umeboshi

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Umeboshi

Umezuke (not dried)

Umeboshi (Japanese: 梅干; literally "dried ume") are pickled ume fruits common in Japan. Ume is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. Umeboshi, which are a popular kind of tsukemono (pickles) and are extremely sour and salty, are usually served as side dishes for rice or stuffed inside of rice balls (sometimes without removing their seeds inside) for breakfast and lunch, and are occasionally served boiled or seasoned for dinner.

Pickled ume which are not dried are called umezuke (梅漬け).

Physical characteristics

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Umeboshi are usually round, and vary from unwrinkled to very wrinkled. They taste salty, and are extremely sour due to high citric acid content – in the past they were known to corrode their way through aluminium lunch boxes if kept in the same spot every day. It is thought that this occurred because the processing technology of the aluminum lunch box was still immature immediately after the end of the war.

The central area of Wakayama prefecture is known throughout Japan for the number and quality of its ume and umeboshi. The town of Minabe, Wakayama, in particular, grows more ume and produces more umeboshi than any other town in all of Japan.

Umeboshi per 100g contains elements as follows.

• Calorie 33kcal
• Protein 0.9g
• Fat 0.2g
• Carbohydrate 10.5g
• Sodium 8700 mg
• Potassium 440 mg
• Manganese 0.23 mg
• VitaminA 7μg
• VitaminB₁ 0.02 mg
• VitaminB₂ 0.01 mg
• Cholesterol 0 mg
• Dietary fiber 3.6g
• salt 22.1g

Production

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Umeboshi being dried in the sun

Dry umeboshi

Umeboshi are traditionally made by harvesting ume fruit when they ripen around June and packing them in barrels with salt. A weight is placed on top and the fruit gradually exude juices, which accumulate at the bottom of the barrel. This salty, sour liquid is marketed as umezu (梅酢; often translated as "ume vinegar"), although it is not a true vinegar.

Most modern umeboshi are made by using less salt and by pickling the ume in a seasoned liquid or vinegar. They are typically dyed red using purple perilla herbs (called akajiso), or flavoured with katsuobushi, kombu or even sweetened with honey. Because modern methods of preservation use less salt, they usually contain an artificial preservative to extend shelf life.

Eating

Umeboshi are usually eaten with rice, in small quantities.

As part of a bento (Japanese lunchbox), a single umeboshi is often placed in the centre of the rice to recreate the flag of Japan, the Hinomaru Bento. Umeboshi is claimed to fight bacteria. It is claimed that placing an umeboshi on the rice will inhibit bacteria (although umbeoshi are over 20% salt and salt acts as a preservative anyway). The sour and salty umeboshi is also claimed to help digestion.

It is also a common ingredient in onigiri, rice balls wrapped in nori, and they may also be used in makizushi. Makizushi made with umeboshi may be made with either pitted umeboshi or umeboshi paste (which is cheaper), often in conjunction with slivered fresh green perilla (shiso) leaves.

Umeboshi is often used as a cooking accent to enhance flavor and presentation.

Umeboshi may also be served as a complement of a green tea or a drink with shochu and hot water.

Drinking a cup of umeshu before a meal is claimed to increase the appetite.

Umeboshi were esteemed by the samurai to combat battle fatigue. The standard Japanese folk remedy for colds and flus is okayu (boiled rice) with umeboshi.

Children's candy shops sometimes carry karikari ume, or prepackaged, crunchy pickled ume.

Umeboshi are often eaten as snacks; in the United States many Japanese grocery stores stock umeboshi. Eating umeboshi in Japan is the equivalent of the United States "an apple a day."^[1]

Health

This Japanese style traditional pickle is considered good for digestion, prevention of nausea, and for systemic toxicity, including hangovers. Green ume extract is even used as a tonic in Japan. The citric acid is claimed 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.^[2]

Similar foods

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. ^[3]

In Vietnam, a very similar variety of pickled ume is called xí muội or ô mai.

In South Asian countries there is a similar food called Amla in Hindi, prepared in the same way but with Indian Gooseberries instead of Ume.

See also

Wikimedia Commons has media related to: Umeboshi

• Ume
• Li hing mui
• Amla
• Wikibooks:Cookbook:Umeboshi

References

1. ^ "Umeboshi: World's Strangest Hangover Cures." Travel and Leisure. Retrieved on March 8, 2009.
2. ^ http://www.mitoku.com/products/umeboshi/healthbenefits.html
3. ^ The 150 healthiest foods on earth. By Johnny Bowden

External links

• Let's make umeboshi (in Japanese with many illustrations)
• A homemade pickled Ume(Umeboshi-Japanese apricot) and Various recipes information site.