Umeboshi Paste

At the food co-op a few months ago, someone was dishing out gobs of this pink paste substance. I asked what it was and what you did with it.

She said its umeboshi paste and that it kept her from getting sick. The alkaline quality of the umeboshi paste is supposed to be beneficial.

Anyhow, she said she mixed a small spoonful in with her brown rice and that it was tart and tangy.

So I bought some and occasionally use it. I have my own favorite recipe.

A nice warm toasted piece of bread, a very thin layer of umeboshi paste, a slice of cheese, and finally a spread of pesto on top of the cheese. Very tasty snack I must say.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled. The red shiso leaves, rich in minerals, add flavor and a pinkish-red coloring to the plums. Shiso leaves are often prepared as a condiment using a ground powder of the dried leaves to produce what is referred to as Mitoku. Inside the fruit, the meaty pulp of each plum covers a small hard pit. This condiment, which is present at many Japanese meals, is quite salty and has a noticeably tart flavor. With its alkalizing benefits that neutralize acids, it is commonly eaten to aid digestion and is believed to assist with other health conditions such as motion sickness, increased energy levels, increased saliva output, relief for muscle cramps, and a few other daily health concerns. source