Mitoku Umeboshi Paste 150g
THE ART OF MAKING AND USING TRADITIONAL JAPANESE FOODS
Mitoku's motto is "Food Is Medicine." Mitoku has been the leading exporter of high quality traditional Japanese natural and organic foods for more than 30 years.
Mitoku's purpose has been to introduce to the West the highest quality foods with an "Authentic Taste of Traditional Japan." At Mitoku, they strongly believe that the diet developed in Japan over the past several centuries can make a great contribution to the Western world in its search for foods that are not only wholesome, nutritious and health-promoting, but also delicious, attractive and satisfying.
Umeboshi and umeboshi paste are lively and versatile seasonings that add a pleasant tartness to salad dressings, cooked vegetables, dips, spreads and sauces. Umeboshi is also commonly served in Japan as a condiment with rice, or tucked inside a rice ball wrapped with nori. In the summer, thick cucumber rounds spread thinly with umeboshi paste are a cooling treat. Sparingly spread on cooked sweet corn, it is a delicious, healthful alternative to butter and salt. Umeboshi also goes well with members of the cabbage family, including broccoli, kale, and cauliflower.
Besides their dramatic flavor, Japanese pickled plums have remarkable medicinal qualities. Their powerful acidity has a paradoxical alkalinizing effect on the body, neutralizing fatigue, stimulating the digestion, and promoting the elimination of toxins.
How to use
When using whole pickled plums, it is usually necessary to remove the pit and mince the flesh before adding it to recipes.
Ume plums (Prunus mume) (73%), sea salt, Shiso leaves (Perilla frutescens).
Makes 1 cup
This is a refreshing summer dressing for tossed salads and noodle salads.
3 level tablespoons toasted sesame seeds or 3 tablespoons tahini
2 teaspoons umeboshi paste or minced umeboshi
2 tablespoons light sesame or olive oil
1 tablespoon lemon juice
Juice of 1 - 1 1/2 oranges (to taste)
1 teaspoon minced green onion or chives (optional)
1. Toast sesame seeds (if using) in a dry skillet over medium heat for 1 - 2 minutes, stirring constantly. When seeds are fragrant and begin to pop, remove from pan to prevent them from overcooking and becoming bitter.
2. Blend first 5 ingredients in a blender until smooth.
3. Mix in scallions or chives (if desired), and chill for 30 minutes before using.
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