Easiest Way to Cooking Eating on a Dime Subtly Sweet Semi-Dried Umeboshi

Easiest Way to Cooking Eating on a Dime Subtly Sweet Semi-Dried Umeboshi Delicious, fresh and tasty.

Subtly Sweet Semi-Dried Umeboshi. Great recipe for Subtly Sweet Semi-Dried Umeboshi. I had a lot of umeboshi that someone had given to us that were too salty to eat. I wanted to eat slightly sweet, vanilla scented hoshi ume like that ones you can buy, so I made these.

Unusually salty, sour and subtly sweet, they are great at helping you digest carbohydrates and proteins.

Ume means plum in Japanese, but they are actually a Japanese apricot.

Umeboshi, a salt pickled / sun-dried ume plum (Prunus mume) is one of Japan's most ancient super foods.

You can cook Subtly Sweet Semi-Dried Umeboshi using 5 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Subtly Sweet Semi-Dried Umeboshi

1. You need 20 of Umeboshi.

2. Prepare 1 pinch of Salt.

3. You need 5 tbsp of Pancake syrup.

4. Prepare 1 of same as above (or use mizuame syrup instead).

5. It’s 1 of to 2 drops Vanilla essence (optional).

Umeboshi is also a unique culinary addition in your kitchen, providing an unusually salty, sour, and subtly sweet flavor to any foods you eat with them.

This healthy pickled condiment is pureed and packed in an easy-to-use screw top stand.

Umeboshi is also a unique culinary addition in your kitchen, providing an unusually salty, sour, and subtly sweet flavor to any foods you eat with them.

This healthy pickled condiment is pureed and packed in an easy-to-use screw top stand pouch and ideal for sushi, dips, sauces, and salad dressing.

Subtly Sweet Semi-Dried Umeboshi step by step

1. De-salt the umeboshi: rinse them in water, then soak in a bowl filled with plenty of water and a pinch of salt for an hour..

2. Drain the de-salted umeboshi on paper towels..

3. Put the pancake syrup (or mizuame syrup) in a Tupperware container that the umeboshi will fit in nicely, and add the vanilla essence..

4. Put in the dried umeboshi, and coat them well with the syrup. Put a piece of plastic wrap directly on the umeboshi, and refrigerate. Marinate in the refrigerator for 4 days or so..

5. In 4 days, the moisture and salt in the umeboshi will have been drained out of them nicely, and the syrup will be quite liquid. They already smell fragrant..

6. Take the umeboshi out of the syrup, and pat them dry lightly with paper towels. Line up the umeboshi on a flat sieve or similar..

7. Turn them over occasionally and dry for 4 to 5 days, and they are done. You can dry them for a shorter or longer time as you like..

8. If you take the pits out of the umeboshi after de-salting, they will dry faster. In the wintertime, they will dry out well if you leave them in a dry room..

9. I used this pancake syrup..

Umeboshi is also a unique culinary addition in your kitchen, providing an unusually salty, sour, and subtly sweet flavor to any foods you eat with them.

This healthy pickled condiment is pureed and packed in an easy-to-use screw top stand pouch and ideal for sushi, dips, sauces, and salad dressing.

I wanted to eat slightly sweet, vanilla scented hoshi ume like that ones you can buy, so I made these.

Pancake syrup often has added aromas, so they will be transferred to the umeboshi.

The resulting california wild plum umeboshi can be chopped and used as a condiment to bring bright, tart, pungent, savory/sweet flavor to a wide variety of dishes.