umeboshi
[ oo-meh-BOH-she ]
Pickled Japanese plums that are picked before they're ripe, then soaked in brine and red
SHISO leaves, the latter of which adds flavor and a pink coloring. This Japanese condiment is very salty and tart and is a popular adjunct to most Japanese meals, including breakfast. Pureed umeboshi, called bainiku, is used as a seasoning. Umeboshi can be found in jars and cans in Asian markets and in some gourmet markets.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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