Umeboshi:Description, Properties, Use And Recipes

Umeboshi is one of the most delicious Japanese fruit in salt.Umeboshi is used since ancient times for medicinal properties . Rich in organic acids, it is highly alkalizing and helps the liver functions.

Umeboshi:Description, Properties, Use And Recipes

  • 1 Features
  • 2 Properties attributed to umeboshi, what are they used for?
  • 3 How are umeboshi used?
  • 4 umeboshi infusion
  • 5 Source

Umeboshi Characteristics

The umeboshi is subjected to a fermentation process with salt and leaves of shiso (a kind of red nettle) for one to three years, increasing its content in citric acid, one of its fundamental elements in its healthy effects.

Umeboshi:Description, Properties, Use And Recipes

The citric acid is used by the body to decompose lactic acid (which produces excess fatigue), in carbon dioxide and water. The acid in umeboshi neutralizes excess yan ( meat , salt, protein ), while the salt they contain neutralizes too much yin, caused by excess sugar, refined grains, and other foods with an expansive polarity. They stimulate the intestine, liver and gallbladder , alkalinize the blood and increase defenses.

Properties attributed to umeboshi, what are they used for?

  • For problems due to lack of energy in the liver.
  • In very small quantities (the tip of a knife) to secrete saliva and prepare for digestion.
  • As an alkalinizer.
  • In liver-digestive problems.
  • To metabolize excess sugar.
  • Eliminate radioactivity.
  • Stops the growth of bacteria .
  • As a stress reliever .
  • For intestinal imbalances ( diarrhea and constipation ).
  • It helps in the absorption of calcium .
  • For tiredness.
  • Slows down the aging process.
  • Very useful in food poisoning.
  • In travel sickness (as long as the gallbladder is not yang).

How are umeboshi used?

Umeboshi:Description, Properties, Use And Recipes

The umeboshi is presented whole. They can be used directly in a small amount, allowing it to slowly dissolve in the mouth, before meals to stimulate the digestive process. Dissolved in a little tea for three years as an alkalinizing agent to eliminate tiredness or decrease glycemia . Mixed with rice or vegetables . To make dressings mixed with oil and parsley or with tamari and oil. These plums are the most alkalizing food-medicine of all, since only 2 g of it can neutralize 100 g of sugar, while to neutralize the same amount of sugar with carrots , 440 g would be required.This is a drink that has an alkaline reaction. Boil the mass of a plum in a liter of water or tea, about 10 minutes. Strain. If the drink tastes too salty, dilute with water. Let cool and drink. If more alkaline is desired, add a teaspoon of tea.

How to use Umboshi In The Kitchen

Umeboshi:Description, Properties, Use And Recipes

  • In Japan, many people start the day by drinking a cup of green tea and eating a salted plum. It is also used a lot as a seasoning for rice , to enrich its flavor and presentation, and in particular accompanied with okayu (a type of rice porridge) as a remedy for colds.
  • Umeboshi can be eaten whole or powdered to form a seasoning called shiso momiji. Given the strong acidic and salty taste, most people soak a plum in a cup of hot water or Kukicha / Bancha tea for five minutes and then drink the liquid and eat the fruit.
  • However, a few, 2 or 3 a week are enough, and they last a long time.
  • As an alternative to whole plum, you can use umeboshi vinegar and use it as a condiment for soups, stews, stews and salads.
  • Even umeboshi pasta can be used as a condiment in combination with various sauces, or simply spread on a slice of toast with avocado and poached eggs or on a corn cob.
  • The plum extract called bainiku ekisu, a dark and viscous liquid obtained from cooked ume plums, is rich in all the most active ingredients of the fruits, but in a concentrated form, and can be added to hot water and honey and drunk as a tonic panacea.
  • Finally, the extract of dried plums is also sold in the form of tablets (meitan) . However the best way to use umboshi is in its whole form of plum, little by little and regularly, and above all we must be careful to buy organic fermented plums following the ancient traditions and with the use of organic leaves of shiso and salt marine.
  • It can certainly be said that the Umeboshi is a superfood which well symbolizes Hippocrates’ maxim: “Make food your medicine and medicine be your food”.

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