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For those who enjoy pickled foods, umeboshi paste is an intriguing ingredient that should not be overlooked. This paste, derived from pickled Japanese plums, has captured the interest of many culinary enthusiasts. Whether it’s in the form of savory pickle chips, kimchi, or olives, pickled delights hold a special place in the hearts of food lovers.
Umeboshi paste is crafted from plums that are pickled and ground into a smooth mixture, often combined with salt to enhance its flavor profile. In some variations, honey may replace salt, creating a sweeter version of this distinctive paste. My first encounter with umeboshi occurred during a memorable trip to Tokyo a decade ago, where I discovered the plums served in sparkling highballs, providing a delightful salty twist to the whiskey. That initial experience opened my eyes to the versatility of umeboshi, as I started noticing it everywhere in Japan, from onigiri at convenience stores to as a zesty accompaniment with dishes such as yakitori.
Fast-forward to today, and my admiration for umeboshi remains as strong as ever. I always keep a packet of this paste in my refrigerator, sourced from a local Japanese grocery store or online. Occasionally, I even ask friends traveling from Japan to bring me an authentic supply.
Umeboshi paste finds its way into many of my dishes through both classic and inventive approaches. A straightforward yet satisfying use is adding a touch to freshly steamed rice or stirring it into rice porridge, where the natural tartness balances nicely. Alternatively, I enjoy mixing it into pasta; incorporating a teaspoon into a cod roe butter sauce, with a splash of yuzu juice and some chiffonade-cut shiso enhances the dish’s overall richness.
The paste also pairs well with various proteins. Though I haven’t utilized it as a marinade yet, I often use it as a dipping sauce for grilled chicken skewers or poached shrimp. A refreshing summer dish can be created by drizzling a sauce made from umeboshi paste, yuzu juice, and green onions over chilled silken tofu—this sauce is versatile enough to serve as a salad dressing, too.
In keeping with the innovative uses of umeboshi, I also incorporate it into beverages. While traditional umeboshi highballs call for muddling whole plums, I prefer to use the paste directly. For a non-alcoholic drink, I blend the paste with sparkling water or ginger ale. It also makes for a fantastic addition to savory cocktails, lending a unique flavor to drinks like bloody marys and margaritas.
What began as a novel ingredient in my culinary journey has evolved into an essential staple in my kitchen. Umeboshi paste brings a delightful brininess and tang to an array of dishes and drinks, making it a must-try for fellow pickle enthusiasts. If you appreciate the complex flavors that pickling can provide, consider adding umeboshi paste to your culinary arsenal.
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www.eater.com