Umeboshi are pickled Japanese plums that are picked before they're ripe, then soaked in brine and red Shiso leaves, the latter of which adds flavor and a pink coloring. This Japanese condiment is very salty and tart and is a popular adjunct to most Japanese meals, including breakfast. Pureed umeboshi, called bainiku, is used as a seasoning. Umeboshi can be found in jars and cans in Asian markets and in some gourmet markets.
Attributes | Values |
---|---|
rdfs:label |
|
rdfs:comment |
|
sameAs | |
dcterms:subject | |
dbkwik:puzzlepirat...iPageUsesTemplate | |
abstract |
|