5 Recommended Ways to Eat Umeboshi Plums
“Umeboshi (梅干し)” is a traditional Japanese pickle made of ripe Ume plums. They are pickled in salt and dried in the sun. 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. Despite that, we Japanese love the salted plums and enjoy in various ways.
How to Eat Umeboshi Plums
Umeboshi has a high salt concentration, as well as antibacterial action, and is effective in stimulating the appetite and recovering from fatigue. Therefore, if you know enjoyable ways to eat the pickled Ume plums, you can pleasantly get various health benefits from them. For Umeboshi beginners, today I will introduce 5 recommended ways to eat the Ume plums.
With Plain White Rice
Umeboshi and steamed plain rice are the most basic combination for us Japanese. The plain taste of rice calms the acidity and sourness of Umeboshi, making it a delight.
As the Main Ingredient in Ochazuke
Garnished with salty or savory toppings, “Ochazuke (お茶漬け)” is a bowl of rice that has been entirely soaked in hot green tea or soup. Umeboshi plums are a quintessential topping for Ochazuke.
As a Topping in Instant Ramen
Umeboshi unexpectedly goes well with almost any flavor of instant ramen. My favorite is the combo with Nissin Cup Noodle Seafood. Make instant ramen first and simply put a piece of Umeboshi plum.
As a Garnish
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.
As a Main Ingredient of Dressing
With Umeboshi plums, you can easily make a refreshing sour healthy dressing that goes perfectly with fresh vegetables. Based on this recipe on cookpad.com, puree the flesh of Umeboshi plums first, then add in sugar, vinegar, salad oil, water, and dark soy sauce into the puree and mix well.
(For 2 to 3 persons)
- 1 tablespoon Umeboshi puree (Salt Concentration 8 to 11%)
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1 tablespoon salad oil
- 1 tablespoon water
- 1/2 tablespoon dark soy sauce