The market · Fruit · East Asia

Umeboshi

Japanese ume — a sour apricot, not a plum — salted and sun-dried, often with red shiso for colour. Fiercely sour and salty: the centre of an onigiri, the red dot on a lunchbox of rice.

fiercely sour · salty · fruity

What to do with it

Ibu Sari's Beef rendangUmeboshi would cut through its richnessAna Etxarri's ChawanmushiUmeboshi would season itRosa Ibarra's Clarified milk punch, mezcal and pineappleUmeboshi would season itTolu Adeyemi's Jollof, party styleUmeboshi would season it

Kinds

Traditional
Very salty and sour; keeps almost indefinitely.
Low-salt or honey (hachimitsu)
Softer and sweeter; keep in the fridge.
Bainiku
Ume paste, stoned — easiest for dressings.

If you can't find it

Japanese grocers, whole or as paste.

  1. 1Lemon
    Lemon zest and juice with a good pinch of salt
    You lose the fruity, fermented sourness.

Goes with

riceshisocucumberchicken

Knowing it

Where to buy
Japanese grocers. Wakayama (Kishu) ume are the most prized. The brine is sold as ume vinegar (umezu).
Worth knowing
Stone one and mash the flesh with a little mirin and soy for a dressing for cucumber, chicken or cold noodles. It's salt as well as acid; season after.

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