Umeboshi

Umeboshi(Japanese:梅干し, pronounced[ɯmeboɕi],lit.'driedume') arepickled(brined)umefruits common inJapan. The wordumeboshiis often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'.Ume(Prunus mume) is a species offruit-bearing treein the genusPrunus, which is often called a "plum", but is actually more closely related to theapricot.Pickledumewhich are not dried are calledumezuke(梅漬け).
Umeboshi are a popular kind of Japanesetsukemono('pickled thing'; preserved orfermented) and are extremely sour and salty. Sweet umeboshi made withhoneyalso exist. They are usually served as aside dishforriceor eaten onrice balls(often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner.
Umeboshi are usually round and vary from smooth to very wrinkled. Usually they taste salty, and are extremelysourdue to highcitric acidcontent, but sweeter versions exist as well.
The central area ofWakayama prefectureis known throughout Japan for the quantity and quality of its ume and umeboshi. The town ofMinabe, Wakayama, in particular, grows more ume and produces more umeboshi than any other town in Japan.
Umeboshi are traditionally made by harvestingumefruit when they ripen around June and packing them in barrels with 20%saltper weight of fruit. The salt extracts juice, which the ume then soak in for about two weeks. This salty, sour liquid is marketed asumezu(梅酢; often calqued as 'ume vinegar', although it is not a truevinegar.)
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 usingpurple perillaherbs (calledakajiso) or flavoured withkatsuobushi,kombuor even sweetened withhoney. 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.
Umeboshi are usually eaten in small quantities withrice, for added flavor. It is also a common ingredient inonigiri, rice balls wrapped withnoriand they may also be used inmakizushi.Makizushimade with umeboshi may be made with either pitted umeboshi or umeboshi paste (which is cheaper), often in conjunction with slivered fresh greenperilla(shiso) leaves. The standard Japanesefolk remedyforcoldsandflusisokayu(ricecongee) with umeboshi. Another usage of umeboshi is in umechazuke, a dish of rice with poured-in green tea topped with umeboshi.
Umeboshi were esteemed by the samurai to combat battle fatigue, a function of their salt and citric acid content, among other factors. Salt, citric acid, and polyphenols also contribute to their antimicrobial activity, so they are a natural preservative for foods and help prevent food poisoning and other bacterial stomach problems.
Umeboshi is used as a cooking accent to enhance flavor and presentation. They may also be served as a complement of a drink withshōchūand hot water.
Umeboshi are often eaten as snacks; in the United States and Australia, many Japanese grocery stores stock them. Eating umeboshi in Japan is the equivalent of the English expression "an apple a day".Children's candy shops sometimes carrykarikari ume, or prepackaged, crunchy pickled ume, and dried umeboshi.
This Japanese style traditional condiment is believed to be a digestive aid, for prevention of nausea and systemic toxicity, including hangovers. Green ume extract is used as atonicin Japan. The citric acid is believed to act as an antibacterial, help to increase saliva production and assist in the digestion of rice. Additionally, umeboshi is claimed to combat fatigue (historically given as part of a samurai's field ration) and protect against aging.
According to a 2018 study, umeboshi may have anti-allergiceffects, and "suggested thatumehas the potential to inhibitmast celldegranulationand may be associated with reduced risk of allergic symptoms in women."
Pitted traditional umeboshi per 100 g contains:
Traditional (non-reduced sodium versions) umeboshi are roughly one quarter salt.
The umeboshi style of pickling is common in Japan and is similar in style to other Asian preserved pickling techniques found in China, Vietnam, and Korea.
In Vietnam, a very similar variety of pickled ume is calledxí muộiorô mai[vi].
In thePhilippines, this is calledkiamoyortsampoy, and is usually drier. Kiamoy and tsampoy were two types of Filipino-Chinese plum pickle that was transported via theManila galleontoMexico, where it is known aschamoyand is usually made withapricot,umeortamarindand a mix of salt and dry chili.
InSouth Asiancountries,Indian gooseberriescalledamlainHindioramalainNepaliis prepared in similar way, sometimes with sugar syrup.
In South Africa, a similar style of preserved dried fruit is calledmebosinAfrikaans, the name of which seems to derive from the Japanese via Dutch trade. Usually, apricot is used to produce a salty, acidic variety, although other, sweetened varieties made from other fruits are also colloquially calledmebos.