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Encyclopedia > Umeboshi

Umeboshi (Japanese: ; literally "dried ume") are pickled umes. An ume is a type of prunus which is often called a plum but is actually more closely related to the apricot. Umeboshi are a type of tsukemono. Tsukemono are traditional Japanese style pickled foods and are very popular in Japan. Download high resolution version (1168x732, 129 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1168x732, 129 KB) Wikipedia does not have an article with this exact name. ... Binomial name Prunus mume Siebold & Zucc. ... Cucumbers gathered for pickling. ... Binomial name Prunus mume Siebold & Zucc. ... Binomial name Prunus mume Siebold & Zucc. ... Species Prunus alabamensis Prunus alleghaniensis Prunus americana Prunus andersonii Prunus angustifolia Prunus armeniaca Prunus avium Prunus caroliniana Prunus cerasifera Prunus cerasus Prunus domestica Prunus dulcis Prunus emarginata Prunus fasciculata Prunus fremontii Prunus fruticosa Prunus geniculata Prunus glandulosa Prunus gracilis Prunus grayana Prunus havardii Prunus hortulana Prunus ilicifolia Prunus japonica Prunus... Species See text. ... Binomial name Prunus armeniaca L. For other uses, see Apricot (disambiguation). ... Tsukemono (漬物) are Japanese pickles. ... Tsukemono (漬物) are Japanese pickles. ... There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people have diversified immensely over the past century or so. ... Cucumbers gathered for pickling. ...

Umeboshi are usually round, and vary from unwrinkled to very wrinkled. They taste salty, and are extremely sour due to high citric acid content. Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ... Citric acid is a weak organic acid found in citrus fruits. ...

Umeboshi are often cited in Japan as being extremely healthy, despite the high salt content.


Making 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 "ume vinegar," although it is not a true vinegar.[1] The salted fruits are then dried in the summer sun for about 3 days. Umeboshi made in this way keep extremely well (for decades or even centuries, see below), and are very salty (approx 20%). Binomial name Prunus mume Siebold & Zucc. ... Edible salt is mostly sodium chloride (NaCl). ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ...

Many modern umeboshi are not made in this way; usually less salt is used, and the ume are pickled in seasoned pickling liquid, or vinegar. These include umeboshi dyed red using purple perilla herbs (called akajiso), or flavoured with katsuobushi, kombu or even sweetened with honey. Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. ... Katsuobushi shavings from a package Katsuobushi (鰹節; かつおぶし) (Chinese: 柴魚; chai2 yu2; lit. ... Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ... A jar of honey, shown with a wooden honey server and scones/biscuits. ...

Eating Umeboshi

Umeboshi are usually eaten with rice, in small quantities at a time due to its extreme sourness and saltiness. This article needs additional references or sources for verification. ...

  • 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.
  • It is also a common ingredient in onigiri, rice balls wrapped in nori.
  • As a complement of a green tea or a drink with shochu and hot water.

This article or section does not adequately cite its references or sources. ... Civil and state flag and ensign (Aug 13, 1999. ... Onigiri Onigiri (お握り) also known as Omusubi (おむすび) is a Japanese (short grain) rice ball snack most commonly formed into triangle or oval shapes and wrapped in seaweed (nori). ... Nori. ... Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ... ShōchÅ« (焼酎; lit. ...


  • Among the Japanese, umeboshi are believed to be good for health. The standard Japanese folk remedy for colds and flus is okayu (Japanese congee) with umeboshi.
  • Umeboshi's popularity as an accompaniment to bento lunch boxes is thought to be partly due to its high salt and citric acid content, which acts as a preservative for rice.
  • Traditionally made umeboshi can be kept for a very long time without spoiling.
  • Umeboshi were known to corrode through aluminium lunch boxes, which were common in pre- and post-war Japan, if placed in the same spot every day.
  • Children's candy shops sometimes carry karikari ume, or prepackaged, crunchy pickled ume.

A traditional healer in Côte dIvoire Folk medicine refers collectively to procedures traditionally used for treatment of illness and injury, aid to childbirth, and maintenance of wellness. ... Acute viral nasopharyngitis, often known as the common cold, is a viral infectious disease of the upper respiratory system (nose and throat). ... Influenza, commonly known as flu, is an infectious disease of birds and mammals caused by an RNA virus of the family Orthomyxoviridae (the influenza viruses). ... Okayu is a type of rice porridge, native to Japan and eaten throughout the Far East. ... Rice congee is a type of Asian rice porridge known as zhōu (粥 or juk in several Chinese dialects and Korean, and pronounced kayu in Japanese). ...

See also

Wikimedia Commons has media related to:

Image File history File links Commons-logo. ... The Wikimedia Commons (also called Wikicommons) is a repository of free content images, sound and other multimedia files. ... Binomial name Prunus mume Siebold & Zucc. ...

External links

  • Let's make umeboshi page in Japanese only.

  Results from FactBites:
Metropolis - Big in Japan: Umeboshi (667 words)
The demand for umeboshi also steadily increased due to its use as a color fixative for cosmetics, a fabric dye and a medicine.
The first record of umeboshi being used for medicinal purposes is in the tenth century, when it was reportedly used to treat Emperor Murakami.
A more popular way of eating umeboshi is as a dressing, known as umeshoyu; one finely chopped umeboshi is mixed with two tablespoons of shoyu (soy sauce) and sake (rice wine) or mirin (sweetened sake) to taste and served with chicken, seafood or salad.
  More results at FactBites »



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