Umeboshi are usually eaten with rice, in small quantities.
As part of a bento (Japanese lunchbox), a single umeboshi is often placed in the centre of the rice to recreate the flag of Japan, the Hinomaru Bento. Umeboshi is claimed to fight bacteria. It is claimed that placing an umeboshi on the rice will inhibit bacteria (umeboshi are over 20% salt and salt acts as a preservative). The sour and salty umeboshi is also claimed to help digestion.
It is also a common ingredient in onigiri, rice balls wrapped in nori, and they may also be used in makizushi. Makizushi made with umeboshi may be made with either pitted umeboshi or umeboshi paste (which is cheaper), often in conjunction with slivered fresh green perilla (shiso) leaves.
Umeboshi is often used as a cooking accent to enhance flavor and presentation.
Umeboshi may also be served as a complement of a green tea or a drink with shochu and hot water.
Drinking a cup of umeshu before a meal is claimed to increase the appetite.
Umeboshi were esteemed by the samurai to combat battle fatigue. The standard Japanese folk remedy for colds and flus is okayu (rice congee) with umeboshi.
Children's candy shops sometimes carry karikari ume, or prepackaged, crunchy pickled ume.
Umeboshi are often eaten as snacks; in the United States many Japanese grocery stores stock umeboshi. Eating umeboshi in Japan is the equivalent of the United States "an apple a day.
Nutrition facts
Umeboshi per 100g contains elements as follows.
- Calorie 33kcal
- Protein 0.9g
- Fat 0.2g
- Carbohydrate 10.5g
- Sodium 8700 mg
- Potassium 440 mg
- Manganese 0.23 mg
- VitaminA 7μg
- VitaminB1 0.02 mg
- VitaminB2 0.01 mg
- Cholesterol 0 mg
- Dietary fiber 3.6g
- salt 22.1g
No comments:
Post a Comment