Unraveling the Mystery of Ume!
Hey there, sushi enthusiasts and adventurous foodies! 🍙 Ready for a quirky culinary adventure? Let’s talk about Ume – the beloved and baffling Japanese specialty!
Ume, also known as “umeboshi,” are those cute, wrinkly, pickled plum delicacies that accompany your sushi rolls! But beware, this tiny powerhouse can cause some serious reactions!
You see, Ume is like the sushi world’s ultimate daredevil! It’s a flavor rollercoaster – a true love-it-or-hate-it situation! Some souls embrace its tangy, salty, and super sour vibes with gusto, finding pure joy in its unique taste.
But for others, it’s an epic showdown between taste buds and this feisty plum! You might witness facial expressions you didn’t even know existed!
So why the mixed reviews? Well, Ume packs a punch! Its intense, briny character can either teleport you to flavor paradise or leave you wondering if your taste buds are playing pranks on you.
But hey, life’s all about trying new things, right? So the next time you spot an Ume on your sushi plate, take the plunge! Embrace the experience and join the umeboshi appreciation club or unleash your inner sushi rebel!
Making homemade umeboshi can be a fun and rewarding culinary project. Here’s a simple recipe to create your own delicious pickled plums:
Ingredients:
- 1 pound (450g) firm, unripe plums (preferably Japanese green plums, called “ume”)
- 1 cup sea salt (non-iodized)
- 1 cup red shiso leaves (optional, for traditional coloring)
- 1/4 cup Japanese sake (optional, for added flavor)
Instructions:
- Wash and dry the plums thoroughly. Remove any stems and blemishes, but leave the pit intact.
- In a large bowl, gently toss the plums with the sea salt until they are evenly coated. Cover the bowl with a clean cloth and let it sit for 12 to 24 hours. This will draw out excess moisture from the plums.
- After the resting period, rinse the plums under cold running water to remove the excess salt. Use a clean, dry cloth to pat them dry.
- If using red shiso leaves for traditional coloring, wash them and pat them dry. Take a clean, sterilized jar or airtight container and layer the plums and shiso leaves (if using) alternately inside.
- Optional: To enhance the flavor, you can add a splash of Japanese sake to the jar.
- Seal the jar or container tightly and store it in a cool, dark place for about 2-3 weeks. During this time, the plums will ferment and develop their unique flavor profile.
- After the fermentation period, your homemade umeboshi is ready to be enjoyed! You can keep them in the refrigerator to preserve their quality and extend their shelf life.
Note: Umeboshi can be quite salty, so it’s often enjoyed in small quantities alongside rice or used as a flavoring agent in various dishes.
Enjoy your homemade umeboshi adventure, and have fun experimenting with different variations!
Photo by Fabian Häfeli