Umeboshi

Japanese plums, or Prunus mume, have a terrible secret: despite their name, they are actually apricots. This confusion doesn’t prevent them from occupying a prominent place in everyday Japanese cuisine, especially in an ultra-famous fermented version: “umeboshi”. These crumpled plums, sometimes pink, sometimes orange, are one of the most common accompaniments to white rice (eaten almost daily by many Japanese).

In keeping with Japanese sophistication, there are several types of fermented plum known as umeboshi. The most traditional ones spend three days in the sun after being dipped in salt. Legend has it that these plums remain edible for centuries. More recent versions, called ‘chomi-umeboshi’, ferment the plums in a mixture seasoned with shiso, smoked bonito, kombu seaweed, etc. There are also ‘hachimitsu’ umeboshi matured in honey, which are rare and delicious.

The Japanese believe that umeboshi have many properties: they are antiseptic and antibacterial, stimulating and anti-inflammatory for the digestive system, and anti-nausea… We can also assure you that eating them invigorates the body and mind, making them ideal for breakfast. A bowl of white rice, a spoonful of natto, a fermented plum… There’s no better way to start the day.