Umeboshi The Super Plum
Umeboshi the super plum is undoubtedly one of the most unusual of Japanese foods. Umeboshi
meaning literally “dried plum,” is a far cry from the normal idea of dried fruit or fruit preserves due to its high degree of tartness. The use of Umeboshi dates back to some unrecorded time more than 4,000 years ago in ancient China, and until the most recent of modern times was produced within the Japanese household.
First introduced to Japan as a medicinal herb (Wu Mei) from the Chinese mainland some 1,300years ago, the Ume, or Japanese plum, is a sour green fruit that closely resembles an unripened apricot. The tree flourished in the Japanese soil and climate producing an abundance of fruit with a high mineral con- tent. The taste for and uses of the fruit came to be regarded more as a dietary staple than a medicine.
Due to the wetness of climate and fertility of the Japanese soil, the Ume has changed. distinctively in the shape and flavor from those introduced centuries before and presently grown in both China and Taiwan. Characteristically, the Japanese plums are plump arid round, while Chinese plums are smaller and more egg-shaped and have a protruding navel. The Japanese plums contain a higher concentration of citric acid which makes the Umeboshi both sour and medicinal.
Blooming in late February, the Ume flower withstands the winter cold, and its hidden vitality has long been a favorite food of the Samurai as well as the subject in Japanese poetry and painting. The fruit born by this flower finally matures just before the spring rains which begin in mid-June. If left to ripen, the Ume will turn a light yellow; however, Umeboshi (as well as other plum products such as plum wine, plum candy, plum concentrate, and plumballs) are always made from green plums.
To make Umeboshi, freshly picked plums are first washed, packed into huge cedar vats, and then salted down with a 15% solution of sea salt for 20-30 days. The salt draws out the juice so that the plums are soon covered by a runoff liquid. This liquid is conventionally called “plum vinegar.”
Next, Shiso leaves (leaves of the beefsteak plant) are added to the vinegar. These freshly picked purple leaves are first rubbed and rolled by hand in order to break open the plant’s cell structure. When placed over the plums in the vats, their color is quickly drawn out by the vinegar to make a deep red dye. This dye is responsible for .the Umeboshi’s color, as well as adding a tangy flavor which is almost magically compatible with the sourness of the plum. It is also of interest to note that Shiso contains a natural preservative called perillaldehyde which is documented to have over one thousand times the strength of the synthetic preservatives presently used in foods.
In mid-July, the Japanese rains end abruptly, the skies clear, and the earth bakes in mid-summer heat. At the hottest part of the summer, the plums are taken from the vats and laid out in the open fields to sun dry. Parching during the day, they are returned to the vats again during the night where they absorb more of the vinegar. This cycle is repeated over the course of three to four days.
After drying, the Umeboshi are cleaned to remove extra salts and any impurities and returned to the vats containing fresh shiso leaves for an additional 20 days minimum of pickling. It is this prolonged contact with the shiso which produces the unique flavor and medicinal properties in the plum vinegar and the final Umeboshi. With age, the original highly saline, yet Citric pickling solution becomes more and more alkaline, changing in taste from acidic to sour. The Umeboshi are kept immersed in the plum vinegar in the vats up to the time of sale. Prior to packaging, they are dried in the sun one final time.
The maker of Eden’s Umeboshi is located in the’ heart of the plum growing province of Wakayama in a township called Minabe which is particularly well known for its high quality, fleshy plums with small seeds. A mountainous coastal region located east of Osaka, Wakayama is most well known for its Ume and mikan (mandarin oranges). This province produces about one quarter of the 70 thousand kilotons (77,140 tons) of plums grown yearly in Japan.
One Umeboshi goes a long way. Its salty, sour taste should be savored bit by bit, perhaps in combination with brown rice or other whole grains. Try blending the Umeboshi with oil and vinegar to make a fresh tasting salad dressing.
A piece of Umeboshi at the center of a rice ball will keep the rice from spoiling.’ This preservative function is due to the strong natural agent, perillaaldehyde, which, when ingested, helps clear the intestinal tract of undesirable bacteria.
The Umeboshi’s citric acid plays an important role in the chemical elimination from the body of lactic acid, a cause of fatigue. Although it is acidic and tart in taste, the Umeboshi alkalizes in digestion, helping to settle the stomach and strengthen blood quality.
Countless qualities and attributes of the Ume plum have been documented throughout history.
Evolution of Plum Concentrate
Although the Ume plum has been known as a health giving and medicinal food for thousands of years, it was not until 1817, in a medical text, that a recipe for plum concentrate was recorded.
Plum Concentrate is a 50-time concentration of the original Ume plum made by reducing 2.2 Ibs. (1 kilo) of fresh plums to a mere 30 grams of thick, dark syrup. Ume Plum Concentrate is said to have 30 times the strength of the umeboshi (pickled plum).
Over 100 years later, in the mid 1920s, the Plum Concentrate was first produced on a commercial basis. At that time the Japanese ‘ army and navy officially used it as an antiseptic and as a guard against dysentery.
It is presently popular when used as a tea and cooking condiment.
Ume (Japanese apricot) has long been consumed by the Japanese and is considered as one of the best natural alkaline foods for daily use. Ume contains organic acids such as citric acid and minerals such as potassium, magnesium, iron and calcium. Its efficacy has been recorded in renowned medical literature over a thousand years ago. Ancient Japanese Samurai warriors consumed ume daily for increased strength and relief of intestinal discomfort symptoms.
Mitsuwa® Super Ume Concentrate is made from high quality natural unripe ume (Japanese apricot) concentrated up to 50x by using modern technology with a traditional Japanese formula. Modern diet tends to contain more acidic foods, and daily consumption of alkaline foods such as Super Ume Concentrate, helps to balance your diet and support your digestive health. Super Ume Concentrate is one of the best health foods for people of any age to take everyday.
FEATURES AND BENEFITS
Features:
• Selection of high quality natural unripe ume (Japanese apricot)
• Extracted to a 30-50x concentrate
• Rich in phytonutrients such as mumefural and polyphenols
• No artificial colors and no preservatives
• Made in Japan by a GMP certified manufacturer
Benefits:
• Supports digestive health.
• Provides antioxidants.