Umeboshi (noun) – [uːmeːboʃi]
Origin: Umeboshi comes from Japanese, where “ume” refers to the Japanese plum (apricot) and “boshi” means dried. This traditional Japanese ingredient has a long history, dating back to the Heian period (794 to 1185 AD). Umeboshi are deeply rooted in Japan and are valued both as a food and in folk medicine.
Meaning: Umeboshi are dried and pickled ume fruits, known for their strong sour and salty taste. These small, typically red fruits are traditionally made by pickling in salt and then drying in the sun, which gives them their characteristic imprint. They are often used as preservatives and have a reputation in Japan for being very healthy, with said digestive and anti-fatigue effects.
Uses: Umeboshi are used in many ways in Japanese cuisine. They can serve as an accompaniment to rice dishes, wrapped in onigiri (rice balls), or served as part of bento boxes. In addition, they are a popular ingredient in dressings and sauces, with their tart aroma bringing out other tastes. In natural medicine, umeboshi are used to relieve digestive discomfort and promote overall health.
Example sentences:
- A typical Japanese breakfast might include an umeboshi to strengthen the body for the day.
- Umeboshi paste is often used in macrobiotic recipes to add a sour touch to dishes.
Umeboshi are rich in antioxidants and are associated with a number of health benefits. They contain citric acid, which can invigorate tired muscles and promote the absorption of calcium. Its alkalizing effect is said to help maintain the balance of the acid-base balance in the body. Traditionally, they are also used in Japan as a hangover remedy and to prevent nausea.
Notes: Although umeboshi are not as well-known in the Western world as other Japanese foods, they are gaining popularity due to their health benefits and unique taste. In natural grocery stores and online, they are available as whole fruits, paste, or even juice. Umeboshi are a prime example of Japan’s ability to use natural resources to create products that are both delicious and beneficial for health.
Making umeboshi is a traditional process that requires patience and care. The plums need to be harvested, soaked, salted and dried in the right order, which is often done in the hot summer sun. After drying, the umeboshi are often rolled in red shiso (perilla leaves), which gives them their typical red color and adds additional flavor. The entire process can take several months.
