Sushi - Sushi Ingredients
(Condiments) - Umeboshi
is a very sour pickle made from
fermented plums. The plums are picked before they are ripe and dried
couple days during the winter. Then they are heavily salted and packed
along with red perilla leafs for over a year. During this time, the
process produces plum vinegar and becomes very sour. The plum turns
very soft. Unlike other pickled Japanese vegetables, umeboshi does not
strong smell, but a pleasant one. There are some umeboshi that have
pickled for over 50 years and they are prize for their complicated
Unfortunately, many umeboshi are not completely fermented these days.
artificially flavored with salt and vinegar, and lack their true
is a natural trend of favoring umeboshi that are not too sour and honey
often added in some products.
is high in citric acid and acts as
a antibacterial agent. They were put in lunch boxes in Japan
prevent spoilage. It also acts as a digestive for patients with
is finely chopped into a paste, and used in small amounts on some
light fishes. The fresh fragrance of the umeboshi matches fishes with
aromas. It is also rolled along with fresh perilla leaf to cleanse the
and finish the night.