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Umeboshi 2016/8/16 22:48
Hello guys,

I apologize for rather lame question. I was finally able to buy a pack of umeboshi plums in my local Asian market and instantly fall in love with them.

Have never experienced such intensive and heavenly flavour, so my question is how often to eat them? My family is full of pickles eaters. From pickled cucumbers, beetroot, cabbage salad, corn etc, so I think my body is accustom to high sodium levels.;D But still would love to know how frequently are umeboshi eaten. And if you can add them to different dishes other than plain rice.
Also I have read that you can add them to your green tea?
by baranica  

Re: Umeboshi 2016/8/17 10:28
If your body is OK with high sodium level (not just "used to" it :)) then you can enjoy like a few a day - I mean, it is just a type of pickled plant. Some people place one in their rice in their lunch box to keep it from going bad too. If you need to watch out for your salt intake, though, you might want to check the salt percentage (often it's mentioned on the pack).

I don't put on in my green tea, some people do; I use it as part of salad dressing (remove the stone, chop, then mix with some other ingredients).
by AK rate this post as useful

Re: Umeboshi 2016/8/17 10:30
There is a site concerning to Umeboshi dish.
Please use the translater site.

http://cookpad.com/search/%E6%A2%85%E5%B9%B2%E3%81%97%20%E6%96%99%E7%9...

I love the sald dressing with Umeboshi.
http://cookpad.com/recipe/1782131

by biwakoman rate this post as useful

Re: Umeboshi 2016/8/17 10:46
Making umeboshi/~ early step a lot of(pretty much) "solt(normal)" using.
https://en.wikipedia.org/wiki/Umeboshi
http://www.nakatafoods.co.jp/process/umeboshi.html
(step 05 : white powder is so)

So for baby and elder is not recommed when eating onece a lot.
Eating morning,lunch,dinner also anytime no problem.
Just "solty". (Don't eat hard seed)
In hottest summer/after hard sports play pretty good by a lot of out.

This is most famous cooking recipe posting web in Japan.
http://cookpad.com/search/%E6%A2%85%E5%B9%B2%E3%81%97
Now over 30000 umeboshi recipes posted :)

With Green tea also no probrem.
Just into hot water(normal) will be solty drink "~/ume-yu".
https://iemo.jp/54645
http://josei-bigaku.jp/umekenkou55436/
Especiallty good for too much eating and drunk after.

And, planting the left seeds may successful in your country.
https://horti.jp/6204
http://bonsaiworld.blog.jp/archives/1022482017.html
Ume is one of very strong plant/tree. (seed,too)
Seems some countries cannot umeboshi import/bringing back.
by MpS (guest) rate this post as useful

Re: Umeboshi 2016/8/17 10:53
My Japanese grandparents always say not to eat more than one a day because of the salt level, but they're my favorite food so I don't always follow that advice. Those who are sensitive to sodium should read package info though to make sure they don't overdo it.

Btw, what type did you try. Most asian food stores I've visited seem to only carry a tiny selection of mostly artificially produced Umeboshi. If that's the case, but there's a huge selection of variations out there of flavors and refinements (like good wines) waiting to be explored!
by yllwsmrf rate this post as useful

Re: Umeboshi 2016/8/17 11:15
Some umeboshi are aged for years and they are very expensive. My Vietnamese friend loves to make salty plum soda (umeboshi, salt, soda water, ice, and optional sugar) with umeboshi, but her Japanese husband cringes to see expensive umeboshi being used this way. It's very delicious.
by Mei (guest) rate this post as useful

Re: Umeboshi 2016/8/18 17:19
Thank you very much for all your answers and recommendations. :)
Those recipe sites are just great thanks, I have a new source of recipes in general! ;D

@yllwsmrf: You know, here in my country, is very limited selection of all Asian goods you can get. So I have no idea what type I have tried. Only type they had on stock. ItLs nothing fancy, I guess, the price was too affordable for that. ;D But still, since I cannot compare it with other umeboshi types and brands, the taste of this one is just perfect!
by baranica rate this post as useful

Re: Umeboshi 2016/8/18 22:05
Apart from the salt level, umeboshi is thought to be, and in fact is, a super health food.

Since it cures diarrhea, travelers often bring along several when going to countries where water is not so good. In fact, when my regular medicine didn't work after accidentally drinking faucet water in Mexico, umeboshi worked like magic.

Not only umeboshi itself but "ume-zu", meaning "plum vinegar" which is the juice that naturally is left behind when pickling umeboshi, is great for revitalizing you in such hot weather as what we're suffering here in Japan now. My grandmother would add water to umezu for me to drink when I got home from summer school, but nowadays I add non-sugar soda instead. You might be able to buy bottled umezu if you ask at the Asian food store. Add enough water or soda so that it's only just as salty as soup. It regains the salt and water you lose from sweating.

Nowadays you can buy low-salt umeboshi, which I can eat at least five in a row, but be careful because it may contain additives instead of the salt that's supposed to be there to preserve it.

Actually, I wonder what kind of umeboshi you ate. Some are not the genuine type, and may contain chemical additives. It's sad to say that most umeboshi sold regularly at stores contain some kind of additive, be it natural additives.

Anyway, you can use your imagination to eat umeboshi in numerous ways. For example, it's also typical to stew raw sardines with umeboshi so that the strong smell will become mild. I think the extract or something works to soften the meat as well.

It is said that real umeboshi can be preserved for centuries. At least, the idea of this food is that old enough, which means that it's made of wisdom that was nurtured through history.
by Uco rate this post as useful

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