A fun and easy way to make tart Umeboshi easier to eat!

You know I like pickles, so I’m quite used to salty and sour and tangy tastes but I can’t get used to Umeboshi!

You probably know that Umeboshi are traditional Japanese pickled plums made from ume fruit, which are actually more similar to apricots than plums. They are typically bright red or yellow and are known for their intense flavor profile. Umeboshi are often enjoyed as a condiment with rice, added to bento boxes, or served with tea.

Beyond their delicious taste, they are also celebrated for their health benefits, including aiding digestion and boosting energy. So, we wanted to add them to our daily diet but struggled with the super sour flavor.

I was so lucky to find these Choya ume with shiso at my local Japanese supermarket a few months ago, they are super quality but also very very strongly flavored. So, ever experimenting me came up with homemade Ume-honey sauce and it’s been a hit with my 🇯🇵 husband 😊

It’s very easy to make, just take out the pits of the ume and mash up the ume meat and shiso with a fork. Then add honey to taste, done! I add this paste on top of rice, or to my daily okayu (Japanese congee, kind of like a wet risotto).

Very sorry if this goes against ancient Japanese custom but since my husband loves it it’s ok 😄

What’s your favorite pickle?