Ume boshi - best uses
We love oils and vinegars in our house and I came cross this previously, to us, unknown vinegar which apparetluy is made with plums - and salt, lots and lots of salt. The label itself notes that it is salty and to use less salt in dishes with this product. I made a viniagrette with it and added no salt at all. Again, info on the bottle suggests it is a good vinegar in such a dressing. The result was a salty, awful mess that got immeidiately thrown away. We could taste nothng BUT salt. I assume it can work well in something, but I have no clue what. The idea of a plum taste attracts me, but geez, if it is nothing but a salt substitue, what is the point!
Umeboshi are a Japanese pickled fruit that don't taste anything like plums-- in fact, the "ume," which is usually translated as "plum," is really a fruit more closely related to the apricot. "Umezu" (ume vinegar, what you have) is actually not a vinegar at all, but rather the sour, salty liquid that accumulates at the bottom of a barrel of ume as they're being pickled. I couldn't tell you what umezu is actually used for (it sounds atrocious-- I can also only find recipes for it on macrobiotic cooking websites), but umeboshi are eaten with rice as a breakfast food or dried as a snack in Japan. They're also often the filling for onigiri.