Japanese Food Online – Information on Vitamins, Ingredients And Nutrients

The Umeboshi fruit, or even called Japanese Ume fruit, are often referred to as plums, but are related to the apricot.

Ume Su is a fermented seasoning sauce from Japanese umeboshi apricots. Ume Su tastes salty and sourly.

Production – Traditional

The still green Umeboshi apricots are put together with salt, usually sea salt into large wooden barrels.

The salt extracts the water from the Umeboshi apricots, lactic acid fermentation is also created at the same time.

After a few months, the umeboshi fruit are dried and in addition fermented with shiso leaves, also by lactic acid fermentation – this can take another 1 to 2 years.

Ingredients

The seasoning sauce Ume Su contains mostly umeboshi fruit, shiso leaves and sea salt.

Health

Umeboshi and Ume Su are fermentation products and due to the lactic acid bacteria have a healthy effect on the digestive system.

Umeboshi and Ume Su seasoning sauce should have a beneficial effect for digestion in people with excess stomach acid.

Use

Ume Su is used as a substitute for vinegar, due to the sourly-salty taste it is very good for salads and also spreads.

Umeboshi fruit are usually eaten by Japanese people in combination with green tea daily for breakfast.