Neri Ume: How to Make Mild Tasty Umeboshi Plum Paste
At meals, we sometimes eat “Umeboshi (梅干し)” pickled Ume plums with a warm bowl of white rice. Additionally, many Japanese home cooks like to place a piece of Umeboshi at the center of rice...
Category: Pickles
Yamitsuki Kyabetsu: Gyu-Kaku’s Addicting Cabbage Salad
Packed with plenty of vitamins C and U, cabbage is known for being effective in cancer prevention. We often use the vegetable “Kyabetsu (キャベツ)” as the main ingredient in dishes, such as salads and...
3 Easy Asazuke (Japanese Pickled Vegetables) Recipes
“Asazuke (浅漬)” is a Japanese pickle made from vegetables marinated in a pickling liquid (Asazuke no Moto) or seasonings such as salt. Typical ingredients for the Tsukemono are cucumber, carrot, daikon radish, and Chinese cabbage,...
Ume Jam from A Umeboshi Specialty Shop
“Umeboshi (梅干し)” is a traditional Japanese pickle made of Ume plums. As you may know, the pickled plums are quite salty and sour, so we Japanese often eat them with a bowl of white...
Sakura-Zuke: Japanese Pickled Cherry Blossoms
As with other countries, Japan has a wide range of pickles products. Among those, especially pickled Ume plums, “Umeboshi (梅干し)” is well recognized overseas. With beautiful white/pink blossoms, “Ume (梅)” is one of the...
