Good Lifestyle

You may not be as familiar with umeboshi, but salty plums are considered a drug in Japan native. You see, umeboshi is a clip on Japanese dinner tables, and they have a ton of attention to its health benefits. For many, the umeboshi plum is a taste in the mouth, acid and savory acquired, but for people in Japan, it's an old centurysuperfeument. Can he also cure a hangover? Let's find out.

What is umeboshi?

Umeboshi are the fruit of the tree ume, a parent of the apricot and the plum, which have beenfermented, salty and batch dried in the summer sun. During the fermentation process, sea salt gives plums its brine and adding red shiso leaves creates a pink hue. The preparation process can last several weeks, but the umeboshi are often allowed to dry and age for months or even years before they are appreciated.

Umeboshi's plums have a long history and have been used for thousands of years to treat dysentery, combat typhoid fever and helpfood poisoning.Japanese Samurai soldiers took umeboshi With them while going to fight, because the fruit was preserved and able to be stored for an indefinite period. It has also been used to purify the water to drink. Over the years, it has become a normal part of Japanese cuisine, nourished with families to improve well-being.

How would umeboshi taste?

There is more citric acid in ume, three times more than in a regular lemon. This creates the astringent flavor of umeboshi, but the sour shock is made more pronounced by the salt used to cure the fruit. Although the salt content is variable, the traditional recipe calls for stripping with salt with at least 20% sodium. If the account plunges below this mark, the fruit may mold.

Umeboshi has a fairly strong flavor, so it is often found as an addition to a white rice meal, adding a layer of flavor to all the dish rather than eaten alone. A symbol of Japanese patriotism emerged at the beginning of the 20th century in aPlat called Hinomaru Bentō, which consists of a rectangular corner of rice with a single umeboshi in the middle. The result was a replica of the Japanese flag.

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What are the health and culinary advantages of Umeboshi?

Just directly to it-umeboshilargely considered a healing of hangover. It helps digestion and stimulate the liver to detoxify the body, resulting in a feeling of relief that can often feel miraculous. The stomach evils disappear, nausea and your energy comes back after eating the fruit. You do not need to beexperiment with a hangover Get the advantage of umeboshi, however. With its acidity, umeboshi normalizes the alkalinity of the body, restoring the balanced function of liver and elimination systems.

How do you use umeboshi?

Umeboshi can be eaten as a fruit, if you can withstand acid. Same sucking the fossae found in the middle can help with a sick belly! If it is not served entirely with rice, many Japanese cooks have the umeboshi before adding dishes. You can even eat a umeboshi paste, which has just minced and treat umeboshi. The red paste creates the same basis of flavor as that of the eminence or the whole of the umeboshi.

Even the liquid is not wasted, and today, theUmeboshi vinegar is sold as an appearing, paired with cruciferous vegetables, cabbages andkale.

The sliced ​​dough or plum is a tasty accompaniment forcorn on the COB, Replace butter and salt with a healthier version. It also blends in salad also adding a long leaf for oils and is frequently added to soups orSushi.

Where can you find umeboshi?

Umeboshi plums and dough can be found in natural food markets, grocery stores and onAmazon, produced by manufacturers such as the natural food supplierEden Foods, who specializes in traditional Japanese foods.