Umeboshi
Umeboshi[edit | edit source]
Umeboshi (__) are pickled ume fruits common in Japan. They are known for their distinctive sour and salty taste, and are often served as a side dish or used as a filling for onigiri (rice balls). Umeboshi are traditionally made by drying ume fruits in the sun and then pickling them in a brine solution.
Preparation[edit | edit source]
The process of making umeboshi begins with the harvesting of ume fruits, which are similar to apricots and plums. The fruits are picked when they are still green and firm. After harvesting, the ume are soaked in water to remove any bitterness. They are then layered with salt in a container and left to ferment for several weeks.
During the fermentation process, the ume are pressed to remove excess liquid, which is known as umezu. The ume are then dried in the sun for several days, a process known as "doyoboshi." After drying, the ume are placed back into the umezu or a new brine solution to continue fermenting.
Variations[edit | edit source]
There are several variations of umeboshi, depending on the region and the specific preparation methods. Some umeboshi are flavored with shiso leaves, which give them a reddish color and a slightly different taste. Others may be sweetened or have additional spices added.
Health Benefits[edit | edit source]
Umeboshi are believed to have various health benefits. They are high in citric acid, which is thought to aid digestion and improve energy levels. Umeboshi are also said to have antibacterial properties and are sometimes used as a natural remedy for nausea and fatigue.
Cultural Significance[edit | edit source]
In Japanese culture, umeboshi are often associated with longevity and health. They are a traditional food that has been consumed for centuries and are commonly included in bento boxes. Umeboshi are also used in Japanese cuisine to add flavor to dishes and are sometimes served with rice or tea.
Related Pages[edit | edit source]
References[edit | edit source]
- "Umeboshi." Japan: An Illustrated Encyclopedia. Tokyo: Kodansha, 1993.
- Shurtleff, William, and Akiko Aoyagi. "The Book of Miso." New York: Ballantine Books, 1976.
- "Umeboshi: The Japanese Superfood." Japan Times, 2020.
Umeboshi
Umeboshi
Umeboshi
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates, categories Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
