Umeboshi

1. Place an Umeboshi on top of steamed rice or porridge.
2. Take a dab of it with every bite.
3. It also works with quinoa, millet, brown rice, etc.

 

1. Drop a whole Umeboshi in a cup of hot tea (Sencha, Bancha, or Barley) or bone broth, and mash it up a little. 
2. Enjoy its tart and savory flavor and medicinal effects.

It’s easy! -- Just place an Umeboshi on a plate, mash it up with a fork, take out the pit, and use it on/in:

• buttered toast
• crackers with cheese (smear cream cheese, rich creamy brie cheese, or mild goat cheese on crackers, then put a dab of mashed Umeboshi)
• a salad dressing
• a finishing sauce

Recipes

Simple Umeboshi Dressing

1. Place mashed Umeboshi in a bowl.
2. Add rice vinegar/another mild vinegar and oil (olive, canola, grapeseed, or sesame).
3. Mix well.

(Optional addition: salt, soy sauce, sugar, drops of Ume Plum Syrup, agave syrup, Umesu or Ume Shizuku, mashed garlic)


Kale & Umeboshi Salad

1. Destem and thinly slice dinosaur kale. Place it in a bowl.
2. Add a whole Umeboshi and massage the kale by hand until Umeboshi is mashed and the kale is soft. Take out the pit.
3. Add olive oil and a splash of lemon juice.
4. Mix well and adjust seasoning. (Optional soy sauce)

Finishing Sauce for Fish/Chicken/Pork

1. Simply smear mashed Umeboshi on cooked fish/chicken/pork or make a smooth sauce:
2. Mince the mashed Umeboshi using a knife and place it in a small bowl.
3. Thin it with a small amount of water and mix well.
4. Add a splash of soy sauce and lemon juice. Add oil if you prefer richer.

(For more complexity, add mashed garlic, grated ginger, minced scallions, and/or chopped shiso.)