📝 About This Recipe
A cornerstone of Japanese macrobiotic cooking, this Umeboshi Paste is a vibrant, crimson elixir that balances intense saltiness with a sharp, fruity acidity. Crafted from fermented ume plums and fragrant red shiso leaves, it offers a complex 'umami' profile that acts as both a digestive aid and a powerful seasoning. This homemade version surpasses store-bought varieties by maintaining a rustic texture and a bright, floral finish that elevates everything from simple rice balls to sophisticated vinaigrettes.
🥗 Ingredients
The Base
- 250 grams Umeboshi (Salt-pickled Japanese plums) (high quality, bone-in, preferably aged)
- 4-5 leaves Red Shiso Leaves (from the umeboshi jar) (squeezed dry of brine)
Flavor Balancing
- 2 tablespoons Mirin (Hon-mirin) (to add a subtle sweetness and sheen)
- 1 teaspoon Raw Honey or Agave (optional, to mellow the harsh saltiness)
- 1 tablespoon Rice Vinegar (to brighten the acidity)
Aromatics & Texture
- 1 tablespoon Toasted White Sesame Seeds (crushed lightly)
- 1-2 tablespoons Ume Plum Vinegar (Umezu) (reserved from the plum jar for consistency)
- 1/2 teaspoon Fresh Ginger Juice (squeezed from grated ginger)
👨🍳 Instructions
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1
Carefully remove the umeboshi plums from their brine. Using your fingers or a small knife, gently pull the flesh away from the hard inner pits.
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2
Discard the pits (or save them to flavor a jar of soy sauce) and place the soft plum flesh on a clean cutting board.
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3
Take the preserved red shiso leaves and mince them as finely as possible until they resemble a dark purple confetti.
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4
Using a sharp chef's knife, begin chopping the plum flesh. Continue chopping and folding the mass over itself until it forms a thick, slightly chunky paste.
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5
For a smoother, professional finish, transfer the chopped plums into a Suribachi (Japanese mortar and pestle) or a food processor.
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6
Grind or pulse the plums while gradually adding the mirin and rice vinegar. The mixture should begin to look glossy and vibrant.
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7
In a small saucepan over very low heat, combine the plum paste and the honey. Stir constantly for 3-5 minutes; this 'cooks out' the raw alcohol from the mirin and deepens the color.
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8
Remove from heat and stir in the minced shiso leaves and the fresh ginger juice, which adds a subtle heat and floral aroma.
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9
Evaluate the thickness. If the paste is too stiff, whisk in the reserved ume plum vinegar one teaspoon at a time until it reaches a spreadable consistency.
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10
Fold in the lightly crushed toasted sesame seeds for a nutty textural contrast.
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11
Allow the paste to cool completely at room temperature. The flavors will continue to meld and harmonize as it cools.
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12
Transfer the finished paste into a sterilized glass jar. Press down to remove air bubbles and seal tightly.
💡 Chef's Tips
Always use a clean, dry spoon when scooping from the jar to prevent spoilage; it will last up to 6 months in the fridge. If the plums are exceptionally salty, you can soak them in lukewarm water for 30 minutes before pitting to leach out excess salt. For a vegan 'honey' alternative, use maple syrup or brown rice syrup for a deeper, malt-like sweetness. Avoid using metal bowls or utensils for long-term storage, as the high acidity of the plums can react with certain metals. If you prefer a perfectly smooth 'koshian' style paste, push the final mixture through a fine-mesh sieve.
🍽️ Serving Suggestions
Spread a thin layer inside Onigiri (rice balls) for a classic, portable Japanese lunch. Whisk a teaspoon into a mix of olive oil and tahini for a bright, creamy salad dressing. Use as a condiment for grilled fatty meats like pork belly or mackerel to cut through the richness. Mix with softened unsalted butter to create a unique 'Ume-Butter' for spreading on crusty sourdough. Pair with chilled sake or a dry Riesling to complement the sharp, fruity fermentation notes.