Umeboshi pasta: what it is, benefits and how to consume it

Umeboshi paste is a pickle native to Japan, so it is a traditional dish from this Asian country. It is made from a Japanese variety of apricot also known as plum that is dried in the sun, as well as sea salt and sisho leaves. It is harvested before maturation, and is used to make pasta and condiments for hot or cold foods. According to its processing, umeboshi is a pickle that, after a fermentation process, is capable of offering strong flavors in which salty and acidic flavors stand out.

Benefits of umeboshi paste

This food dates back many years and in the first instances was used for therapeutic purposes. From a medicinal point of view, umeboshi is ideal for promoting intestinal health, alkalizing the body's pH, and is an antiseptic food. The main benefits of umebushi can be summarized here: -Its alkalizing power is superior to any that may be on the market. -Stimulates intestinal activity, toning the intestine and counteracting constipation. -It is capable of reducing high blood sugar levels and contributes to better calcium absorption. -Its antibiotic properties are capable of stopping the uncontrolled proliferation of bacteria. Among its nutritional properties are: -Calories 33 kcal -Carbohydrates 10.5 g -Proteins 0.9 g -Fats 0.2 g -Fiber 3.6 g -Calcium 65 mg -Iron 13 mg -Phosphorus 2.7 mg -Potassium 440 mg According to its nutritional value, umeboshi is considered a food with an acceptable caloric value and reasonable fat levels. Thanks to these characteristics, it makes ume a product capable of belonging to the select group of foods that overweight people can eat, while its fibers facilitate the digestion process.

How do you eat umeboshi pasta?

Umeboshi pasta is used in Japanese cuisine as a filling in onigiri or also known as omosubi, which are white rice balls wrapped in nori seaweed. Also in vegetables and in other types of preparations such as soups, sauces, infusions. Its flavor is explosive on the palate, it is characterized by having a high concentration of citric acid and a particular salty flavor due to its salt-based preservation. Its high concentrations of salt invite caution when consuming it , which is why it is an excellent condiment in garnishes and as a flavoring ingredient.

Traditional dishes:

-Makizushi is a traditional and recognized dish that incorporates umeboshi as part of the essential ingredients for its preparation. -The Hinomaru Bento is considered the most nationalist dish in Japan, its presentation consists of a rectangle made of white rice and in the center a disc-shaped fillet of this plum. Obviously, this dish symbolizes its flag and its consumption has a patriotic character for its citizens. -Fish, vegetables, as well as Japanese noodles are accompanied by discreet portions of umeboshi as a condiment.