How to use Umeboshi

Top it!

  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.
Alternative: Top a bowl of simple udon noodle soup with Umeboshi, scallion, and wakame seaweed.
Drop it!
  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.
Mash it!

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


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.)