Follow us

Food

Umeboshi: properties and uses of Japanese plums

Umeboshi

Umeboshi are small plums typical of Japan, rich in beneficial properties. Let’s find out what they are and how to use them in the kitchen.

Umeboshi are Japanese plums , used since ancient times in traditional oriental medicine, to treat numerous diseases. In fact, these small fruits belong to the Asian variety of the Prunus Mume apricot and are more similar to our apricots than to plums. The name “umeboshi” means “dried plums” and therefore refers not to the fruit itself, but to its preparation.

The plums are picked in early summer, when they are still green and very acidic, and are immersed in water for a night to deprive them of their bitter taste. Then, they are placed in special containers, arranged in layers, covered with salt, crushed by a weight and stored in a cool and dry place to activate the fermentation . After about a month, the plums are left in the air to dry out. Finally, they are immersed in a mix of vinegar and red leaves , which gives them their typical color, and left to mature for about a year.

Umeboshi
Umeboshi

Umeboshi: the properties

In addition to being very flavorful, umeboshi plums are also rich in beneficial properties. Despite being very acidic, they have an alkalizing effect and help rebalance the pH. For this they are very useful in case of nausea, hyperacidity and digestive problems. They also stimulate the appetite and are great for cleansing the liver .

According to traditional Japanese medicine, prunes have a toning effect , defeat fatigue and prevent numerous diseases, such as anemia, flu and colds, thanks to their natural antibiotic and antibacterial properties.

Umeboshi: the contraindications

Umeboshi plums have no particular contraindications . Obviously, you shouldn’t eat too many, especially in case of hypertension, because they contain a lot of salt.

Umeboshi: the uses

The Japanese love to start their day with a cup of green tea and a salted plum. Umeboshi can be eaten whole or reduced to a pulp, alone or to season boiled rice and other dishes.

Advertisement

Read also

Food1 hour ago

What to eat after throwing up: the rules to follow to get better

What to eat after vomiting? Let’s find out together and learn to distinguish foods that are good from those that...

Recipes3 hours ago

Pistachio salami is sweet and incredibly tasty!

Pistachio salami is perfect when you are in a hurry but you don’t want to give up the pleasure of...

Recipes18 hours ago

Apple and celeriac salad: a light and natural dish

The apple and celeriac salad is a light and quick dish to make, ideal as a side dish for meat...

Recipes21 hours ago

Fresh and light, the limoncello cake will conquer everyone

Preparing the limoncello cake is really simple. In no time you will have your quick dessert ready for any occasion....

Recipes23 hours ago

Yellow pumpkin lasagna, a recipe that tastes of autumn

Today we prepare pumpkin lasagna. Here is a natural and genuine recipe for a vegetarian first course perfect for the...

Recipes1 day ago

A simple and versatile first course? Risotto with Philadelphia!

Simplicity meets goodness in a single dish, the creamy risotto with Philadelphia. Here is the easy and versatile recipe. Do...

Food1 day ago

Sweet potatoes: the properties that make them particularly valuable

Let’s discover sweet potatoes and the properties that make them both an excellent food for health and a more than...

Recipes1 day ago

Two ingredients for a typical Apulian dessert: landed almonds

Almonds and dark chocolate. Nothing else is needed to prepare the landed almonds, a typical Apulian Christmas dessert. The Italian...

Advertisement
Advertisement