Umeboshi Paste
About
A tangy and salty red-colored paste made from pickled umeboshi fruit, which are related to apricots but frequently referred to as "plums". It is used as a condiment in Japanese cuisine. Promotes healthy appetite and digestion.
Information
Other names: Bainiku, umeboshi puree
Translations: Umeboshi Ielīmēt, Umeboshi Įklijuoti, Umeboshi Zalijepi, Dán Umeboshi, Umeboshi Wklej, Umeboshi Plakken, Umeboshi चिपकाएँ, Colar Umeboshi, Вставить Umeboshi, Umeboshi Επικόλληση, Umeboshi لصق, 우메보시 붙여넣기, Umeboši Vložit, Umeboshi Tempel, Idikit Umeboshi, 梅干粘贴, Umeboshi Enganxa, Umeboši Vložiť, Umeboshi Incolla, Umeboshi הדבק, Umeboshi Klistra, Умебосхи Налепи, 梅干しを貼り付けます, Umeboshi Coller, Ume Paste, Umeboshi Indsæt, Umeboshi Lim, Umeboshi Pegar, Вставити Umeboshi, Umeboshia Liitä, Umeboshi поставяне
Physical Description
Umeboshi fruits are usually round, and vary in color.
Tasting Notes
Flavors: Salty, tangy
Food complements: Asian dishes
Wine complements: Riesling, Pinot gris
Beverage complements: Sake
Substitutes: Sea salt, Miso, Soy sauce
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Buying: It is available in shops selling health food and also in specialty stores which have Japanese and/or Asian ingredients.
Procuring: Umeboshi Paste is a purée made from the flesh of pitted umeboshi plums. They are pickled in sea salt, sun-dried, then aged in their own juice, with shiso leaves added to impart their deep red color.
Preparation and Use
A small dab replaces both salt and butter for great corn on the cob you ever had. Ideal for making sushi, dips, sauces, salad dressing and for seasoning vegetables, especially cabbage and broccoli. It is the ideal seasoning for sushi rolls or tucked in the center of rice balls.
To make your own: Take dried angelino plums and soak them in ume vinegar until they get soft and plump. Then whiz them in a food processor to make a paste.
