When it comes to unique flavors in Japanese cuisine, Umeboshi, or salted plums, truly stand out. This small but mighty fruit brings a distinctive combination of sour and salty that the Japanese enjoy in various dishes, especially as a side to rice. Salted Plum is not only a delicious part of Japanese food culture but also carries an interesting history and numerous health benefits that have made it a beloved daily staple in Japan.
What is Umeboshi?
Umeboshi translates to “salted plum” but the taste goes far beyond what one might expect from a simple dried fruit. The Ume, a Japanese apricot, resembles the plums in other countries, and after harvesting, it’s salted and left to ferment for a unique twist.
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This process has been around since the Heian period over 1,000 years ago, establishing salted plum as an enduring part of Japanese culinary tradition. When spring begins in Japan, the sight of red, pink, or white blossoms from the ume tree signals a new season and the start of the ume harvest.
These pickled plums aren’t typically eaten on their own, as their intense taste can be overpowering for some. Instead, they’re often added to rice balls (onigiri) or paired with plain white rice to enhance its flavor. For those who enjoy experimenting with tastes, salted plum also makes a great addition to salads, noodle dishes, and even sauces.
The health benefits of Umeboshi
Although umeboshi is low in calories, its mineral and dietary fiber content make it a valuable addition to any diet. Traditional salted plum contains up to a quarter of its weight in salt. However, today’s versions tend to have reduced salt levels, ranging from 10-15%. The combination of salt with the plum’s natural acidity is thought to aid digestion, reduce fatigue, and even help with nausea.
Japanese folklore holds that eating an salted plum daily is as beneficial as an apple a day, claiming to help maintain good health. However, it’s worth remembering that salted plum is still very high in sodium, so eating in moderation is key.
How to make Umeboshi at home
Making salted plum is fairly straightforward and involves just a few ingredients and some patience. If you have a stash of ripe yellow ume (Japanese apricots), some sea salt, and optional red shiso leaves, you’re all set. Here’s a simple way to go about it:
Preparation: Start with ripe, yellow ume, avoiding any damaged or discolored fruits.
Salting: Place the ume in a large pot and sprinkle sea salt – usually about 20% of the weight of the fruit – over the top. The salt will draw out moisture from the plums, which is crucial for both flavor and preservation.
Pressing: Use a lid or plate to cover the plums, placing a weight on top to ensure they’re fully submerged in their own juice. This should sit for about two weeks, allowing the plums to ferment.
Optional Red Shiso: After the fermentation, some people add red shiso leaves to give umeboshi a bright red color.
Drying: Finally, the plum are dried outdoors for at least three sunny days. Once dried, they’re ready to be stored and enjoyed for months to come.
This traditional recipe is easy to try at home, though it’s important to monitor the salt and fermentation time to ensure the plums preserve well.
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Types of Umeboshi
salted plum come in different varieties, with slight differences in texture, flavor, and drying methods:
Wet Umeboshi: These plums have been minimally dried, retaining a softer texture and a sharper taste. They’re often kept in their brine, making them an intense, sour experience for new tasters.
Dried Umeboshi: Dried salted plum is firmer, sometimes wrinkled, and easy to carry as a snack. With less moisture, the taste is concentrated, delivering a strong punch of salty-sour flavor.
Seasoned Umeboshi: Some salted plum are marinated with katsuobushi (bonito flakes) or sweetened with honey, giving a slightly milder taste. Honey salted plum is a good starting point for those new to the unique flavors of Japanese pickles.
Enjoying Umeboshi in Japanese Cuisine
For a small fruit, salted plum has a big impact on Japanese food culture. Here are a few popular ways to enjoy it:
With White Rice: Simply placing an umeboshi atop a bowl of rice creates a pleasing balance of salty, sour, and sweet flavors. The rice absorbs the intense taste, mellowing it out.
In Onigiri: Umeboshi-filled rice balls, or onigiri, are a classic snack. Sometimes paired with kombu (kelp) for added flavor, this filling is often enjoyed at picnics or on the go.
With Okayu and Ochazuke: Umeboshi adds a delightful kick to traditional dishes like okayu (rice porridge) and ochazuke (tea or broth over rice). Both dishes balance the strong flavor of umeboshi, creating a comforting meal.
Whether enjoyed in its traditional form or as a modern snack, salted plum is a delightful taste of Japan’s past and present.
