http://www.theworldwidegourmet.com/cooking/preserving/plum-japan.htm
Has anybody tried these ?

I became curious after reading about the benefits ...

I imagine that they're ok for  B's ...
but then again, I would have to take a look at the ingredients ...  
Hmm not sure about the sake and especially the drops of red food colouring

I'll have to check out the ones at the Natural store that I went to today.

Thank-u

I use umeboshi paste when making sushi. But use it sparingly because it is very salty.

Quoted from lola

http://www.dadamo.com/bloggers/otd/archives/00000380.htm

Thanks so much Lola; now I know what ingredients to look for  

Quoted from outdoordrea

I use umeboshi paste when making sushi. But use it sparingly because it is very salty.

Really ??
I guess I will have to try it , Thanks so much  

Plums are beneficial for B's.

Umeboshi plums are actually a cultured food, so they are very rich in enzymes, and have an alkaline effect inside the body.  They are considered a very balancing and healthy food.  The whole plums, plum paste and brine are used.  Eden is a brand that has no avoids.  Dye is not used in their umeboshi.

Since they are salty, no additional salt is needed in most foods when they are used.  As Drea said, use sparingly.

Quoted from Victoria

Plums are beneficial for B's.

Umeboshi plums are actually a cultured food, so they are very rich in enzymes, and have an alkaline effect inside the body.  They are considered a very balancing and healthy food.  The whole plums, plum paste and brine are used.  Eden is a brand that has no avoids.  Dye is not used in their umeboshi.

Since they are salty, no additional salt is needed in most foods when they are used.  As Drea said, use sparingly.

Thanks so much Victoria that is indeed music to my ears ...  
something NEW to try and it's beneficial .. Yuppii !!

Now I just have to find a store that sells in my city hopefully and I'm set !!
 

I wonder if anybody's made them from scratch in their own kitchen and if so how did they turn out ??
and
Can I have the recipe please !?  
Thanks

I like umeboshi a lot- but then again I´m a "chutney girl "
wonder if they are beneficials or just neutral
since ume is another kind of plum than the regular tested one- far more closer to apricot
read more here:
http://en.wikipedia.org/wiki/Ume
I don´t know about making it yourself ....

Ume {Prunus mume - Rosaceae}
The true "Japanese plum" {Sumomo, 'Momo' is Peach inJap.} is another fruit altogether {P. salicina - Rosaceae}

It is actually more like a small round Apricot/Peach, rather than a plum.
The flavour is very similar to the unrelated Amla of India.
The pit {Tenjin-sama} can be eaten much like an Almond or Apricot Kernel.
There are 'Bungo's which are actually hybrids of Ume & Apricots.

It never really ripens - so that is why it is pickled or preserved in Shochu {similar to Vodka} to soften the fruit.

Additionally the red colouring from homemade Umeboshi comes from the addition of Aka-Shiso leaves {Perilla frutescens var. crispus, also known as Beefsteak Plant - but its the Red type not the Green} to the pickling brine.
However, much of the store-bought Umeboshi would not be coloured this way.

You will find the Ume Plum Trees as specimens in Arboretums and University campuses, even along old Estate Lanes - Typically the birds don't even take the fruit. I have surprised many a Japanese guest with my own Homemade Umes {even Japanese whom have lived many years in US}.

---

As to BTD: Compare the TYPEBase for Apricot, Peach, Almond, etc. for your type. As these are all Prunus sp. that are very similar.

Quoted from Schluggell

Ume {Prunus mume - Rosaceae}
The true "Japanese plum" {Sumomo, 'Momo' is Peach inJap.} is another fruit altogether {P. salicina - Rosaceae}

It is actually more like a small round Apricot/Peach, rather than a plum.
The flavour is very similar to the unrelated Amla of India.
The pit {Tenjin-sama} can be eaten much like an Almond or Apricot Kernel.
There are 'Bungo's which are actually hybrids of Ume & Apricots.

It never really ripens - so that is why it is pickled or preserved in Shochu {similar to Vodka} to soften the fruit.

Additionally the red colouring from homemade Umeboshi comes from the addition of Aka-Shiso leaves {Perilla frutescens var. crispus, also known as Beefsteak Plant - but its the Red type not the Green} to the pickling brine.
However, much of the store-bought Umeboshi would not be coloured this way.

You will find the Ume Plum Trees as specimens in Arboretums and University campuses, even along old Estate Lanes - Typically the birds don't even take the fruit. I have surprised many a Japanese guest with my own Homemade Umes {even Japanese whom have lived many years in US}.

---

As to BTD: Compare the TYPEBase for Apricot, Peach, Almond, etc. for your type. As these are all Prunus sp. that are very similar.

Thank-u !!  

Quoted from Henriette_Bsec

I like umeboshi a lot- but then again I´m a "chutney girl "
wonder if they are beneficials or just neutral
since ume is another kind of plum than the regular tested one- far more closer to apricot
read more here:
http://en.wikipedia.org/wiki/Ume
I don´t know about making it yourself ....

Hi "chutney girl " and TY

For ur info ...

Quoted from Victoria

Plums are beneficial for B's.

Umeboshi plums are actually a cultured food, so they are very rich in enzymes, and have an alkaline effect inside the body.  They are considered a very balancing and healthy food.  The whole plums, plum paste and brine are used.  Eden is a brand that has no avoids.  Dye is not used in their umeboshi.

Since they are salty, no additional salt is needed in most foods when they are used.  As Drea said, use sparingly.

In the recipe listed in the website shown above could I substitute lemon juice or just plain water to get the same affect of pickling?

Umeboshi are excellent for upset stomachs. A very small piece chewed well will calm nausea and indigestion for most people. Also, if you like rice balls, a small piece of umeboshi placed in the center of the rice ball will help preserve and flavor it. Great snack for those who can have grains

I get my umeboshi from Eden, their whole plums and paste are very high quality.

Quoted from Brighid45

I get my umeboshi from Eden, their whole plums and paste are very high quality.

Me, too.

All I know is, I almost bought some umeboshi plums yesterday to try for the first time.  But the price was something out of this world.  I don't remember exactly but it was something like $29.00 or something utterly out in the ozone layer.  And this for a small package.  I exclaimed aloud to the tune of "(insert whatever the price was here) dollars, are you KIDDING ME?  Won't be buying THIS! *indignant sigh*"

...gotta go, cannot hear myself think today with Temptation Island in beyond full swing and people constantly asking me questions regarding same...*indignant sigh:  the sequel!*

I buy the paste; and while it is $7+ for a small tub, a little goes a long way, so it lasts a long time.

Yes, umeboshi are expensive--but as several people here have said, a little goes a long way, and they do keep just about forever. I've used both the paste and the whole plums and prefer the plums, but the paste is nice for sushi

To make the rice balls, just cook up a batch of sticky rice and form into balls the size of a walnut, then push a pea-sized piece of umeboshi into the center. I used to make rice balls to take with me when travelling or for a light lunch.

I have used umeboshi paste in the past.  It is a very concentrated food item which flavors foods intensely, a little amount goes a long way.

It mixed nicely with filtered water for a light salad dressing.

Alia

Thank-u for the great ideas, I will definately buy myself a jar next time I go shopping; if I find a compliant one  

Quoted from Cathy

In the recipe listed in the website shown above could I substitute lemon juice or just plain water to get the same affect of pickling?

You could substitute the other liquids - as its more the salt that gives the pickling.
More commonly the brine is really Salt and Neutral Spirits {Shouchu}

If you were not to use salt, use real Lemon Juice and the Red Shiso leaves - but realize this will probably have a shelf-life...

Since these little gems are so expensive, I wanted to try this recipe, so I will use the salt.  I will probably substitute the Spirits.

Thanks for your input, Schluggell.    

Quoted from Cathy

Since these little gems are so expensive...

They do come in different grades with varying costs involved.

You may also just pack them in salt {like making Sauerkraut} to pickle them.
But then these will turn out the old-fashioned way, not as what you see in the stores.

I used to buy the plum paste and the whole plums.  That was when I used to eat a lot of rice.  Now, I don't buy them anymore, but I keep a bottle of Eden Umeboshi Plum Vinegar (not a vinegar), which I add to extra virgin olive oil and crushed garlic and some herbs.  

approx measures:

2 Cups olive oil
2 tsp ume brine
6 cloves of crushed garlic
a generous amount of herbs, either fresh or dry.  My current favorites are parsley, basil and/or holy basil.

Shake well and use as salad dressing or a drizzle over vegetables, etc.

Oooooooh, now I see why it is so expensive.  It is very, very, very, very, very, very, very, very concentrated, intense and salty.  Thanks for the 411.  I assumed it was concentrated but just not that concentrated.  Apparently it is that concentrated.  Thus possibly justifying shelling out a plethora-o-dollars for it.

Again, thanks for the 411.  I shall check it out anew next time I'm at the HFS.