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TASTE TIDBIT: UMEBOSHI Umeboshi, the salted and dried fruit of the Ume tree, literally means, dried ume. One of the oldest and most important preserved foods in Japan, it is generally believed that umeboshi has medicinal, antiseptic and preservative properties. The white or pink blossoms are similar in shape to apricots and are commonly referred to as Japanese ‘pickled plums.’ Wrinkled and shriveled in appearance, their typical purple or red color comes from red shiso leaves and are renowned for their sour-salty taste. Umeboshi is mostly eaten as pickles with rice, rice gruel (porridge), or with a cup of green bancha tea. Umeboshi can also be puréed, called bainiku, and is available in bottles or jars, for use in certain sauces that require its tartness.

TASTE TIDBIT: UMEBOSHI

Umeboshi, the salted and dried fruit of the Ume tree, literally means, dried ume. One of the oldest and most important preserved foods in Japan, it is generally believed that umeboshi has medicinal, antiseptic and preservative properties. The white or pink blossoms are similar in shape to apricots and are commonly referred to as Japanese ‘pickled plums.’

Wrinkled and shriveled in appearance, their typical purple or red color comes from red shiso leaves and are renowned for their sour-salty taste. Umeboshi is mostly eaten as pickles with rice, rice gruel (porridge), or with a cup of green bancha tea. Umeboshi can also be puréed, called bainiku, and is available in bottles or jars, for use in certain sauces that require its tartness.


1 note | Reblog | 8 months ago
Posted on September 11th at 10:42 AM
Tagged as: ingredients. japan. japanese. plum. apricot. tart. ume. preserved. pickled. rice.
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