Ume Plums
UMEBOSHI FAQ
What are umeboshi plums?
Umeboshi are Japanese pickled plums, emblematic of Japanese gastronomy. At once sour, salty and intensely fragrant, they have been used for centuries for their gustatory qualities and their health benefits. Discover everything you need to know about this Japanese plum with its unique flavour.
Umeboshi onigiri
Umeboshi onigiri are one of Japan's most iconic snacks. These rice balls or triangles wrapped in nori seaweed contain a whole umeboshi plum or a little umeboshi paste at the centre.
The acidity of the plum counterbalances the sweetness of the rice, and its saltiness helps preserve the onigiri for longer, making it an ideal snack.
Umeboshi vinegar
Umeboshi vinegar is salty and subtly fruity. Umeboshi vinegar adds a unique Japanese touch to all your preparations. It can be used both in cooking and in mixology:
It can be used to season salads, raw vegetables or rice bowls. It is also used to marinate fish, white meats or vegetables. It enhances a vinaigrette or an Asian-inspired sauce. Finally, it adds an original, tangy note to a cocktail, a refreshing drink or a sparkling beverage. Our ume plum vinegars are also widely praised for deglazing. A surprising condiment, absolutely worth discovering to give your everyday recipes a twist!
Umeshu: ume plum liqueur
Umeshu is a traditional Japanese liqueur made by macerating ume plums in alcohol (generally shochu or neutral spirit) and sugar. The result: a sweet, fruity drink that is both mellow and slightly tangy, very popular as an aperitif or digestif.
Served chilled, over ice, or with sparkling water, umeshu is one of the most popular ways to savour the delicate aromas of the ume plum. It is also used in cooking, particularly for caramelising meats and fish.
