S&B Bainiku: How to Use Umeboshi Paste
When I went on errands the other day, I found this Bainiku (梅肉: meaning Ume Flesh) tube in the seasoning section of a supermarket.
The product is from S&B, lined with their Shichimi Togarashi, and I bought it for 168 yen to use with side dishes at meals.
Bainiku (梅肉) from S&B
The literal meaning of Bainiku (梅肉) is Ume (plum) Flesh, but here, the word stands for salted Ume plum paste or pureed ground Umeboshi.
This product is convenient, saving time, but you could make one close to it at home from deseeded Umeboshi plums.
That is because the ingredients used in it are only Ume and salt.
Instead, this product uses a top-grade species of Ume plum called Nanko-Ume (南高梅), also read as Nanko-Bai.
As for usage, the Bainiku paste is the best match with white rice, often used in Onigiri rice balls, as seen in convenience stores in Japan.
Also, the Umeboshi puree can be a good topping/garnish for grilled meat/fish. As it is pretty salty-sour, a small amount goes a long way.
Further, the Bainiku goes deliciously on fresh vegetable sticks, like this cucumber. And with this paste, you can effortlessly make an Umeboshi soda drink like this.
|Salt equivalents||2.2 g|