5 Recommended Ways to Eat Umeboshi Plums

“Umeboshi (梅干し)” is the traditional Japanese pickle made by pickling ripe Ume plums in salt and drying them in the sun.

Since Ume plums don’t become sweet even if they have ripened, and are characterized by strong sourness, Umeboshi plums are usually quite salty and sour.

Despite that, Japanese love the salted plums and enjoy them in various ways.

How to Eat Umeboshi Plums 

Although Umeboshi has a high salt concentration, in addition to having an antibacterial action, it is effective in stimulating the appetite and recovering from fatigue.

Therefore, if you know about enjoyable ways to eat the salted plums, you can get various health benefits from them with pleasure.

For those who are interested in the Japanese pickled plums, here are 5 recommended ways to eat them.

With Steamed Plain Rice

Umeboshi with Steamed Plain Rice

Umeboshi and steamed plain rice are the most basic combination to us Japanese. The plain taste of the rice moderates the acidity of Umeboshi plums and makes it a delight.

As a Main Ingredient in Ochazuke 

Nagatanien Ochazuke with Umeboshi

Ochazuke (お茶漬け)” is a Japanese rice bowl dish consisting of steamed plain rice entirely soaked in green tea or soup.

As I wrote about it several days ago, we often eat Ochazuke with Umeboshi plums.

As a Topping in Instant Ramen 

Instant Ramen with Umeboshi

Umeboshi unexpectedly goes well with almost any flavor of instant ramen. My favorite is the combo with Nissin Cup Noodles Seafood (Amazon.com).

As a Garnish 

Simmered Fish with Umeboshi

In Japan, Umeboshi is sometimes used as a garnish for the fish dish simmered in soy sauce with sugar. The sourness of the plums makes the aftertaste refreshing.

As a Main Ingredient of Dressing 

Umeboshi Dressing

With Umeboshi plums, you can easily make a refreshing dressing that goes perfectly with fresh vegetables.

As this recipe on cookpad.com indicates, you just puree the Umeboshi plum flesh and mix the paste with sugar, vinegar, salad oil, water, and dark soy sauce.

(For 2 to 3 persons)

  • One tablespoon Umeboshi paste (Salt Concentration 8 to 11%)
  • One tablespoon vinegar
  • One tablespoon salad oil
  • One tablespoon water
  • 1/2 tablespoon of dark soy sauce 

Tomo

Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. I want to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures and trivia.

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