16 Facts About Umeboshi (Pickled Plums)
Umeboshi, also known as pickled plums, is a traditional Japanese food made from ume fruits. These fruits are a type of apricot or plum and are pickled in a salty brine made from red shiso leaves and sea salt. Umeboshi has a unique, salty-sour flavor and is often used as a condiment or ingredient in Japanese cuisine. In this article, we will explore 16 facts about umeboshi that will help you understand and appreciate this delicious and healthful food.
Introduction
Umeboshi has been a staple of the Japanese diet for centuries. They are believed to have originated in China, where they were used for their medicinal properties. In Japan, umeboshi have been used for both culinary and medicinal purposes for over 1,000 years. Today, umeboshi is enjoyed by people all over the world for its unique flavor and numerous health benefits.
Facts About Umeboshi
- Umeboshi are made from ume fruits. Ume fruits are a type of apricot or plum that are native to China and Japan. They are small, green, and sour when unripe.
- Umeboshi are pickled in a salty brine. The brine is made from red shiso leaves, sea salt, and sometimes sake or mirin. The ume fruits are soaked in the brine for several months, which gives them their distinctive salty-sour flavor.
- Umeboshi are a good source of vitamins and minerals. They are rich in vitamin C, iron, potassium, and calcium. They also contain small amounts of other essential nutrients, such as magnesium and phosphorus.
- Umeboshi has numerous health benefits. They are believed to aid in digestion, boost the immune system, and reduce inflammation. They are also thought to help prevent fatigue and promote overall health and well-being.
- Umeboshi are a popular ingredient in Japanese cuisine. They are often used as a condiment or flavoring in rice dishes, soups, and salads. They are also used to make umeboshi paste, which is a popular spread for rice balls and crackers.
- Umeboshi can be eaten on their own. They are often served as a side dish or snack with rice or tea. Some people also enjoy eating them with a little bit of sugar or honey to balance their sour flavor.
- Umeboshi are a natural preservative. The high salt content of the pickling brine helps to preserve the ume fruits and prevent them from spoiling. This is why umeboshi has been a popular food in Japan for centuries, even before refrigeration was available.
- Umeboshi are often used in traditional medicine. They are believed to have numerous medicinal properties, including the ability to relieve nausea, promote digestion, and reduce fatigue.
- Umeboshi are a good source of antioxidants. They contain several antioxidants, including vitamin C, flavonoids, and anthocyanins. These antioxidants help to protect the body against damage from free radicals.
- Umeboshi are low in calories. A single umeboshi plum contains only about 5 calories. This makes them a great choice for those who are trying to lose weight or maintain a healthy weight.
- Umeboshi are a good source of fiber. They contain about 1 gram of fiber per plum. This helps to promote healthy digestion and regularity.
- Umeboshi are often used as a hangover remedy. The high salt content of umeboshi can help to replenish electrolytes and alleviate dehydration, which are common symptoms of a hangover.
- Umeboshi is a popular food for children. They are often served as a snack or lunchbox treat, as their sour flavor is appealing to many children.
- Umeboshi are a good source of probiotics. The fermentation process used to make umeboshi creates beneficial bacteria, such as Lactobacillus and Bifidobacterium, which can help to support a healthy gut.
- Umeboshi is a sustainable food. Ume fruits are often grown using traditional, sustainable farming methods, such as organic or biodynamic farming. This helps to protect the environment and promote sustainability.
- Umeboshi is a versatile ingredient. They can be used in a variety of dishes, from savory to sweet. They can be added to rice dishes, soups, and salads, or used to make umeboshi paste, dressings, and marinades.
FAQ
What is umeboshi?
Umeboshi are pickled ume fruits, which are a type of fruit-bearing tree in the genus Prunus. They are commonly known as “salted Japanese plums” or “preserved plums” and are widely consumed in Japan. Umeboshi are extremely sour and salty, but sweeter versions also exist. They are often served as a side dish for rice or used in rice balls.
How are umeboshi made?
Umeboshi are traditionally made by harvesting ripe ume fruit around June and packing them in barrels with salt. The salt extracts juice from the fruit, and the ume soak in this salty liquid for about two weeks. The resulting liquid is known as umezu, which is sometimes marketed as “ume vinegar.” Many commercially available umeboshi are desalinated to some extent and re-soaked in a flavoring liquid. They may also be dyed red using perilla herbs or flavored with katsuobushi, kombu, or honey.
What are the health benefits of umeboshi?
Umeboshi is believed to have several health benefits. It is considered a digestive aid and is used to prevent nausea and systemic toxicity, including hangovers. The citric acid in umeboshi is believed to act as an antibacterial and help increase saliva production and digestion. Umeboshi is also claimed to combat fatigue and protect against aging. A 2018 study suggested that umeboshi may have anti-allergic effects and be associated with a reduced risk of allergic symptoms in women.
Conclusion
Umeboshi are a delicious and healthful food that have been enjoyed in Japan for centuries. They are made from ume fruits, which are pickled in a salty brine made from red shiso leaves and sea salt. Umeboshi have a unique, salty-sour flavor and are a good source of vitamins, minerals, and antioxidants. They are often used as a condiment or ingredient in Japanese cuisine, but can also be eaten on their own. Umeboshi have numerous health benefits and are a sustainable, versatile food that can be enjoyed in a variety of dishes.
