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212:
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29:
39:
345:
Umeboshi were esteemed by the samurai to combat battle fatigue, a function of their salt and citric acid content, among other factors. Salt, citric acid, and polyphenols also contribute to their antimicrobial activity, so they are a natural preservative for foods and help prevent food poisoning and
377:
in Japan. The citric acid is believed to act as an antibacterial, help to increase saliva production and assist in the digestion of rice. Additionally, umeboshi is claimed to combat fatigue (historically given as part of a samurai's field ration) and protect against aging.
935:
Column W: Sodium (mg/100g); Column BE: Salt equivalent (g/100g). "Salt equivalent" is not "Sodium". In
Japanese food labels, the amount of sodium is often not printed and salt equivalent value is used instead, which is roughly 2.5 times larger than the amount of
358:
Umeboshi are often eaten as snacks; in the United States and
Australia, many Japanese grocery stores stock them. Eating umeboshi in Japan is the equivalent of the English expression "an apple a day". Children's candy shops sometimes carry
563:, the name of which seems to derive from the Japanese via Dutch trade. Usually, apricot is used to produce a salty, acidic variety, although other, sweetened varieties made from other fruits are also colloquially called
274:. Because these flavored varieties end up at 3% to 15% salt content, they usually contain a natural or artificial preservative to extend shelf life. Natural preservatives include vinegar, alcohol and vitamin B1.
883:
687:
373:
This
Japanese style traditional condiment is believed to be a digestive aid, for prevention of nausea and systemic toxicity, including hangovers. Green ume extract is used as a
915:
987:
799:"HEALTH BENEFITS OF UMEBOSHI : MAKING TRADITIONAL UMEBOSHI : UMEBOSHI - Venerable Pickled Plums : MITOKU COMPANY, LTD. - Organic Japanese Foods Exporter"
464:
The umeboshi style of pickling is common in Japan and is similar in style to other Asian preserved pickling techniques found in China, Vietnam, and Korea.
250:
Many varieties of umeboshi sold on the market are desalinated to a certain extent and re-soaked in a flavoring liquid. They are sometimes dyed red using
691:
2476:
896:
308:
made with umeboshi may be made with either pitted umeboshi or umeboshi paste (which is cheaper), often in conjunction with slivered fresh green
879:
2425:
980:
663:
2398:
819:
Kono, R.; Nakamura, M.; Nomura, S.; Kitano, N.; Kagiya, T.; Okuno, Y.; Inada, K. I.; Tokuda, A.; Utsunomiya, H.; Ueno, M. (2018-08-03).
230:
per weight of fruit. The salt extracts juice, which the ume then soak in for about two weeks. This salty, sour liquid is marketed as
2304:
2413:
1541:
973:
737:
711:
349:
Umeboshi is used as a cooking accent to enhance flavor and presentation. They may also be served as a complement of a drink with
904:
309:
251:
1905:
499:, and is usually drier. Kiamoy and tsampoy were two types of Filipino-Chinese plum pickle that was transported via the
2393:
176:(often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner.
2525:
2520:
2499:
821:"Biological and epidemiological evidence of anti-allergic effects of traditional Japanese food ume (Prunus mume)"
679:
184:
Umeboshi are usually round and vary from smooth to very wrinkled. Usually they taste salty, and are extremely
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2403:
1713:
2330:
2217:
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880:"Standards Tables of Food Composition in Japan -2015- (Seventh Revised Edition) Documentation and Table"
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109:
is often translated into
English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'.
1807:
1332:
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201:
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631:
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617: – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar
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2012:
1217:
1130:
858:
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757:
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653:
63:
54:
929:
Item No.=07022 "Umeboshi" (pickled and dried mume), salted pickles (traditional salty recipe)
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is known throughout Japan for the quantity and quality of its ume and umeboshi. The town of
102:
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Item No.=07023 "Umeboshi" (pickled and dried mume), seasoned pickles (reduced-salt version)
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549:
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208:, in particular, grows more ume and produces more umeboshi than any other town in Japan.
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1675:
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Traditional (non-reduced sodium versions) umeboshi are roughly one quarter salt.
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2017:
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658:. Cookery, Food and Drink Series. Kodansha International Limited. p. 317.
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Education, Culture, Sports, Science and Technology (MEXT), Japan
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and may be associated with reduced risk of allergic symptoms in women."
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fruit when they ripen around June and packing them in barrels with 20%
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In South Africa, a similar style of preserved dried fruit is called
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1222:
342:, a dish of rice with poured-in green tea topped with umeboshi.
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185:
169:
130:
969:
884:
Ministry of
Education, Culture, Sports, Science and Technology
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97:
79:
160:) and are extremely sour and salty. Sweet umeboshi made with
19:"Umeboshi paste" redirects here. For Chinese plum sauce, see
467:
In
Vietnam, a very similar variety of pickled ume is called
243:; often calqued as 'ume vinegar', although it is not a true
365:, or prepackaged, crunchy pickled ume, and dried umeboshi.
712:
Umeboshi: perfect in any culinary pickle | The Japan Times
552:
is prepared in similar way, sometimes with sugar syrup.
688:
Ministry of
Agriculture, Forestry and Fisheries (Japan)
874:
872:
286:, for added flavor. It is also a common ingredient in
762:. Coastalfields Press. p. 303. GGKEY:K5213DDZJD2
404:
Pitted traditional umeboshi per 100 g contains:
338:) with umeboshi. Another usage of umeboshi is in ume
282:
Umeboshi are usually eaten in small quantities with
2434:
2386:
2303:
2036:
2005:
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1639:
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947:
The 150 healthiest foods on earth. By Johnny Bowden
756:Mary Choate and Aaron Brachfeld (31 August 2015).
381:According to a 2018 study, umeboshi may have anti-
623: – Chinese beverage made from smoked plums
133:", but is actually more closely related to the
732:
730:
222:Umeboshi are traditionally made by harvesting
981:
192:content, but sweeter versions exist as well.
8:
67:
1643:
1007:
988:
974:
966:
782:Umeboshi: World's Strangest Hangover Cures
852:
164:also exist. They are usually served as a
961:Homemade pickled ume and various recipes
738:Umeboshi: perfect in any culinary pickle
150:Umeboshi are a popular kind of Japanese
644:
62:
7:
346:other bacterial stomach problems.
14:
759:At Home in Nature, a user's guide
525:and a mix of salt and dry chili.
2495:
2494:
596: – Salty dried Chinese plum
577:
316:) leaves. The standard Japanese
918:from the original on 2021-10-13
694:from the original on 2024-04-07
156:('pickled thing'; preserved or
141:which are not dried are called
902:Direct link to the XLSX file:
655:Japanese Cooking: A Simple Art
1:
2426:Sushi and sashimi ingredients
788:. Retrieved on March 8, 2009.
389:has the potential to inhibit
385:effects, and "suggested that
298:and they may also be used in
16:Sour, pickled Japanese fruit
632:Wikibooks:Cookbook:Umeboshi
129:, which is often called a "
2547:
845:10.1038/s41598-018-30086-5
292:, rice balls wrapped with
18:
2490:
513:and is usually made with
905:"2. Table (Excel:890KB)"
895:(English version of the
449:Dietary fiber 3.6 g
417:Carbohydrate 10.5 g
180:Physical characteristics
997:Japanese food and drink
507:, where it is known as
270:or even sweetened with
426:Manganese 0.23 mg
219:
218:being dried in the sun
45:
35:
2477:Customs and etiquette
723:Nakatafoods: Umeboshi
684:Our Regional Cuisines
600:List of pickled foods
446:Cholesterol 0 mg
423:Potassium 440 mg
214:
41:
31:
746:, 25 May 2012, p. 18
258:) or flavoured with
200:The central area of
2399:Desserts and sweets
886:(MEXT), Japan. 2015
837:2018NatSR...811638K
605:List of plum dishes
534:Indian gooseberries
420:Sodium 8700 mg
202:Wakayama prefecture
1647:Alcoholic beverage
825:Scientific Reports
786:Travel and Leisure
690:. Ken-sei region.
652:Tsuji, S. (2007).
429:VitaminA 7 μg
411:Protein 0.9 g
408:Energy 138 kJ
220:
121:fruit-bearing tree
119:) is a species of
46:
36:
2508:
2507:
2096:Mentaiko / tarako
2013:Square watermelon
1863:
1862:
1346:
1345:
665:978-4-7700-3049-8
491:, this is called
452:Water 65.1 g
101:fruits common in
2538:
2526:Japanese pickles
2521:Japanese cuisine
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2482:Okinawan cuisine
1886:Botan Rice Candy
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736:Itoh, Makiko, "
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355:and hot water.
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61:干し, pronounced
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914:. 2017-12-25.
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610:List of sauces
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501:Manila galleon
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414:Fat 0.2 g
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254:herbs (called
252:purple perilla
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2077:
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2072:
2069:
2067:
2064:
2062:
2059:
2057:
2054:
2052:
2049:
2047:
2044:
2043:
2041:
2037:Ingredients /
2035:
2029:
2026:
2024:
2021:
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2014:
2011:
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2008:
2004:
1998:
1995:
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1838:
1834:
1831:
1829:
1826:
1825:
1824:
1823:Canned coffee
1821:
1819:
1816:
1814:
1811:
1809:
1806:
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1803:
1799:
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1790:
1789:
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1597:
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1572:
1567:
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1381:
1379:
1376:
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1371:
1369:
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1365:
1363:
1361:
1360:Agedashi dōfu
1358:
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1349:
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1219:
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1209:
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1204:
1202:
1199:
1197:
1196:Muroran curry
1194:
1192:
1189:
1187:
1184:
1183:
1182:
1179:
1177:
1176:Hiyashi chūka
1174:
1172:
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991:
986:
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944:
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826:
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648:
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628:
625:
622:
619:
616:
615:Pickled fruit
613:
611:
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460:Similar foods
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399:
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394:degranulation
392:
388:
384:
379:
376:
368:
366:
364:
363:
356:
354:
353:
347:
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341:
337:
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327:
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315:
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277:
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269:
268:
263:
262:
257:
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217:
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187:
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177:
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171:
167:
163:
159:
155:
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148:
146:
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136:
132:
128:
127:
123:in the genus
122:
118:
117:
112:
108:
104:
100:
99:
94:
90:
82:
81:
64:
60:
56:
52:
51:
44:
40:
34:
30:
26:
22:
2341:Nakiri bōchō
2336:Maguro bōchō
2277:
2056:Bamboo shoot
2028:Shine Muscat
1850:Pocari Sweat
1616:Honzen-ryōri
1556:Kenchin-jiru
1445:Onsen tamago
1228:Okinawa soba
1094:Hayashi rice
943:
920:. Retrieved
911:
897:ja:日本食品標準成分表
888:. Retrieved
831:(1): 11638.
828:
824:
814:
803:. Retrieved
801:. Mitoku.com
793:
785:
776:
764:. Retrieved
758:
751:
741:
718:
707:
696:. Retrieved
683:
674:
654:
647:
564:
556:
554:
545:
537:
527:
508:
486:
472:
468:
466:
463:
455:
443:0.01 mg
436:0.02 mg
403:
386:
380:
372:
362:karikari ume
360:
357:
350:
348:
344:
329:
313:
305:
299:
293:
287:
281:
265:
259:
255:
249:
231:
221:
215:
199:
188:due to high
183:
172:or eaten on
151:
149:
143:
142:
138:
124:
114:
110:
106:
96:
78:
49:
48:
47:
42:
32:
25:
2531:Plum dishes
2356:Usuba bōchō
2313:Rice cooker
2128:Katsuobushi
2018:Yubari King
1992:Warabimochi
1958:Zunda-mochi
1785:Soft drinks
1755:Herbal tea
1569: [
1462:Shabu-shabu
1400:Chawanmushi
1388:Satsuma-age
1290:Okonomiyaki
1131:Sustainable
1030:Katsu curry
743:Japan Times
627:Smoked plum
621:Suanmeitang
594:Li hing mui
585:Food portal
532:countries,
530:South Asian
489:Philippines
477: [
318:folk remedy
278:Consumption
261:katsuobushi
190:citric acid
116:Prunus mume
105:. The word
2515:Categories
2462:Tokusanhin
2457:Teppanyaki
2394:Condiments
2321:Deba bōchō
2293:Yuzu koshō
2253:Sesame oil
2177:Mushrooms
2153:Mayonnaise
2076:Sakurajima
2061:Beni shōga
2039:condiments
2023:Ruby Roman
1943:Goheimochi
1845:Oronamin C
1813:C.C. Lemon
1609:Wappameshi
1604:Makunouchi
1477:Tamagoyaki
1383:Kushikatsu
1333:Milk bread
1201:Tantan-men
1082:Tenshindon
922:2021-11-24
890:2020-09-17
805:2012-11-19
766:21 January
698:2024-06-18
680:"Kanagawa"
639:References
196:Production
174:rice balls
137:. Pickled
21:Plum sauce
2373:Suribachi
2361:Yanagi ba
2208:Sake kasu
2186:Matsutake
2181:Enokitake
2143:Kuromitsu
1953:Kuzumochi
1870:desserts/
1840:Lipovitan
1769:Kombu-cha
1759:Genmaicha
1709:Green tea
1640:Beverages
1561:Miso soup
1542:Shirumono
1514:Tsukudani
1497:Tsukemono
1482:Tokoroten
1455:Fugusashi
1295:Hirayachi
1285:Monjayaki
1218:Shirataki
1191:Kagoshima
1037:Glutinous
561:Afrikaans
400:Nutrition
391:mast cell
306:Makizushi
301:makizushi
166:side dish
158:fermented
153:tsukemono
2500:Category
2467:Teriyaki
2305:Utensils
2278:Umeboshi
2258:Shichimi
2241:Tonkatsu
2191:Shiitake
2138:Konnyaku
2091:Kamaboko
1938:Agemochi
1923:Konpeitō
1913:Dorayaki
1881:Amanattō
1868:Snacks /
1808:Aquarius
1801:Products
1599:Kyaraben
1582:Set menu
1551:Butajiru
1529:Yakitori
1524:Yakiniku
1502:Nukazuke
1487:Tonkatsu
1472:Sukiyaki
1467:Shiokara
1435:Nikujaga
1420:Nabemono
1364:Agemono
1328:Melonpan
1302:Takoyaki
1278:Konamono
1264:Yakisoba
1257:Yakiudon
1211:Tsukemen
1206:Tonkotsu
1171:Hiyamugi
1166:Harusame
1143:Takikomi
1077:Tekkadon
1072:Oyakodon
1067:Katsudon
1057:Chūkadon
1004:Shushoku
916:Archived
863:30076416
692:Archived
571:See also
523:tamarind
439:VitaminB
432:VitaminB
383:allergic
216:Umeboshi
107:umeboshi
55:Japanese
50:Umeboshi
33:Umeboshi
2452:Omakase
2447:Kaiseki
2435:Related
2368:Shamoji
2346:Santoku
2331:Kitchen
2317:Knives
2268:Tenkasu
2123:Karashi
2118:Kanzuri
2066:Burdock
1982:Taiyaki
1977:Shiruko
1948:Kankoro
1918:Karukan
1891:Daifuku
1873:Wagashi
1833:Georgia
1774:Mugicha
1764:Sobacha
1739:Kukicha
1729:Hōjicha
1724:Gyokuro
1714:History
1686:Habushu
1681:Awamori
1659:Amazake
1626:Kaiseki
1566:Suimono
1519:Tsukune
1450:Sashimi
1393:Tempura
1378:Korokke
1373:Karaage
1186:Champon
1158:Noodles
1138:Sekihan
1126:History
1116:Omurice
1109:Tenmusu
1104:Onigiri
1052:Donmono
936:sodium.
854:6076304
833:Bibcode
536:called
515:apricot
497:tsampoy
487:In the
469:xí muội
340:chazuke
310:perilla
289:onigiri
256:akajiso
245:vinegar
147:(梅漬け).
144:umezuke
135:apricot
89:pickled
71:
43:Umezuke
2442:Chinmi
2421:Snacks
2404:Dishes
2283:Wasabi
2222:Sauce
2218:Sansyō
2148:Kuzuko
2113:Hijiki
2106:Tobiko
2101:Surimi
2071:Daikon
2051:Aonori
2006:Fruits
1965:Senbei
1901:Chichi
1855:Yakult
1818:Calpis
1792:Ramune
1749:Sencha
1744:Matcha
1734:Kabuse
1719:Bancha
1691:Umeshu
1676:Shōchū
1664:Nigori
1631:Osechi
1621:Jūbako
1594:Ekiben
1507:Takuan
1492:Tororo
1425:Namasu
1415:Kakuni
1338:Yudane
1087:Unadon
1062:Gyūdon
1020:Chahan
908:(xlsx)
861:
851:
662:
550:Nepali
510:chamoy
505:Mexico
493:kiamoy
369:Health
352:shochu
336:congee
334:(rice
126:Prunus
93:brined
87:) are
77:dried
2472:Umami
2409:Ramen
2387:Lists
2326:Gyuto
2263:Shiso
2226:Ponzu
2213:Panko
2198:Myoga
2163:Mirin
2158:Menma
2133:Kombu
2087:Fish
2083:Dashi
1997:Yōkan
1970:Arare
1933:Mochi
1928:Manjū
1896:Dango
1589:Bento
1573:]
1430:Nattō
1410:Gyōza
1368:Furai
1352:Okazu
1323:Curry
1318:Anpan
1311:Bread
1245:Salad
1240:Sōmen
1181:Ramen
1148:Zosui
1121:Sushi
1099:Okowa
1025:Curry
565:mebos
557:mebos
546:amala
542:Hindi
481:]
474:ô mai
375:tonic
331:okayu
322:colds
314:shiso
272:honey
267:kombu
233:umezu
162:honey
103:Japan
2378:Zaru
2288:Yuzu
2273:Tofu
2236:Tare
2203:Nori
2168:Miso
2046:Anko
1987:Uirō
1906:Kibi
1828:Boss
1669:Toso
1654:Sake
1538:Soup
1440:Oden
1405:Gari
1269:Hōtō
1252:Udon
1233:Soki
1223:Soba
1047:Kayu
1012:Rice
859:PMID
768:2013
660:ISBN
538:amla
326:flus
324:and
320:for
295:nori
284:rice
228:salt
186:sour
170:rice
168:for
131:plum
68:lit.
2231:Soy
2173:MSG
1702:Tea
849:PMC
841:doi
784:."
740:",
559:in
548:in
544:or
540:in
528:In
521:or
519:ume
503:to
495:or
471:or
387:ume
328:is
247:.)
224:ume
139:ume
111:Ume
98:ume
80:ume
2517::
1571:ja
910:.
899:)
882:.
871:^
857:.
847:.
839:.
827:.
823:.
729:^
686:.
682:.
567:.
517:,
484:.
479:vi
304:.
264:,
95:)
66:,
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1540:(
989:e
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925:.
893:.
865:.
843::
835::
829:8
808:.
780:"
770:.
701:.
668:.
441:2
434:1
312:(
241:酢
238:梅
236:(
113:(
91:(
85:'
74:'
59:梅
53:(
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
