Umeboshi

Umeboshi (Japanese梅干, by梅ume = plum, boshi < hoshi < Hosu干= dry ) are pickled in salt and red shiso leaves Japanese " Ume " fruits. Often referred to as prunes, these fruits are botanically more closely related to apricots. Umeboshi are very popular especially in the country of Japan. They are red, round and taste very salty and sour.

Traditional production

The still harvested green apricots are cleaned and stacked in large wooden vats along with salt. The salinity amounts to 12-25 percent. Through the salt water is removed from the apricot, a weighted, matching lid forces the apricots to remain below the liquid level and presses by its weight additional water from the fruit. At the same time the desired lactic acid fermentation begins.

After one to two months fermentation in the vats, the fruits are dried according to weather four to seven days outdoors. The fruits are now white, some of them will be sold as Shiroboshi. The remaining salt fruits are soaked with shiso leaves in Umeboshi -Sud, which is produced during the lactic acid fermentation. After about a week the apricots are removed and layered together with shiso leaves in barrels, where they mature for one to two years.

During this time the Umeboshis take their characteristic color of the purple shiso leaves also.

Consumption

Umeboshi is usually not processed further before consumption. Traditional Japanese consume a morning or two of salt fruits together with pure rice. Furthermore Umeboshi can be served in onigiri, for example, in bento boxes. The red fruit visually reminds the midst of white rice to the Japanese flag ( " Hinomaru Bento "; = Hinomaru Japanese flag ).