Urban Platter Japanese Pickled Umeboshi Plums, 100g Urban Platter from urbanplatter.in
Introduction
Japanese pickled plum, also known as umeboshi, is a traditional delicacy that has been enjoyed for centuries. These small, tangy plums are pickled in salt and dried under the sun, resulting in a unique flavor that is both tart and salty. Umeboshi is often eaten as a condiment with rice, used as a filling for onigiri (rice balls), or served as a side dish with various Japanese meals. In this blog post, we will be sharing a simple recipe for making your own Japanese pickled plum, along with some nutritional information and tips on how to use them in your cooking.
Ingredients
To make Japanese pickled plum, you will need the following ingredients: - 1 pound fresh ume plums - 1 cup sea salt - 1 cup red shiso leaves (optional) - 1/2 cup sugar (optional)
Instructions
1. Rinse the ume plums in cold water and remove any stems or debris. Gently pat them dry with a clean towel. 2. Place the plums in a large bowl and sprinkle them with sea salt, making sure to cover each plum evenly. Mix well to ensure that the salt is distributed evenly. 3. Cover the bowl with a lid or plastic wrap and refrigerate for at least 12 hours, or up to 24 hours. This will allow the salt to penetrate the plums and draw out excess moisture. 4. After 12-24 hours, rinse the plums well with cold water and pat them dry. 5. If using, place the red shiso leaves in the bottom of a clean, dry jar. Add the plums on top of the leaves, making sure to pack them tightly. 6. Sprinkle sugar over the plums (if using) and then cover the jar with a lid or plastic wrap. 7. Store the jar in a cool, dark place for at least 1 month to allow the plums to ferment and develop their unique flavor. The longer you let them ferment, the stronger and more complex the flavor will become.
Nutrition
Japanese pickled plum is low in calories and contains a variety of nutrients. One plum (7g) contains approximately: - 7 calories - 1.5g carbohydrates - 0.1g protein - 0.1g fat - 0.5g fiber - 360mg sodium - 140mg potassium - 0.4mg iron - 4mg calcium It is also rich in antioxidants, which can help protect against oxidative damage and inflammation in the body.
Uses
Japanese pickled plum can be used in a variety of ways in your cooking. Here are some ideas: - Serve as a condiment with rice or sushi - Use as a filling for onigiri (rice balls) - Add to bento boxes or lunch boxes as a side dish - Mix with soy sauce and mirin to make a dipping sauce for grilled meats or vegetables - Add to salads or stir-fries for a tangy, salty flavor - Use as a garnish for cocktails or mocktails
Tips
- Make sure to use fresh, unblemished ume plums for the best flavor. - You can find ume plums at Asian grocery stores or online. - Red shiso leaves can be found at Japanese grocery stores or substituted with green shiso leaves or perilla leaves. - If you don't have a large enough jar, you can use multiple smaller jars. - Make sure to pack the plums tightly in the jar to prevent air pockets. - Store the jar in a cool, dark place to prevent spoilage. - The pickled plums will keep for up to a year if stored properly.
Conclusion
Japanese pickled plum is a unique and flavorful condiment that is easy to make at home. With its tangy, salty flavor and nutritional benefits, it is a delicious addition to any meal. Whether you use it as a condiment, filling, or side dish, Japanese pickled plum is sure to add a burst of flavor to your cooking. So why not give it a try and experience this traditional Japanese delicacy for yourself?