FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

UMEBOSHI

Modified from Anderson, Jennifer Lea. 1991. An introduction to the Japanese way of tea. State University of New York, Albany.

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

In Japan plums, flavored and colored with red shiso (beefsteak plant) leaves, are pickled in salt. Umeboshi is served as a pickle at the end of a Japanese meal and is almost always served with Japanese breakfast as it is thought to be cleansing for the system. Pureed umeboshi is made into bainiku, which is added to some dips for its tart flavor.

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.