Umeboshi plum is famous in Japan for its health benefits. Used widely as an aid to travellers for it’s digestive soothing properties. It can have a fresh, light citrus like flavour.
The fruit is popular in Japan, China and Korea and has been known for centuries. Umeboshi means ‘dried plum’ in Japanese. In fact, the fresh ume plum is selected from the tree, usually in June, washed and salted before being sundried. When it gets small and wrinkled, it is put in barrels and macerates for several months with sisho leaves. These help to preserve and give ume plum a red color. The taste is sweet and sour, depending on the quantity of salt used.
Umeboshi is used in food in different forms, such as vinegar, but it is also often infused in water and drunk, often to cure hangovers and digestive problems. Its high level in citric acid counteracts the effect of lactic acid in the body, making Umeboshi plum a great fatigue reliever and detoxifier.
Umeboshi plums are boiled in water to make an infusion. The high quantity of citric acid is great to remove dead cells on skin, leaving skin softer, cleaner and brighter.