Umeboshi plums are very rich in antioxidants and can play a huge role in protecting your body from the adverse effects of unstable molecules or free radicals found in your body. However, if you are using umeboshi with 10% salt content, it might be wise to freeze them if you think you cannot consume them within two weeks. The rice is then topped with umeboshi, and voila! You have made yourself a mouthwatering dish! Umeboshi in miso soup

Although there are no known negative side effects of umeboshi plums, you should discontinue consumption immediately if you experience an allergic reaction or any negative symptoms after eating umeboshi plums. Final Thoughts In Japan, we time the umeboshi process so that the ume plums reach the end of the salting stage around Doyou no ushi no hi （土用の丑の日), which falls on a different day every year, but is always around mid to late July. This date is always marked on Japanese calendars, along with other holidays and special days, just like Christian holy days are marked on European calendars. The significance of this day for umeboshi making is that it occurs after the rainy season is over, when the weather becomes hot and relatively dry (this period is called doyou no hi （土用の日), the doyou period). If you are not in Japan, just look at the weather forecast and aim for a period of a few days when it's supposed to be nice and hot and sunny. Did you know umeboshi vinegar can be a great substitute for soy sauce in cooking? What does umeboshi mean?Though generally called ‘plum,’ it is necessary to mention that the term is merely used for convenience. If you plan to detox and strengthen your body at the same time, this is an excellent dish. It is also a staple of macrobiotic cooking.

Native to China, ume (梅, うめ) or Japanese plums grow on large broad-leaved trees with a very short growing season. Because umeboshi plums are a high-fiber food, they can help support digestion as well as the health of the gastrointestinal tract. This is because the dietary fiber found in umeboshi moves through the body undigested, adding bulk to stool and promoting regularity. ( 6)Salad dressing: The pulp of one plum (or a spoon of paste) blended with a cup or so of an oil-and-vinegar dressing goes a long way toward making a unique flavor statement and is very good on a salad of strong greens. Of course, you can simply use the prepared paste for this, too. Unlike the sweet flavor of those more familiar dried fruits, umeboshi has a flavor combination that is difficult to describe. If something can have a sour saltiness, then it is umeboshi. It is certainly a bit of an acquired taste and I did not enjoy them the first time I tried eating them. Soak wakame sea vegetable. Julienne or grate the daikon radish and cut cucumber into thin half-moon slices. Although high in sodium, it’s best kept in the refrigerator. Umeboshi with 18% salt content or more can be kept at room temperature as it won’t spoil. Make sure to avoid direct sunlight and humidity. Most commercial umeboshi are around 8-10%, which must be kept in the fridge. It is also used as a preservative in foods such as bento lunch and as Onigiri rice balls filling because Umeboshi has a high acidity level. Umeboshi can also be used to make soup by cooking it with shredded ginger and soy sauce. The purple shiso leaves that can be added when making the umeboshi can later be used to make yukari shiso furikake. Where to Buy Umeboshi?

Mary Choate and Aaron Brachfeld (31 August 2015). At Home in Nature, a user's guide. Coastalfields Press. p.303. GGKEY:K5213DDZJD2 . Retrieved 21 January 2013.Umeboshi paste is often used as a condiment that can bring the distinct flavor of umeboshi to marinades, salad dressings, dips and spreads. It can also be coupled with cooked vegetables or corn on the cob to give any side dish a nutritious upgrade. Umeboshi has a flavor that is quite strong, so it's often found as an addition to a meal of white rice, adding a layer of flavor to the whole dish rather than being eaten on its own. A symbol of Japanese patriotism emerged in the early part of the 20th century in a dish called Hinomaru bentō, which consists of a rectangular wedge of rice with a single umeboshi in the middle. The result was a replica of the Japanese flag. In another study, pancreatic cancer cells were treated with umeboshi fruit extract. The researchers found that the extract was able to inhibit the growth of these cells by apoptosis while leaving healthy cells untouched. (7) In this article, I tried to cover everything there is to know about this Japanese super fruit, from its very meaning to places you’ll find it and anything in between. Many varieties of umeboshi sold on the market are desalinated to a certain extent and re-soaked in a flavoring liquid. They are sometimes dyed red using purple perilla herbs (called akajiso) or flavoured with katsuobushi, kombu or even sweetened with honey. Because these flavored varieties end up at 3% to 15% salt content, they usually contain a natural or artificial preservative to extend shelf life. Natural preservatives include vinegar, alcohol and vitamin B1.

In addition, polyphenols are also associated with the formation of collagen and osteoblasts, one responsible for laying the basic structure of bone while the other for bone synthesis. Umeboshi plums are one of the great health-promoting antioxidants foods. A 2014 study demonstrated that the antioxidants found in ume fruit are especially effective when it comes to reducing and stabilizing free radicals. Incorporating a few umeboshi plums into your diet each day could be a simple way to boost both your antioxidant intake and your health. ( 16) 5. Strengthens and Improves Bone Health Umeboshi are a traditional Japanese food made from dried and preserved plums. They have a signature sour taste with a subtle touch of semi-salty sweetness. Umeboshi are typically used as a filling for onigiri rice balls or bento boxes but have other uses too. Read on to discover how to make your own umeboshi at home from scratch and enjoy this unique Japanese food. What Is Umeboshi? We can only be talking the powerful potent weapon that is sour plums or umeboshi. What are Umbeoshi? There’s much you can do with umeboshi’s salty and tart flavor to give your dishes a pleasant twist.

What are the health and culinary benefits of umeboshi?

Update: I've revised this, possibly the most popular umeboshi recipe in English online, to include some key troubleshooting notes. Originally published June 18, 2009. My mom has been making a batch of umeboshi every year since, and I've also added some more notes from her.