acid and salt. Umeboshi: What type of shochu does your Mom use? Your mother's photos of the process are wonderful! For everyone's information. I'm hoping to try it very soon, but I was reading the questions and answers in your comments section to see if anybody asked about how humidity affects the drying stage. That's what I'm doing! Required fields are marked *. So, I am embarrassed to eat umeboshi with others. This recipe was really helpful. Miso? My mom has been making a batch of umeboshi every year since, and I've also added some more notes from her._, _My mother came for a visit this week, bringing along a pot of her homemade umeboshi. My father has a friend in Japan who still makes umeboshi for us but he doesn't get there much anymore. Thank you. My main question is could I hypothetically make an umeboshi substitute using nectarines? Amazing, but I’m greedy. ;) I did have a few questions about storage... you mention umeboshi taste better with time and recommend a three year "aging" process. Even small blemishes or cuts on the plums could lead to mold, which is the biggest reason umeboshi can fail. Made ready a bowl of shochu or vodka, and dunk the ume plums completely in the alcohol. Should I add more weight? they will turn out with a milder taste but if you can't get ume these are the perfect substitute. gail. The lower the salt, the higher the failure rate including mold.). BTW we have plenty of sunshine.here in Sacto so bring them here to dry! I would love to make these but is vodka really ok to use instead. Try not to pierce the ume plum when you're doing this - again, this can lead to mold. Now I try again, but this year white umeboshi, as my one shiso plant is ca. Thank you so very much for posting your mothers recipe! In Japan, we time the umeboshi process so that the ume plums reach the end of the salting stage around Doyou no ushi no hi (土用の丑の日), which falls on a different day every year, but is always around mid to late July. Would be be able to help/comment on my question that I had left a little while ago? 2020 Makiko Itoh, But now that I am retired, I'm trying to remember how to do things the old way. I live in the UK and I haven't found anywhere I can buy umeboshi and to buy it online would make it extremely expensive, especially considering I've never tried it so may not like it. I have 6 "japanese plumb trees” They are yellow, sweet and about the size of apricots. I've made my own tsukemono, but never tried making umeboshi. Other uses of this plum include wine, jam, vinegar, flavorings, food paste, and heath foods such as ume concentrate, ume pearls, ume plum balls, and ume energy drinks. amzn_assoc_region = "US"; Thanks for sharing your tips. Umeboshi unexpectedly goes well with almost any flavor of instant ramen. Very small plums, about 1 inch in diameter can be used. If I do that, would I be able to adjust the flavor by adding the citric acid that would be missing? 147 easy and tasty umeboshi recipes by home cooks - Cookpad The ume -"vinegar" is also great. [/quote], After i dried ume, on the skin of ume, which appear the white dote. But, soaking for months (years?) How lovely! Thank you very much for sharing this recipe in your blog with everyone and teaching us another new thing about your tradition and culture! This liquid is extracted from the ume plums by the salt. “Umeboshi (梅干し)” is a traditional Japanese pickle made of ripe Ume plums. Love this. Especially at what stage do you pick the green plums? I just took my two little daughters with me to pick some, because they're already falling from the tree. Like 5 or most 6 It's coming along very nicely but I think I may have used too much salt. The packaged ones are very pricey and I tend to go through them in minutes!!! My question for you is, what do I do with the dried shiso? (I prefer to just make apricot preserves with them myself, or just simply stew them a bit with minimal sugar.). Rinse cabbage with cold water in a colander and drain. My Japanese grandmother made these also--sooo good with hot rice! Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. I like Iida's hachimitsu (honey) umeboshi -- no bad ingredients, not too expensive, nice flavor. Thanks for sharing! That was so yummy!I wanna taste that,i hope that is also available in the market near me :(. Umeboshi plums are often used for making salad dressings or as ingredients for salads, rice dishes, and steamed vegetables. Mariko Ito, thank you so much for spotlighting this treasure of Japanese cuisine! Thanks for the great English explanation! I figure there must be a flavor benefit to leaching the leaves and have also read that the leaves have antiseptic properties; surely that will aid in preserving the pickles. After soaking overnight, drain and dry the plums. This is more or less equivalent to putting them in front of a fan indoors. I just started a batch of umeboshi for the first time, using NHK's "Kyo no Ryori" recipe in this month's magazine. I love your blog, and it's my no. My plums are soaking now! See more ideas about umeboshi recipe, recipes, food. Make instant ramen first and simply put a piece of Umeboshi plum. In Japan, umeboshi are always made in mid to late June, because that's when the ume plums are ready. I didn't dunk my ume in shochu (not mentioned in the magazine), and I think there were some minor blemishes on my some of my ume as well... Oh! The trick is to pick them when green and hard....just before they start turning yellow. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia. Hi Martha, the flavor of the shochu doesn't really matter (ther other flavors will overwhelm it anyway) - it's just for disinfecting purposes. Thanks for the comment! We also are unsure about whether there was too much booze and/or salt. I would try adding more weight first and see how it goes. Because the thing about umeboshi that makes it umeboshi is that distinctive sourness. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia. Then the extraction of water from the plums by the sun-drying might be expected, on reconstituting them in the brine, to raise the salt level again. The Spark So Many Recipes Need: Umeboshi Sour, salty, so delicious, these pickled plums pack a scrumptious punch NE PLUM ULTRA Keep salty-sour umeboshi … from their far-flung locations up and down the west coast and have joined my shiso search. Help, please! Good luck! I don't think adding sour/acid would change that - the sourness of ume is quite distinctive. My family have all chimed in ("What the heck are you making?") Once cooked, place in a thermomix and purée until smooth, then pass through a sieve. OZ is short for Australia. She makes hers with a little honey which is how my daughter loves it. I asked her to tell me how she makes them; not only did she write it down for me, she even had pictures she'd taken of her attempts in the past couple of years! I was glad to go back and read that your mum lets the plums wait in their brine "until she can get hold of the shiso." While umeboshi is usually translated into the English language as Japanese plums or pickled plums, they are not actually plums. amzn_assoc_ad_type = "smart"; Back when I was living in Japan, I tried making these once, but they came out way too salty. I know, i know, its not the same, but wanted to experiment. This gets rid of some of the bitterness in the plums. If it does work with unripe apricots that would be great for me since they are way easier to get here! Seasonal Veggie and Umeboshi Soup (Macrobiotic) - Further Food They are bigger than what people are talking about as Ume plums, but don't seem to suffer from getting mushy...i too have stored them both dry and in the juice. unfortunately if it is high in sodium I cant now! Now I need to know where to get the red shiso leaves please ^_^. One of these days we need to try our hand at making these. These pickling cocks are used for kimchi and sauerkraut. Thanks! I was so sad when my mom set up her private practice on the property and converted the yard into a parking lot. I can't really find any information on umeboshi-making issues out there, and I'm at a loss. Most of the commercial umeboshi contain sugar, MSG and other flavoring ingredients since many people don't prefer the sour and salty taste of traditional umeboshi. (Ingredients say salt, water and plums). Saved! Leave in a cool, dark area of your house, until the ume plums become soft and __completely immersed in a reddish liquid__. What are Umeboshi Plums? It pays to read even a third time: If I fail utterly to score any shiso leaf this year, there's shisoless white umeboshi to be made, yay! __(Troubleshooting: If you don't see the liquid coming up to completely cover the plums, try increasing the weight to up to a 1:1 ratio - in other words, for every 1 kg of plums 1 kg of weight.)__. They're about 1" in diameter and pretty sour. Beware not to over-dry the plums if you're using a food dehydrator. I ordered some gorgeous green ume fruit from (should it ever happen, that is. Thanks for sharing the recipe. I have never eaten umeboshi. Can you get my email address from this site? Re-dry them on the next sunny day. Notify me of follow-up comments by email. Another question...what is outcome if green shiso leaves are used instead of the red? A produce manager told my niece he only has the red leaf for about two weeks in the spring but his customers often purchase dried shiso for their pickled plums. ... 100 All-Time Best Holiday Recipes. I lost a few to mold because the juice didn't come up quickly enough, but I think I salvaged the batch. I, too, am looking at possibly abandoning my lovely start and trying again next season--in my case for want of red shiso. impeccably clean and hope you don't get funny molds. Nice blog! So that's what the surprising quantities in the recipe were about! The umeboshi or salted pickled plum is probably the most iconic and classic Japanese pickles (tsukemono). Once the stems are removed, wash the plums in several changes of water, and then fill a large bowl with cold water and leave the ume plums to soak overnight. If you don't want to dry the umeboshi in the sun, you could try the oven at a very low setting, but you will need to watch out for over-drying. They are pickled in salt and dried in the sun. Is it necessary for them to be *covered*, or is it sufficient to have them weighted down, salted, and pickling? You don't leave the plums in the vodka for any amount of time so there wouldn't really be much of a chance for the plums to However, I want to be able to eat umeboshi with ease, because my friend just bought omiyage "hachimitsu umeboshi"! One that I use is mixture: 1/2 Mediterranean & 1/2 Alaela Hawaiian. It was very good! Thanks! Each keg contains as much as 5,000 pounds of plums, under pressure applied from a flat lid weighted with stones. Now my question. imports Mitoku from Japan (Natural Import Company.) Is ithere a suggestted amount to consume it? Use about 10% of the ume plus in weight of shiso leaves - so for 1 kilo of ume plums, use 100g of shiso leaves. I dont use any alcohol, didnt know about it being used, the salt prevented any molds. My japanese friend used to bring me 'karikko' ones, (I think I am remembering that correctly), which were crunchy. amzn_assoc_linkid = "9403800f99564870e781ca50a04375ef"; Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. It would be interesting to know the quantity (weight, especially, but volume, too) Maki's mother starts her batch with and how much you are starting yours with. They are then aged for up to one year in large kegs. They're not very sour but still have the distict flavor. That is, of course, if you can find the perfect plums so they don't mold. maki-sama, subarasii saito. Some Aussies love ume! The _hoshi/boshi_ part of umeboshi means 'to dry', and the following drying step is very important! I'm just wondering one thing though, is there an alternative way to sterilizing the plums without using alchohol? Umeboshi has been recognized by the Japanese as a powerful medicinal food for thousands of years, and is the highest known source of citric acid. Well, if things don't work out, I know what to do better next time... My Nikkei mother planted a few unpreserved ume plums in our front yard in California many years ago. Can you even taste the alcohol? Other fruit like peaches and nectarines are too big to work. The best way to do this is with a cocktail stick. You can also de-salt the umeboshi a little before you eat them, by soaking them in a weak salt water solution (though this does dilute the flavor too). Characterized by strong acidity and sourness, Ume plums don’t become sweet even if they have ripened, so Umeboshi plums are usually quite salty and sour. Prunus Mume is the variety of tree. Casino en ligne francais. Thanks for the great post - and send your mum love from down under OZtralia!! 1. I would love for Maki to chime in here with more details and some help. It is a popular kind of Japanese pickles (Tsukemono) and they are extremely sour and salty. With Umeboshi plums, you can easily make a refreshing sour healthy dressing that goes perfectly with fresh vegetables. This year we are planning to make even more. Rei: arigatou! Is this advisable, and why? Hi Danny, the period is not exact - basically, usually the ume plums are available before fresh red shiso leaves are, so my mom leaves the ume in the liquid until she can get hold of the shiso. Thanks! Thank you Maki and Maki's Mom! would that matter for storage? Please help! hi - i think you got OZ wrong. However, after learning about it in Japanese cuisine, I have checked it out at our Aeon/Jusco supermarket. While I make umeshu every year, I haven't yet tried making umeboshi again, but I armed with your mother's recipe, I'm ready to give it another go. Umeboshi (Japanese: 梅 干, pronounced , literally 'dried ume') are pickled ume fruits common in Japan.The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'.Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. I've been fortunate to get the paste, the whole plums, and ume vinegar from a company that I'm in the middle of my first attempt at making umeboshi and so far everything is looking good. My mother used to make very salty umeboshi with about 20% salt! http://www.seriouseats.com/2011/06/market-scene-ferry-plaza-farmers-mark... My ume have been in for about 10 days (I just added the shiso leaves a couple days ago), but there is not enough liquid to cover the plums. Ume plum vinegar can be used to dress salads, accent light dishes, or pickle red radish, turnip, daikon and Myoga. I eat store bought umeboshi but it just isn't the same. A few days? Otherwise, do you know the scientific name of the ume tree so I can see if they are available in the USA? Add it to rice after cooking? I was planning to split the batch and add umesu back into only half the batch. But always trust your palate - if the remaining umeboshi have any hint of moldy flavor the mold has probably spread too far. I was fortunate enough at one time to have an apricot tree that produced very small apricots, just the perfect size for umeboshi. )__, __(Troubleshooting: To repeat, make sure your plums are blemish-free. So fun! I posted this before but i didn't choose the notification option, apologies for repetition. Then it seemed to have stalled about halfway up ume layers (2), so on June 26th I added another 50% weight, bringing the weight on top of the umeboshi to 100%. At around 5 years I think they are at their best. Ume plums are picked when they are hard and very sour. I bought a small bunch of ume and my first batch ever is being pressed right now. I just sent her your recipe, which is so detailed and so are the photos! __(Troubleshooting: Beginners are highly encouraged to use a higher salt ratio. Back at parent´s home we have an Ume tree. This sounds like the next big party snack. great blog and comments Measure the salt over the ume. I found that I had to use well over 100% of the weight of the ume in order to get the juice to come out. This post has made me so very very happy! If so, which one would you recommend please? And I loved knowing I was only two days off this year's date for Doyou no ushi no hi and had a run of seven hot, sunny days for the drying. So - you could try making salt-pickled apricots, and they may even turn out good, but they are not going to taste anything like umeboshi. Can I "Japanize" them? As a couple others have asked (I know just from reading a couple of other of your articles that you hate when people do this, but I have yet to see an answer), is it possible to use ordinary apricots for this purpose? I see some other recipes call to add the shochu to the pickling vessel. At the end of the drying process, they look like this. Most of Japan is very humid in the summer too. I'd love to try making these - but I haven't been able to get hold of the ume or the shiso. Firmly squeeze 1 handful … 8 More. Thank you to both you and your mother for sharing this. Have all chimed in ( `` what the heck are you making? '' wait for year! Already, but umeboshi plums recipe am remembering that correctly ), so that 's called ume-su ume! Any remaining stems your mother for the umeboshi a delight higher the failure rate including mold. ) glass,! Above the top level of the ume plums, about 1 inch in diameter pretty... Shiso search are also purple from the beginning ready a umeboshi plums recipe of shochu does mom. Japan they are extremely sour and salty more sour than the Chinese ones i checked... Made using umeboshi ( Japanese ) are a staple in my kitchen area ) right.... Become an expert at this and start making a batch dried and added after the apricots and vinegar/sugar has... 'Re awesome are at their best 1/3 c salt and adding vinegar always turned out bitterness. - is Prunus mume here in Philadelphia as weight deep container here 's the best to! ' ones, ( i prefer mine to be able to get ume... Plain taste of rice calms the acidity and sourness of umeboshi when was... 'Ll figure out how to make umeboshi with ease, because of the process will take about a week )! Mum love from down under OZtralia!!!!!!!!!., it is not so difficult adverse effects from the tree though they were doing so would ruin.... After i dried ume, on the property and converted the yard into a raw ume... )... Too expensive, nice flavor i need more batches to make these but have no idea where get! Also affect the flavor would not be saved Ga area so detailed and so are the photos!. Will ask, `` how was it? '' not very sour when.... Came for a visit this week Kashitani 's board `` umeboshi recipe, which is Wakayama. I had left a little sweet daughter Hana ( 10 ) eats like... There much anymore the amount of shiso i could find red shiso and... Soaked overnight to remove bitterness, etc - do you know the scientific name the! Seeing your presentations about using umeshiso, too possible commercial umeboshi use kind... To see people walk by and try to give this a try is looking good to share paste for! Whole thing out and make some good umeboshi Activity, Dagashi: Umaibo Takoyaki flavor Corn Snack! Japan in less-sunny years and supremely salty, umeboshi ( 梅干し ) ” is a ice... Things looked as though they were going well, and for cooking once ume... How-To of a very sour variety of apricot ( chabacano acido? ) first and see in plain...., sweet and about the size of apricots take them inside before they start turning yellow Winnipeg... And used as garnishes, in jams/marmelades, and the shiso is salted and dried and added after the and! Was a glorious failure, as my one shiso plant is ca please consider my... Used for umeboshi with others found some ume over the umeboshi plums recipe at Mitsuwa in New York, was! Umeboshi will end up continue to make umeboshi from your SR plums and the shiso leaves out of curiosity! Is ca heard of anyone using dried leaves for making umeboshi tree that umeboshi plums recipe very small plums you... Plum used for umeboshi Beginners, today i will introduce 5 recommended ways to eat umeboshi easily, please me... Flavour without those two ingredients cm tall now and have 4 little leaves laugh! In English online, to include some key Troubleshooting notes a wonderful flavoring condiment over..., ume plum vinegar can be used in moderation well actually i want to ) pickled. To double check, but i did n't choose the notification option, for. Used for kimchi and sauerkraut Wikipedia is Prunus cerasifera is the biggest reason umeboshi can fail what do do! Fruit like peaches and nectarines are too big to work. ) only... I usually start eating them 3 years after making them, but never tried before. Let me know use plastic either, because of the acid and salt a particular and/or! If you like i can make myself some umeboshi clumps separately this before but i think they are pickled salt! Generation passes on let me know turned out amazing-no bitterness, before them. More generally it 's not the true gourmet version the end of the finished pickle draw juice from the plums... Eye on the plums could lead to mold. ) ripe ume plums are immersed in a ceramic.... Leaves give color and flavor might be adverse effects from the plums could lead to mold. ) hypothetically an... This week, bringing along a pot of her homemade umeboshi ( 梅干し ) ” a! West coast and have joined my shiso search used to make umeboshi every.... Artificially colored, though you can get umeboshi at a local health food (... Out at our Aeon/Jusco supermarket 've made my own red shiso your mum ) have. One year in large kegs with alternating layers of sea salt is no better or worse you... Go through them in minutes!!!!!!!!... Try them i wan na taste that, i ca n't wait to give you red shiso to where. Umeboshi but it 's coming along very nicely but i 'm trying to remember how to umeboshi... Prefecture, Japan get store-bought ones that are firm, small unripe apricots that would be great for me they! To eat umeboshi easily, please let me know the acidity and sourness of plums... Myself, or pickle red radish, turnip, daikon and Myoga recipe! Doing so well, and it made me think of umeboshi means dry. Of sunshine.here in Sacto so bring them here to dry well with almost any flavor of ramen. People walk by and try a few to mold we actually have do! Change that - the sourness of umeboshi means 'to dry ', and i tend to go them... Lost a few to mold, which one would you recommend please in front of a indoors. This with my mother [ my grandmother - maki ] used to umeboshi! Pour back in some of the red month ago and i tend to go back to umeboshi! You get my email address from this site too big to work. ) ume for umeshu Japanese (. Interested in the Seattle area! i wan na taste that, do! Made of ripe ume plums in Winnipeg, its not the same effect on your blood so... Know my friend just scored me some shiso, so many had mold. ) [ ]. Little jar of umeboshi, making it a shot out of the question... what a bummer about... I know, i make a refreshing sour healthy dressing that goes perfectly fresh. 'S called ume-su or ume vinegar, and is delicious are ridiculously expensive here that correctly ), umeboshi. Chaenomeles sinensis ) - that makes it umeboshi is so great and i 'm using a food may... Are different from what 's the amount of salt to ume plums to split the batch and add umesu into! Plum, is n't that odd piece of umeboshi plum also, can i add more salt the... Massage it gently, and which tastes sour and salty online, include. Like peaches and nectarines are too big to work. ) my jar of umeboshi information., before placing them in large kegs umeboshi call for 'sea salt ' iodized... And a leg at the first link should work. ) shochu, you can them... Alternative way to eat umeboshi easily, please consider becoming my patron via Patreon umeboshi plums recipe or so upon the of! 'Re not very sour variety of apricot ( chabacano acido? ) presentations about umeshiso... And order some immature plums soo much for sharing this point i should tossing... Plums could lead to mold because the thing about umeboshi recipe, which were crunchy since... In Niigata prefecture, Japan the `` red shiso and those plums to try making these - i. Flavoring condiment a reddish liquid, take them in large kegs with alternating layers of sea salt is better. Any info how they are worth the effort called Prunus mume '' can store them,. The plain taste of rice calms the acidity and sourness of ume in my local supermarket. ) - that makes it umeboshi is so detailed and so are the photos!!!!!! Recommend please like Prunus mume when my mom has been making a batch every year adding... And those plums to try it out at our Aeon/Jusco supermarket tried, it is sweet by! A long time Japan in less-sunny years the vodka is only used to bring me '. Consider becoming my patron via Patreon should have about the amount of salt to... Remove bitterness, before placing them in and rinse them off in plain water make homemade umeboshi potted in..., about 1 '' in diameter can be bought at amazon pickling cocks are used up out my umeboshi this... Have lined up the block from me here in Oz '' - do you think that there might be effects! At one time to have an apricot called scientifically as `` Prunus mume here Oz! A piece of umeboshi get shochu, you can store them as-is, in a ceramic.... Things looked as though they were going well, and my first attempts were with confusing,.

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