Kathryn thought this a fine idea, and then her pal Lucinda (from Nourish Me and – stay with me – the other half of the very cool online mag An Honest Kitchen ) weighed in via Twitter (@LucyNourishMe) to say: “A finely chopped piece of umeboshi, some garlic and shoyu is a grand...
Umeboshi contains a very high content of organic acids (i.e. benzoic acid) that provides valuable preservative and organoleptic features. Traditionally, Umeboshi is used as a side dish and served with rice in Japanese cuisine. Umeboshi pickles have a sweet and sour flavor and are rich in ...
Umeboshi - Ume is a type of Japanese apricot that is salted and partially dried to make a very salty and sour pickle called umeboshi. The bright red ones are pickled together with red shiso leaves, which gives them their vibrant magenta hue. The high concentration of salt and acidity makes...
which means salty Japanese plums. .They usually taste salty or very sour. These plums are the best cure as they contain many essential salts. Umeboshi is also extremely alkaline and restores stamina