We bet you have never tried this pickled plum before!
What's the story
Umeboshi, a traditional Japanese pickled plum, has been cherished in Japan for centuries. Its intense sour and salty flavor is achieved by fermenting ume plums with salt.
This secret ingredient can add a burst of flavor to your vegan dishes.
We bring you five ways to incorporate umeboshi into your cooking, adding a unique flavor to your meals.
Sushi Twist
Elevate your vegan sushi
Adding umeboshi to vegan sushi is a game-changer! Its tangy flavor adds a whole new dimension to the dish.
Simply mash the umeboshi and spread it on the rice before adding your favorite veggies like cucumber or avocado.
Not only does the umeboshi bring a burst of flavor to the sushi, but it also serves as a natural preservative, keeping your sushi fresher for longer.
Dressing boost
Boost salad dressings
Salad dressings will never be the same once you add umeboshi to the mix.
By whizzing one or two umeboshi plums into your dressing base, you'll create a bright acidity that pairs perfectly with green leafy veggies.
Try it in a classic vinaigrette or a creamy tahini dressing - either way, umeboshi is about to become your salad secret weapon!
Pasta innovation
Reinvent your pasta sauces
The secret ingredient your pasta sauce is missing.
Umeboshi is a secret weapon for pasta sauces.
Finely chop or puree the plums and add them to tomato-based sauces for an intriguing sour note. It balances the sweetness of tomatoes perfectly.
This twist is particularly delicious in simple pasta dishes where the sauce is the star, like spaghetti aglio e olio with an umeboshi twist.
Cheese alternative
Create flavorful vegan cheese spreads
Vegan cheese spreads often miss that tangy kick you get from dairy cheeses.
By adding finely chopped umeboshi to nut-based cheese spreads, you can recreate that acidity while adding a whole new layer of flavor.
This works great with cashew or almond-based cheeses for spreading on crackers or as part of a vegan cheese board.
Soup and stew depth
Enhance plant-based stews and soups
Adding finely chopped or mashed umeboshi to your vegan stews and soups as they simmer infuses a gentle tanginess. It amplifies the flavor depth in a way that's truly transformative.
The combination works wonders with ingredients like lentils and root vegetables. It adds a surprising and delicious twist to each spoonful.
This is a must-try secret weapon for any vegan cook looking to level up!