17 Japanese Umeboshi Paste Recipe You Won't Believe The Taste!
Published on: Mar 26, 2024
Umeboshi paste is a traditional Japanese condiment that is loved for its unique tangy and salty flavor. Made from pickled ume plums, this paste has been a staple in Japanese cuisine for centuries. In recent years, it has gained popularity in other parts of the world due to its health benefits and versatile uses in cooking. In this article, we will take a closer look at the history of umeboshi paste and how you can easily make it at home. So, get ready to add a burst of flavor to your dishes with this delicious and nutritious condiment.
Main Ingredients: Umeboshi Paste, Chinese Black Vinegar, Toasted Sesame
These kebabs are a perfect blend of sweet and savory flavors, with the tanginess of the umeboshi paste and the sweetness of the pineapple. They are also vegan-friendly, making them a versatile option for any gathering or barbecue. Simply marinate slices of tempeh in a mixture of soy sauce, umeboshi paste, and pineapple juice, then skewer them with chunks of pineapple and grill until slightly charred. Serve with a sprinkle of toasted sesame seeds for added crunch.
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Vegan Macaroni and Cheese
Main Ingredients: Sweet Potato, Carrot, Onion, Red Bell Pepper, Cashew
Who says you can't enjoy mac and cheese as a vegan? This recipe uses a creamy cashew-based sauce, flavored with nutritional yeast, smoked paprika, and garlic powder for a delicious and cheesy taste. Toss in some cooked macaroni and bake until golden and bubbly. You won't even miss the dairy in this comforting and satisfying dish.
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Lentil Walnut Vegan Pâté
Main Ingredients: Green Lentils, Water, Bay Leaf, Olive Oil, Yellow
Looking for a flavorful and healthy spread for your next party? Look no further than this lentil walnut pâté. It's packed with plant-based protein and has a rich and nutty taste from the walnuts. Seasoned with herbs, lemon juice, and tamari, this pâté is great on crackers or as a dip for veggies.
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Nori Wraps
Main Ingredients: White Rice, Rice Vinegar, Cane Sugar, Tamari, Lime
These wraps are a fun and unique way to enjoy your favorite sushi flavors, without the hassle of rolling them up. Simply layer your choice of fillings, such as avocado, cucumber, carrots, and tuna (or tofu for a vegan option), on a sheet of nori. Roll it up like a burrito and slice into bite-sized pieces for an easy and portable meal.
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Salted Plum Lemonade
Main Ingredients: Lemons, Plums, Umeboshi Paste, Salt, Sugar, Filtered
This refreshing drink is a twist on traditional lemonade, with the addition of umeboshi plum paste for a salty and tangy kick. Mix together lemon juice, honey or agave syrup, and a small amount of umeboshi paste, then dilute with water and serve over ice. It's a great way to cool off on a hot day.
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EASY LOW CARB & KETO HUMMUS
Main Ingredients: Seeds, Tahini, Extra Virgin Olive Oil, Water, Lemon
If you're following a low carb or keto diet, you don't have to give up on your favorite dips. This hummus recipe uses cauliflower instead of chickpeas, making it low in carbs but still creamy and flavorful. Simply blend cooked cauliflower with tahini, garlic, olive oil, and lemon juice until smooth. Serve with your choice of veggies for a healthy and satisfying snack.
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Stroganoff - Creamy, Soothing, Vegan, And Gluten-free
Main Ingredients: Spiral Pasta, Onion, Canola Oil, Minced Garlic, Fresh
This vegan and gluten-free version of stroganoff is just as comforting and creamy as the original. It uses mushrooms and cashews to create a rich and flavorful sauce, seasoned with thyme and onion powder. Serve over your choice of pasta or rice for a hearty and satisfying meal.
These pancakes are a popular street food in Japan, and for good reason. They are light and fluffy, with a crispy exterior and a creamy custard filling. Serve them with a drizzle of honey or a sprinkle of powdered sugar for a sweet treat.
Okonomiyaki is a savory pancake filled with shredded cabbage, scallions, and your choice of meat or seafood. It's then topped with a sweet and tangy sauce and mayonnaise, and sprinkled with bonito flakes and aonori seaweed. It's a popular street food in Japan and can easily be made at home for a fun and delicious meal.
This light and airy cheesecake gets its name from its fluffy and delicate texture. It's made with cream cheese, eggs, and cornstarch, and has a subtle sweetness that pairs well with fresh fruit or a drizzle of chocolate sauce. It's a must-try for any cheesecake lover.
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Omusubi (Japanese rice balls) with tuna, salted...
Main Ingredients: Japanese Rice, Canned Tuna, Kewpie Mayonnaise, Seaweed
Omusubi, also known as onigiri, are a popular snack or light meal in Japan. They are made by shaping cooked rice into triangles or balls and filling them with various ingredients, such as tuna, pickled plums, or salmon. They are then wrapped in nori and make a great on-the-go snack.
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Japanese Cucumber Salad (Sunomono)
Main Ingredients: English Cucumber, Salt, Sugar, Soy Sauce, Rice Vinegar
This light and refreshing salad is a staple in Japanese cuisine. Thinly sliced cucumbers are marinated in a mixture of rice vinegar, soy sauce, and sugar, and topped with sesame seeds and seaweed. It's the perfect side dish for any Japanese meal.
Ramen is a popular noodle dish in Japan, with a variety of regional styles and flavors. The broth is typically made from pork or chicken, and the noodles are served with toppings such as soft-boiled egg, chashu pork, and green onions. It's a hearty and comforting meal that is perfect for colder days.
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Japanese Gyoza Dumplings
Main Ingredients: Napa Cabbage, Ground Pork, Garlic, Fresh Ginger
Gyoza, also known as potstickers, are a popular appetizer in Japanese cuisine. They are filled with a mixture of ground pork, cabbage, and garlic, and then pan-fried until crispy. Serve them with a dipping sauce made from soy sauce, rice vinegar, and sesame oil for a delicious and addictive snack.
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Japanese Rice Balls Onigiri
Main Ingredients: Cooked Rice, Umeboshi, Bonito Flakes, Soy Sauce, Mirin
Onigiri, or rice balls, are a staple in Japanese cuisine. They are made by shaping cooked rice into triangles or balls and filling them with various ingredients, such as pickled plums, salmon, or tuna. They are a great option for a quick and filling snack or meal.
Udon noodles are thick and chewy noodles that are commonly used in Japanese cuisine. They are often served in a hot broth, along with toppings such as tempura or takoyaki (octopus balls). It's a hearty and comforting dish that is perfect for a cold day.
Japanese eggplant, also known as nasu, is a staple in Japanese cuisine and is often used in dishes such as tempura or miso eggplant. It has a tender and slightly sweet taste and pairs well with a variety of flavors. Try it grilled or roasted for a simple and delicious side dish.
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Japanese Soba Noodles With Peanut Sauce
Main Ingredients: Soba Noodles, Unsalted Roasted Peanuts, Sesame Oil
Soba noodles are made from buckwheat flour and have a nutty and slightly earthy flavor. They are often served cold with a peanut sauce for dipping, along with toppings such as scallions and sesame seeds. It's a refreshing and tasty dish for a hot day.
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Yakitori (Japanese Grilled Chicken)
Main Ingredients: Skinless Chicken Thighs, Soy Sauce, Pure Maple Syrup
Yakitori is a popular street food in Japan, featuring skewered pieces of chicken that are grilled over charcoal and glazed with a sweet and savory sauce. It's a staple at festivals and is also commonly served in izakayas (Japanese pubs). It's a must-try for any meat-lover.
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Umeboshi Onigiri
Main Ingredients: Sushi Rice, Rice Vinegar, Granulated Sugar, Kosher
Onigiri, or rice balls, are a staple in Japanese cuisine. They are made by shaping cooked rice into triangles or balls and filling them with various ingredients, such as pickled plums, salmon, or tuna. Umeboshi, or pickled plums, are a staple in Japanese cuisine, with a tart and salty flavor that pairs well with rice. Try this combination for a unique and delicious onigiri option.
The History of Umeboshi Paste
Umeboshi paste has been around for over 1,000 years and is deeply rooted in Japanese culture and cuisine. It is believed that it was first created in China and then brought to Japan during the Nara period (710-794). The paste was originally made by pickling ume plums in salt and then drying them in the sun. This process was time-consuming and labor-intensive, making umeboshi paste a prized condiment and a symbol of wealth and status.
Over time, umeboshi paste became a staple in Japanese households and was used for its medicinal properties. It was believed to aid digestion, prevent fatigue, and even cure hangovers. In modern times, umeboshi paste is still valued for its health benefits and is often used in traditional Japanese medicine.
Making Umeboshi Paste at Home
While it may seem daunting to make umeboshi paste from scratch, it is actually quite simple and can be done in a few easy steps. The key ingredient in this recipe is the ume plum, which can be found in Asian markets or specialty stores. You will also need a large jar, salt, and a weight to press down the plums.
To make the paste, start by washing and drying the ume plums. Next, layer them in the jar with salt, making sure to cover each layer of plums completely. Place a weight on top to press down the plums and let them sit for about a week. The salt will draw out the moisture, creating a brine that will pickle the plums. After a week, remove the weight and let the plums sit in the brine for another 3-4 weeks.
Once the plums have fully pickled, remove them from the jar and remove the pits. Mash the plums into a paste and add a small amount of honey or sugar to balance out the tartness. This paste can then be stored in a jar in the fridge for up to a year.
Umeboshi paste is a versatile condiment that can be used in a variety of ways: as a spread on toast or sandwiches, mixed into salad dressings, or added to sauces and marinades for a tangy kick. With its unique flavor and health benefits, it's no wonder that umeboshi paste has stood the test of time and continues to be a beloved ingredient in Japanese cuisine. So why not try making your own umeboshi paste at home and add a touch of Japan to your cooking?
