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Umeboshi; Pickled plums  This thread currently has 3,882 views. Print Print Thread
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Lisalea
Sunday, March 4, 2007, 8:50pm Report to Moderator Report to Moderator

Ee Dan
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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


The older I get, the more wide-eyed I become.  

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LISALEA  -  Sunday, March 4, 2007, 8:54pm
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Lola
Sunday, March 4, 2007, 9:03pm Report to Moderator Report to Moderator

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


It is not my responsibility to convince anyone of anything.
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Lisalea
Sunday, March 4, 2007, 10:29pm Report to Moderator Report to Moderator

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Quoted from lola


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


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Lisalea
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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  


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Victoria
Sunday, March 4, 2007, 11:34pm Report to Moderator Report to Moderator

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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.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Lisalea
Monday, March 5, 2007, 2:55am Report to Moderator Report to Moderator

Ee Dan
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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 !!
 


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Lisalea
Monday, March 5, 2007, 2:56am Report to Moderator Report to Moderator

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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


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Henriette Bsec
Monday, March 5, 2007, 7:13am Report to Moderator Report to Moderator

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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 ....


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Schluggell
Monday, March 5, 2007, 11:48am Report to Moderator Report to Moderator

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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.


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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Lisalea
Monday, March 5, 2007, 1:11pm Report to Moderator Report to Moderator

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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 !!  


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Lisalea
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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.


The older I get, the more wide-eyed I become.  

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Cathy
Monday, March 5, 2007, 6:44pm Report to Moderator Report to Moderator
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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?

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LISALEA  -  Monday, March 5, 2007, 6:45pm
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Brighid45
Monday, March 5, 2007, 7:27pm Report to Moderator Report to Moderator

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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.


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Drea
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Quoted from Brighid45
I get my umeboshi from Eden, their whole plums and paste are very high quality.


Me, too.


It is not my responsibility to convince anyone of anything.
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Peppermint Twist
Monday, March 5, 2007, 8:48pm Report to Moderator Report to Moderator

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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!*


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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LISALEA  -  Monday, March 5, 2007, 8:50pm
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Drea
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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.


It is not my responsibility to convince anyone of anything.
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Brighid45
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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.


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Alia Vo
Tuesday, March 6, 2007, 1:07am Report to Moderator Report to Moderator

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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


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


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Schluggell
Tuesday, March 6, 2007, 8:56am Report to Moderator Report to Moderator

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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...


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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Cathy
Tuesday, March 6, 2007, 12:46pm Report to Moderator Report to Moderator
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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.    
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Schluggell
Tuesday, March 6, 2007, 4:02pm Report to Moderator Report to Moderator

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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.



Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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Victoria
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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.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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Peppermint Twist
Tuesday, March 6, 2007, 5:40pm Report to Moderator Report to Moderator

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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.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Cathy
Tuesday, March 6, 2007, 7:29pm Report to Moderator Report to Moderator
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Quoted from Victoria
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.


Oooh!  THAT sounds good!!!
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Victoria
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It IS good, Cathy.  I don't cook with olive oil because of the low smoking point of olive oil, so this is a good way for me to consume some extra virgin olive oil everyday, add flavor to food and get the enzymes from the ume "vinegar" also.

I haven't seen the expensive prices that others are talking about.  I pay less than $4 for a bottle of the Eden brand Ume Plum "Vinegar".



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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Drea
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The vinegar is cheaper than the paste, it's true. The whole plums are the most pricey. I have a small bottle of ume vinegar in my fridge as well.


It is not my responsibility to convince anyone of anything.
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Cathy
Wednesday, March 7, 2007, 2:24am Report to Moderator Report to Moderator
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I am getting anxious to try this recipe and make the ume vinegar...Always up to doing something new and good.  
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Victoria
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Did someone post a link to making pickled ume plums?  I couldn't see it.

Since the  process appears to resemble the way cultured foods are made, such as Kim Chee, I wonder if those recipes could be used to cure the ume plums.

Schluggell knows a lot about cultured vegetables, and the process used to get them to that point.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Cathy
Wednesday, March 7, 2007, 7:44pm Report to Moderator Report to Moderator
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Quoted from LISALEA


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Lisalea
Thursday, March 22, 2007, 10:06pm Report to Moderator Report to Moderator

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I added Umeboshi Paste to my beans/rice/brussels sprouts/carrot dish tonight and to be honest I didn't taste it that much  
perhaps it was 'cause I just used half a teaspoon in a very big dish maybe I'll add more next time ... at least I know that it's beneficial for me hence that's great !!  


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Drea
Friday, March 23, 2007, 12:52am Report to Moderator Report to Moderator

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Lisalea, try tasting a bit by itself...you'll notice it then! !


It is not my responsibility to convince anyone of anything.
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Lisalea
Friday, March 23, 2007, 12:59am Report to Moderator Report to Moderator

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Quoted from outdoordrea
Lisalea, try tasting a bit by itself...you'll notice it then! !





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Alia Vo
Friday, March 23, 2007, 1:44am Report to Moderator Report to Moderator

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Quoted from LISALEA
I added Umeboshi Paste to my beans/rice/brussels sprouts/carrot dish tonight and to be honest I didn't taste it that much  
perhaps it was 'cause I just used half a teaspoon in a very big dish maybe I'll add more next time ... at least I know that it's beneficial for me hence that's great !!  


One teaspoon or a half teaspoon sound be fine.  Try adding some type of liquid to emulsify the paste to distribute the ume plum flavor evenly with the contents of your food.

Alia


Alia A. Vo
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Lisalea
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Quoted from Alia_Vo


One teaspoon or a half teaspoon sound be fine.  Try adding some type of liquid to emulsify the paste to distribute the ume plum flavor evenly with the contents of your food.

Alia


Thanks Alia, that's indeed a grand idea !!  


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Victoria
Friday, March 23, 2007, 4:43am Report to Moderator Report to Moderator

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I think of Ume plum paste as the type B's miso.  It is rich in enzymes and should not be cooked, in my opinion, but added at the end of cooking.  It is more concentrated than miso, though, and can't be used in such quantity, or it will be too salty.

I use Alia's technique of mixing in a bit of water to thin out the paste so that it can mix into whatever you want to add it to.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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Daniela
Friday, March 23, 2007, 8:50am Report to Moderator Report to Moderator
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For purify my liver iI used to put a umaboshi in a cup, cover with boiled water,  let stay for 2/3 hous and then drink this "tea"

You can use the same plum several times.
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Schluggell
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Quoted from daniela
..used to put a umaboshi in a cup, cover with boiled water,  let stay for 2/3 hous and then drink this "tea"...


You sound Japanese...this is indeed one of thei "Folke Remedies".

There are several methodes to "pickling" the Umeboshi - It is my understanding {thus far} that for the Red-Type pickles that its pickled with Sake lees and Rice Bran. The nat some point it will be stored in a crock with Red Shiso {Perilla} leaves for the added colour/flavour.

As to the vinegar; All you would really need to do is place several plums in Sake and referment...



Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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Lisalea
Friday, March 23, 2007, 12:21pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Victoria
I think of Ume plum paste as the type B's miso.  It is rich in enzymes and should not be cooked, in my opinion, but added at the end of cooking.  It is more concentrated than miso, though, and can't be used in such quantity, or it will be too salty.

I use Alia's technique of mixing in a bit of water to thin out the paste so that it can mix into whatever you want to add it to.


Thank-u Victoria ... I did add it only at the end when my dish was ready to be served ...
it's ok to add it to a pipping hot meal though right ?
or is it best with room temperature or cold foods ?
Thanks again  


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Schluggell
Friday, March 23, 2007, 2:47pm Report to Moderator Report to Moderator

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Quoted from LISALEA
...it's ok to add it to a pipping hot meal though right ?
or is it best with room temperature or cold foods...


Traditionally its used at the table like a relish or condiment and/or eaten at the end of the meal to settle the stomach.
The paste is also schmeared onto the rice when making Sushi Rolls.
Or placed inside of Onigiri {Rice Balls wrapped in Nori - their version of a Lunch Sandwich}.



Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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Victoria
Friday, March 23, 2007, 4:35pm Report to Moderator Report to Moderator

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Ume is great for settling heartburn since it is alkaline.  If I ever have this problem, I put just a tiny bit on my tongue and hold it in my mouth for as long as possible.  It makes abundant saliva!  

I sometimes put it on hot food, but only after it has been taken off the stove.  I prefer it as a condiment as Schluggell said.



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Lisalea
Friday, March 23, 2007, 5:21pm Report to Moderator Report to Moderator

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Quoted from Schluggell


Traditionally its used at the table like a relish or condiment and/or eaten at the end of the meal to settle the stomach.
The paste is also schmeared onto the rice when making Sushi Rolls.
Or placed inside of Onigiri {Rice Balls wrapped in Nori - their version of a Lunch Sandwich}.



Oh ok I see, thanks Schluggell


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Lisalea
Friday, March 23, 2007, 5:23pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Victoria
Ume is great for settling heartburn since it is alkaline.  If I ever have this problem, I put just a tiny bit on my tongue and hold it in my mouth for as long as possible.  It makes abundant saliva!  

I sometimes put it on hot food, but only after it has been taken off the stove.  I prefer it as a condiment as Schluggell said.


I will definately take that advice
Thank-u  


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Alia Vo
Saturday, March 24, 2007, 3:44am Report to Moderator Report to Moderator

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I believe ume plum paste is used as a condiment in a similar manner in which miso is used.  It is advised that one should add miso to the end of cooking or once they have taken their cooking apparatus off of the stove burner.  It is commonly recommended that miso is added to warm or hot liquids, but not boiling liquids because it destroys the enzymes; I believe this rationale could hold true for ume plum paste.

Alia


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Lisalea
Saturday, March 24, 2007, 2:41pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Alia_Vo
I believe ume plum paste is used as a condiment in a similar manner in which miso is used.  It is advised that one should add miso to the end of cooking or once they have taken their cooking apparatus off of the stove burner.  It is commonly recommended that miso is added to warm or hot liquids, but not boiling liquids because it destroys the enzymes; I believe this rationale could hold true for ume plum paste.

Alia


I thank-u Alia, that's what I do now !!


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Cathy
Friday, May 18, 2007, 11:36pm Report to Moderator Report to Moderator
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Quoted from LISALEA


I saw the other day at the store I work in has dried red plums.  Do you think I could use these in place of the fresh plums?  
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Alia Vo
Friday, May 18, 2007, 11:53pm Report to Moderator Report to Moderator

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You might be able to try them, if you do not end up with pickled ume plums, you will have at least attempted to make pickled red plums--if in fact they are entirely two different food items. 

I just want to clarify that what was in the store was small red plums and not dates, which is commonly used and sold in Asian supermarkets to be used in desserts, herbal remedies, snacks, porridges, congee, et al.

And thank you, Lisalea for posting the homemade recipe for pickled ume plums.

I hope someone will try this recipe at home and report back to us.


Alia


Alia A. Vo
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Cathy
Saturday, May 19, 2007, 12:02am Report to Moderator Report to Moderator
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I did make the recipe and the plums I used were bigger then normal plums for ume plums so I cut them in half and followed the recipe using lemon juice instead of the sake.  I then took them to my friend's house and we compared her ume plums to my homemade ume pickled plums....the conclusion was they tasted the same, the homemade was a bit saltier....just a tiny bit.  It was super delicious.  I now want to try the tiny dried red plums and see if they turn out just the same or even better!  
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Alia Vo
Saturday, May 19, 2007, 12:13am Report to Moderator Report to Moderator

Kyosha Nim
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Cathy,
I am glad to hear that the recipe turned out well.  Did you use fresh plums or dried red plums?  

The notion of substituting lemon juice for the sake was a good decision for blood type A's.

Alia


Alia A. Vo
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Cathy
Saturday, May 19, 2007, 12:50am Report to Moderator Report to Moderator
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The plums I used I had frozen for about a year.  So when they thawed out they looked like they were already cooked.  So I cut them to be smaller portions.  I saw these dried red plums today and thought they may work out better than what I did before.
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Alia Vo
Saturday, May 19, 2007, 1:59am Report to Moderator Report to Moderator

Kyosha Nim
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Thank you; I was not if you used fresh or dried plums.

I have a strong sense that either options would work pretty well in this recipe.

Alia


Alia A. Vo
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Cathy
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You're welcome, Alia.    I bought the bag of small dried red plums and I got fresh lemons to do my pickleing!  I'll let you know how these turn out.
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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Umeboshi; Pickled plums

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