Umeboshi is pickled plum with the color of red using akajiso. It is usually used as food as well as for medicinal purpose.
Umeboshi, a staple of Japanese traditional cuisine, is a pickled plum notable for its sour and salty flavor, traditionally using red shiso leaves.
Originating from China, umeboshi is often wrongly identified as a plum—it is actually closer to a Japanese apricot.
First documented in the mid-Heian period, umeboshi not only served culinary roles but also medicinal purposes, as seen when Emperor Murakami reportedly recovered from illness by consuming it.
Over time, umeboshi evolved, with variations like honey umeboshi becoming popular due to a milder taste.
Traditional umeboshi is both salty and sour, but in recent years, less salty versions have emerged.
Besides being used in dishes like ochazuke and furikake, it's celebrated for its health benefits, such as promoting fatigue recovery and improving calcium absorption, thanks to its abundance of citric and malic acids.
Kishu Nanko, a distinguished brand from Minabe, Waka, is known for its large, soft-fleshed umeboshi.
Other notable types include Shirahoshi, valued for its lower salt content yet maintaining robust flavor, and Konbu Umeboshi, favored for its balanced combination of umami and sweetness.
These pickled plums are not only a culinary delight but also often associated with good health and well-being.
For those interested in making umeboshi at home, a precise recipe involving shochu, salt, and sugar outlines the fermentation process, essential for producing traditional-style umeboshi.
The page also highlights Minoura, a pioneering store in low-salt umeboshi, adding to the popularity and accessibility of umeboshi across Japan, offering a rich selection from various regions, perfect for gifts or personal enjoyment.