Japanese green plum are the fruits that are used to make umeboshi (pickled plum) and Japanese plum wine. These young bright green fruits are commonly consumed in East Asia for their medicinal health benefits
Ume plums are the fruit of the Japanese apricot tree, botanically classified as Prunus mume. They are actually an apricot but always referred to as a plum, and should not be confused with the common plum (P. salicina) or common apricot (P. armeniaca). They are seldom harvested when fully ripe, but rather picked when still young and used to make salty pickled plums called Umeboshi or plum wine.
are a Japanese fruit that have a distinctively sour taste. They’re similar to an apricot or a plum.
The absolute most common way to use the Ume plum is to pickle it with salt, making it into a condiment known as Umeboshi. Umeboshi can be used as garnish and to impart a sour taste to rice, pasta, and other dishes.
In Japan, the most common way to use ume plum is to pickle them with salt to make umeboshi (salted pickled plums). We usually serve umeboshi with rice, rice balls (onigiri) or as a delightful sour agent to pasta or salad dressing. We also extract the juice from ume and ferment it with sugar and salt.
When raw, Ume plums contain very few vitamins and minerals. However, when pickled they transform into a powerful food. Their high acidity has an alkalinizing effect on the body, neutralizing fatigue, stimulating the digestion, and promoting the elimination of toxins. Some Eastern medicinal philosophies even claim that, an Umeboshi a day is regarded as one of the best preventive medicines available.
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