15 Japanese Plum Preserves Recipe Savor The Mouthwatering Goodness!

Published on: Mar 26, 2024

Japanese plum preserves, also known as umeboshi, are a popular condiment in Japanese cuisine. These tangy, salty pickled plums are a staple in bento boxes and often used as a topping for rice or served alongside savory dishes. While umeboshi can be found in most Asian grocery stores, making your own at home allows you to control the ingredients and customize the flavor to your liking. In this article, we will provide a simple and delicious Japanese plum preserves recipe that you can easily recreate in your own kitchen.

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Japanese Inspired Sous Vide Duck

Main Ingredients: Duck Breast, Yuzu Juice, Japanese Soy Sauce, Mirin
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If you're looking for a unique and flavorful way to cook your duck, look no further than this Japanese inspired sous vide recipe. By cooking the duck in a water bath with traditional Japanese flavors like soy sauce, mirin, and ginger, you'll end up with tender and juicy meat that is bursting with umami flavors. Plus, using the sous vide method ensures that the duck is cooked to perfection every time.
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Old-Fashioned Plum Preserves

Main Ingredients: Plums, Sugar, Water
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If you have an abundance of plums, why not make some old-fashioned plum preserves? This recipe is a simple and traditional way to preserve your plums and enjoy them all year round. All you need is plums, sugar, and some lemon juice. Spread this delicious jam on toast, mix it into yogurt, or use it as a topping for ice cream.
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Damson Plum Preserves

Main Ingredients: Plums, Water, Sugar
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Damson plums are a smaller and more tart variety of plums, but they make delicious preserves. This recipe uses a combination of damson plums and regular plums for a perfectly balanced flavor. Add a touch of cinnamon and nutmeg for a warm and comforting taste that is perfect for fall.
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Cherry Plum Rum Preserves

Main Ingredients: Sweet Cherries, Plums, Lemon Juice, Sugar, Rum
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For a boozy twist on traditional plum preserves, try this recipe for cherry plum rum preserves. The addition of dark rum adds a rich and complex flavor to the sweet and tart plums. This preserve is perfect for adding to cakes, tarts, or even using as a glaze for meats like pork or chicken.
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Plum Preserves with Honey and Cardamom

Main Ingredients: Plums, Lemon Juice, Orange Juice, Pectin, Wildflower
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Honey and cardamom add a unique and delicious flavor to these plum preserves. The combination of sweet honey, warm cardamom, and tart plums creates a complex and irresistible taste. Use these preserves in a marinade for grilled meats, or mix them with cream cheese for a tasty spread.
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Ginger Plum Preserves and Easy Appetizers

Main Ingredients: Fresh Ginger, Plums, Organic Cane Sugar, Baguette, Soft
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For an easy and flavorful appetizer, try these ginger plum preserves. The fresh ginger adds a spicy kick to the sweet plums, making them perfect for pairing with crackers and cheese. You can also use this preserve as a glaze for meatballs or pork tenderloin for a delicious and unique twist.
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Japanese Cucumber Salad (Sunomono)

Main Ingredients: English Cucumber, Salt, Sugar, Soy Sauce, Rice Vinegar
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Almond Shortbread Sandwiches with Strawberry Preserves

Main Ingredients: Unsalted Butter, Granulated Sugar, Table Salt, Flour
These almond shortbread sandwiches with strawberry preserves are a delicious and elegant treat. The shortbread cookies are made with ground almonds and vanilla extract, giving them a nutty and sweet flavor. Sandwich them together with a layer of homemade strawberry preserves for a delightful dessert.
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Breakfast Panini with Almond Butter and Plum Preserves

Main Ingredients: Plums, Sugar, Fresh Lemon Juice, Almond Butter, Country
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This breakfast panini is a delicious and unique way to start your day. Spread creamy almond butter and sweet plum preserves on slices of bread, and then grill them in a panini press until golden brown. The combination of nutty and fruity flavors will make this your new go-to breakfast sandwich.
14 of 20

Zwetschgenkuchen (German Plum Cake)

Main Ingredients: Plums, Milk, Dry Active Yeast, All Purpose Flour
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Japanese Rice Balls Onigiri

Main Ingredients: Cooked Rice, Umeboshi, Bonito Flakes, Soy Sauce, Mirin
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Onigiri, also known as Japanese rice balls, are a popular snack or side dish in Japan. They are made by shaping rice into a triangle or ball and filling it with a variety of ingredients like pickled plums, salmon, or tuna. These rice balls are perfect for a quick and portable lunch or snack.
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Small-Batch Vanilla-Plum Preserves {no canning...

Main Ingredients: Plums, Sugar, Vanilla Bean, Cinnamon Stick, Lemon
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For a small batch of plum preserves without the hassle of canning, try this recipe for vanilla-plum preserves. The addition of vanilla bean adds a warm and comforting flavor to the tart plums. This recipe makes just enough to enjoy without having to worry about storing or preserving the extra.
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Jollof Rice

Main Ingredients: Rice, Olive Oil, Tomato Paste, Chicken Stock, Curry
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Jollof rice is a popular West African dish that is made with rice, vegetables, and spices. This flavorful and colorful dish is perfect for a weeknight meal or for feeding a crowd. Serve it with your choice of protein like chicken, beef, or shrimp for a complete and satisfying meal.
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Japanese Gyoza Dumplings

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Asian Plum Sauce

Main Ingredients: Plums, Apple Cider Vinegar, Brown Sugar, Soy Sauce
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This Asian plum sauce is a versatile and delicious condiment that can be used in a variety of dishes. Made with plums, ginger, garlic, and soy sauce, this sauce is perfect for dipping spring rolls, glazing grilled meats, or using as a marinade for stir-fries. Make a big batch and keep it in the fridge for all your Asian-inspired meals.

Ingredients:

1. Fresh Japanese Plums

To make the best umeboshi, you will need to start with fresh Japanese plums, also known as ume or Prunus mume. These small, round plums are typically in season from May to June, but you can also find them in Asian markets and online. Make sure to choose plums that are firm and unblemished for the best results.

2. Salt

Salt is a crucial ingredient in making umeboshi. Traditional recipes call for using coarse sea salt, but you can also use kosher salt or pickling salt. The amount of salt you need will depend on the weight of your plums, but as a general rule, you will need about 20% of the weight of the plums in salt.

3. Red Shiso Leaves

Red shiso leaves, also known as perilla leaves, are what gives umeboshi its distinctive pink color. These leaves have a unique flavor that is slightly minty and also acts as a natural preservative. You can find them in Asian markets or substitute with red food coloring if needed.

Instructions:

1. Wash and Dry the Plums

Make sure to wash the plums thoroughly and dry them with a clean towel. Any leftover moisture can cause the plums to spoil during the pickling process.

2. Layer the Plums and Salt in a Jar

In a sterilized jar, layer the plums and salt, starting with a layer of salt at the bottom. Alternate between layers of plums and salt until all the plums are used up. Make sure to leave about 1 inch of space at the top of the jar.

3. Add the Red Shiso Leaves

Wash the red shiso leaves and place them on top of the plums, making sure they are fully submerged in the salt. This will help prevent any mold from forming on the surface.

4. Seal and Store the Jar

Seal the jar tightly and store it in a cool, dark place for at least 3 months. During this time, the plums will continue to ferment and pickle, developing their characteristic flavor.

5. Enjoy!

After 3 months, your umeboshi will be ready to eat. You can remove the shiso leaves and enjoy the tangy, salty flavor of the plums. These preserves can be stored in the refrigerator for up to a year.

Umeboshi are not only delicious but also have numerous health benefits. They are high in antioxidants and have been found to aid in digestion and boost the immune system. With this simple recipe, you can now make your own batch of Japanese plum preserves and add a unique and flavorful touch to your meals. Give it a try and impress your friends and family with your homemade umeboshi!

15 japanese plum preserves recipe Savor the mouthwatering goodness!

Japanese Inspired Sous Vide Duck

yield: 4 total time: 75 minutes
4.3 Stars (27 reviews)
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Ingredients

  • 2 pounds duck breast
  • 1 tablespoon yuzu juice substitute with lemon if needed
  • 2 teaspoons Japanese soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 2 sheets dried kelp kombu, rinsed
  • 1/2 cup fish bonito, flakes
  • 2 shiitake mushrooms sliced, can be dried
  • 2 teaspoons plum paste, umeboshi – I used umeshu
  • 2 stalks scallions chopped
  • 2 cloves black garlic optional
  • 4 slices duck sous vide, from above
  • marinade Sous vide duck, from above
  • duck fat from above
  • Japanese soy sauce
  • 2 cups dashi
  • 3 ounces soba noodles
  • green onions sliced, to serve
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