It is advised with rice.
Japanese food is associated with good health and even a promise of longevity. For good reason, the Japanese pay particular attention to the ingredients they eat and balance their meals. If miso, yuzu, red beans or wakame are now integrated into our western plates, there is another Japanese food that deserves to be tested, especially since it is more and more popular in France.
This food has been used since Heian’s time (794-1185) as a medication. According to Isabelle Boffeli and Isabelle Bruno, in their book “The wellness food guide: 100 ingredients and unpublished recipes to preserve health”it is rich in iron, calcium, and phosphorus, which “Help the proper functioning of the liver, stomach and intestines”. Traditionally, the Japanese use it to improve digestion, regulate the stomach and balance the pH of the blood thanks to its alkalizing effect. It is also rich in potassium, important to control blood pressure. In addition, a study by Okinawa researchers has shown that its juice protects against vascular damage caused by angiotensin II, a hormone linked to hypertension. Its anti-inflammatory properties also support cardiovascular health.
This famous food is “ume “. This Japanese plum is usually marinated as a result of the salumage process, to which shiso leaves are added, which gives it a red color. We call the condiment obtained umeboshi. It is thanks to this fermentation that Japanese plum releases an ideal lactic acid for intestinal flora.
Eating umeboshi alone, without anything, is not advised because of its sour and salty flavor. It is rather recommended to taste it as an accompaniment with rice. We also find the Umeboshi used as a garnish for “onigiri”, more and more popular rice dumplings in France. The juice of theume is transformed into wine or concentrate, called BAINIKU-EKISU, consumed as a food supplement for at least the 18th century.
L’ume is sold in dried form, marinated in jar (beware it can be very salty in this form therefore to limit for hypertensive), dough, sauce or vinegar in Asian grocery/supermarkets. You can also test the famous “onigiri” in certain Japanese restaurants and caterers.
