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Jan 28, 2007 11:58 AM

ISO a good recipe using umeboshi (sour Japanese plums)

I bought them for their medicinal purposes but at 11 bucks for 15 of them (I live abroad, they're imported), I must put them to good culinary use.


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  1. I had an absolutely wonderful sardine tempura with umeboshi and shiso. The shiso didn't do much except bind the ume to the fish. It was fantastic because the sour sweet cut the oily saltiness of the sardine very well. I imagine it would work anything a little oily. Of course this is not that good of a recipe if health is a concern.

    Additionally, Eric Gower's 'The Breakaway Japanese Kitchen' has a delicious umeboshi pork dish with walnuts and dates but I can't find it anywhere on the internet. If you have a local library with it, you could check the book out (there are many brilliant recipes).

    1. you could make onigiri with them, or japanese rice balls. it's basically a small handful of rice you would stuff with pitted umeboshi, patted together (usually in a triangle) wrapped with a strip of nori. the intense saltiness of the umeboshi goes well with the plain white short grain rice.

      1. I wouldn't cook them--because they are so expensive. Best ways to eat ume are as musubi as augustiner describes above or simply hot gohan + umeboshi = heaven!

        1. I made the rice balls, which were excellent -- I've been thinking of making them for quite some time. Thanks for the push! TheJulia, That sardine recipe sounds amazing -- is it made with a traditional tempura batter?

          1 Reply
          1. re: tastytamarind

            Hi TastyTamarind, It was a traditional tempura batter, but extremely lightly battered so that you could see the fish through the batter. I don't deep fry at my house due to horrible ventilation, but if you try it out, please report back!

          2. i also don't deep fry, but the guys next door have a deep fryer (it's their only appliance....go figure) so maybe I can convince them to let me try it. I'll let you know if it works out...