Umeboshi (

Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...

: 梅干し, pronounced , literally 'dried

ume ''Prunus mume'' is an East Asian and Southeast Asian tree species classified in the ''Armeniaca'' section of the genus ''Prunus'' subgenus ''Prunus''. Its common names include Chinese plum, Japanese plum, and Japanese apricot. The flower, long ...

') are

pickled Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called ...

( brined) ''

'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. ''Ume'' (''

Prunus mume ''Prunus mume'' is an East Asian and Southeast Asian tree species classified in the ''Armeniaca'' section of the genus ''Prunus'' subgenus ''Prunus''. Its common names include Chinese plum, Japanese plum, and Japanese apricot. The flower, long ...

'') is a species of

fruit-bearing tree A fruit tree is a tree which bears fruit that is consumed or used by animals and humans — all trees that are flowering plants produce fruit, which are the ripened ovaries of flowers containing one or more seeds. In horticultural usage, t ...

in the genus ''Prunus'', which is often called a "plum", but is actually more closely related to the apricot. Pickled ''ume'' which are not dried are called ''umezuke'' (梅漬け). Umeboshi are a popular kind of Japanese ''tsukemono'' ('pickled thing'; preserved or pickling, fermented) and are extremely sour and salty. Sweet umeboshi made with honey also exist. They are usually served as a side dish for rice or eaten on onigiri, rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner.

Physical characteristics

Umeboshi are usually round and vary from smooth to very wrinkled. Usually they taste salty, and are extremely sour due to high citric acid content, but sweeter versions exist as well.Itoh, Makiko,
Umeboshi: perfect in any culinary pickle
, ''Japan Times'', 25 May 2012, p. 18 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 Japan.

Production

Umeboshi are traditionally made by harvesting

fruit when they ripen around June and packing them in barrels with 20% Edible salt, salt per weight of fruit. The salt extracts juice, which the ume then soak in for about two weeks. This salty, sour liquid is marketed as ''umezu'' (wikt:梅, 梅wikt:酢, 酢; often calqued as 'ume vinegar', although it is not a true Vinegar, vinegar.) Many varieties of umeboshi sold on the market are desalinated to a certain extent and re-soaked in a flavoring liquid. They are sometimes dyed red using Perilla frutescens var. crispa, purple perilla herbs (called ''akajiso'') or flavoured with ''katsuobushi'', ''kombu'' or even sweetened with honey. Because these flavored varieties end up at 3% to 15% salt content, they usually contain a natural or artificial preservative to extend shelf life. Natural preservatives include vinegar, alcohol and vitamin B1.

Consumption

Umeboshi are usually eaten in small quantities with rice, for added flavor. It is also a common ingredient in ''onigiri'', rice balls wrapped with ''nori'' and they may also be used in ''sushi, 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 frutescens var. crispa, perilla (''shiso'') leaves. The standard Japanese folk medicine, folk remedy for common cold, colds and influenza, flus is ''okayu'' (rice congee) with umeboshi. Another usage of umeboshi is in ume ochazuke, chazuke, a dish of rice with poured-in green tea topped with umeboshi. Umeboshi were esteemed by the samurai to combat battle fatigue, a function of their salt and citric acid content, among other factors. Salt, citric acid, and polyphenols also contribute to their antimicrobial activity, so they are a natural preservative for foods and help prevent food poisoning and other bacterial stomach problems. Umeboshi is used as a cooking accent to enhance flavor and presentation. They may also be served as a complement of a drink with ''shochu'' and hot water. Umeboshi are often eaten as snacks; in the United States and Australia, many Japanese grocery stores stock them. Eating umeboshi in Japan is the equivalent of the English expression "an apple a day". Children's candy shops sometimes carry ''karikari ume'', or prepackaged, crunchy pickled ume, and dried umeboshi.

Health

This Japanese style traditional condiment is believed to be a digestive aid, prevention of nausea, and for systemic toxicity, including hangovers. Green ume extract is used as a herbal tonic, tonic in Japan. The citric acid is believed 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.

Nutrition

Pitted traditional umeboshi per 100 g contains: (English version of the :ja:日本食品標準成分表) * Direct link to the XLSX file: * Item No.=07022 "Umeboshi" (pickled and dried mume), salted pickles (traditional salty recipe) * Item No.=07023 "Umeboshi" (pickled and dried mume), seasoned pickles (reduced-salt version) * Column W: Sodium (mg/100g); Column BE: Salt equivalent (g/100g). "Salt equivalent" is not "Sodium". In Japanese food labels, the amount of sodium is often not printed and salt equivalent value is used instead, which is roughly 2.5 times larger than the amount of sodium. *Energy 138 kJ *Protein 0.9 g *Fat 0.2 g *Carbohydrate 10.5 g *Sodium 8700 mg *Potassium 440 mg *Manganese 0.23 mg *VitaminA 7 μg *VitaminB₁ 0.02 mg *VitaminB₂ 0.01 mg *Cholesterol 0 mg *Dietary fiber 3.6 g *Water 65.1 g Traditional (non-reduced sodium versions) umeboshi are roughly one quarter salt.

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.The 150 healthiest foods on earth. By Johnny Bowden In Vietnam, a very similar variety of pickled ume is called ''xí muội'' or ''ô mai''. In the Philippines, this is called kiamoy or tsampoy, and is usually drier. Kiamoy and tsampoy were two types of Filipino-Chinese plum pickle that was transported to Mexico via the Manila galleon, where it is known as ''Chamoy (Sauce), chamoy'' and is usually made with apricot,

or tamarind and a mix of salt and dry chili. In South Asian countries, Phyllanthus emblica, Indian gooseberries called ''amla'' in Hindi or ''amala'' in Nepali language, Nepali is prepared in similar way, sometimes with sugar syrup. In Mexico, it is known as ''Chamoy (Sauce), chamoy'' and is usually made with apricot,

or tamarind and a mix of salt and dry chili. In South Africa, a similar style of preserved dried fruit is called ''mebos'' in Afrikaans, the name of which seems to derive from the Japanese via Dutch trade. Usually, apricot is used to produce a salty, acidic variety, although other, sweetened varieties made from other fruits are also colloquially called ''mebos''.

References

External links

Homemade pickled ume and various recipes
{{Authority control Japanese cuisine Japanese pickles Plum dishes