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The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. [1] Pickled ume which are not dried are called umezuke (梅漬け). [2]
Umeboshi are also used as a popular filling for rice balls (onigiri) wrapped in nori. Makizushi made with plums may be made with either umeboshi or bainiku (umeboshi paste), often in conjunction with green shiso leaves. A byproduct of umeboshi production is umeboshi vinegar, a salty, sour condiment. [citation needed]
Besides li hing powder, the whole li hing mui (red plum seed) is added directly to a bottle of tequila, filling the bottle at least half way with the plum seeds. After a few weeks, the li hing plums will impart its reddish color and flavor to the tequila, fully transferring their flavor to the drink.
Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed. Directions. Add the salt to the bowl of water.
Pickled plums are another type of preserve available in Asia and international specialty stores. The Japanese variety, called umeboshi, is often used for rice balls, called onigiri or omusubi. The ume, from which umeboshi are made, is more closely related, however, to the apricot than to the plum.
Japanese plum is a common name for several trees producing edible fruits and may refer to: Prunus mume; Prunus salicina, native to China; Loquat (Eriobotrya japonica)
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