COOKING WITH UMEBOSHI

Umeboshi is one of our favorite umami seasonings featuring a unique tart, salty, tangy taste. Ume is Japanese for "plum" and boshi is "pickled". Umeboshi are traditionally pickled with salt from Prunus mume or "ume" fruit which resembles an apricot more than a plum. The ume fruit, like olives require processing before enjoying their goodness. The ripe fruit is harvested in June, soaked in water, drained and pickled with sea salt and red shiso leaves to add natural coloring to the pickling fruit. The liquid from the pickling process creates a delicious umeboshi vinegar.

You can use our Emperor's Kitchen Umeboshi Pickled Plums, Umeboshi Pickled Plum Paste interchangeably to  season steamed greens and broccoli, delightful dips, spreads and salad dressings. Emperor's Kitchen Umeboshi Vinegar can also be used in many of the same dishes as plums and paste and is especially delicious used to make Chef Tom's Quick & Easy Cucumber Pickles.

 

EMPEROR'S KITCHEN UMEBOSHI PICKLED PLUMS RECIPES

EMPEROR'S KITCHEN UMEBOSHI PICKLED PLUM PASTE RECIPES

EMPEROR'S KITCHEN UMEBOSHI VINEGAR RECIPES