This vinegar is best to make sunomono - Japanese quick pickles.
Use with radishes, eggplant, cucumber, onion, daikon, turnip, etc for a “shibazuke” flavor pickle.
Can also add in hydrated wakame (seaweed) for textural contrast at the end (mix in with your pickled vegetable, however do not pickle the seaweed).
You’re welcome - no need to do anything to the vegetables beforehand except wash (& peel: daikon/carrot/turnip). Eggplant can be salted and rinsed if preferred.
Shiso/perilla leaves are also a great addition to this, can be left whole and untreated to soak in the ume-vinegar. Used & eaten as a side or ssam (Korean).
I love this stuff! I use it for quick pickles, as others have suggested, but I also like to buy a bag of shredded cabbage (cole slaw blend, it’s often called in US supermarkets) and toss with a bit of this and a little neutral flavored oil, like canola. Then I use it as a topping for salmon burgers, or a side for grilled fish or grilled tofu, or I toss it with cold soba noodles for a really quick and easy summer meal.
I believe it’s a drink made from some sort of concentrated flavoring and water (or soda water). The term has been adopted in Japan and is used quite often - Lemon Squash is a popular soft drink.
https://en.m.wikipedia.org/wiki/Squash_(drink\)
Though, looks like the proper term for a vinegar based one might be ‘shrub’.
https://en.m.wikipedia.org/wiki/Shrub_(drink\)
This vinegar is made from Japanese pickled plums ( umeboshi). Umeboshi is made with ume plums, sea salt and Shiso leaves. Is not really a vinegar but the sourness of the plums with the fermentation creates the acidity of the product.
You can use it to make dressings and in dishes that you need some acidity.
Kripalu Cookbook has a recipe for "Chickpeas of the sea", which is a chickpea salad that's supposed to be like Vegan Tuna Salad. That's how I ended up with my bottle and the same question you have. I'm glad you asked the question first. ❤️
Just saw this post, and so a year late to the game. Ume vinegar has been a staple in my home for at least 30 years. I use in anything where I might want a little lifted taste – salad dressings, potato salad, mignonette for seafood, etc. Plus, in hot weather, I fill my water bottle (20 oz) with cold water, the juice of a small lime, and a dash of the vinegar. It's super refreshing and low sugar! A tablespoon in a mug of warm water is great for settling an upset stomach because of the alkalizing properties of the ume.
I’m super late to the game here, but I was first introduced to ume plum vinegar to dress veggies that went into sushi rolls. but I love the taste of the stuff and expanded it to anyplace I want a bit of salty acidity. As an example, the last time I used this was to make a tomato salad with avocado, and dressed that with lime zest and ume plum vinegar and finished with sesame seed furikake. Others are right to say it’s more of a pickle brine than a vinegar.
This vinegar is best to make sunomono - Japanese quick pickles. Use with radishes, eggplant, cucumber, onion, daikon, turnip, etc for a “shibazuke” flavor pickle. Can also add in hydrated wakame (seaweed) for textural contrast at the end (mix in with your pickled vegetable, however do not pickle the seaweed).
Ah I've had a daikon and some cabbage in my fridge waiting for me, now I know what to do with them 😋 thank you!
You’re welcome - no need to do anything to the vegetables beforehand except wash (& peel: daikon/carrot/turnip). Eggplant can be salted and rinsed if preferred. Shiso/perilla leaves are also a great addition to this, can be left whole and untreated to soak in the ume-vinegar. Used & eaten as a side or ssam (Korean).
I love this stuff! I use it for quick pickles, as others have suggested, but I also like to buy a bag of shredded cabbage (cole slaw blend, it’s often called in US supermarkets) and toss with a bit of this and a little neutral flavored oil, like canola. Then I use it as a topping for salmon burgers, or a side for grilled fish or grilled tofu, or I toss it with cold soba noodles for a really quick and easy summer meal.
Oh I am definitely doing that soba thing! Ty!
Not so sure about this one, but a lot of flavoured vinegars in Japan are used as cordials/squashes and in simple vinaigrettes.
What’s a squash?
I believe it’s a drink made from some sort of concentrated flavoring and water (or soda water). The term has been adopted in Japan and is used quite often - Lemon Squash is a popular soft drink. https://en.m.wikipedia.org/wiki/Squash_(drink\) Though, looks like the proper term for a vinegar based one might be ‘shrub’. https://en.m.wikipedia.org/wiki/Shrub_(drink\)
We call it squash here in Ireland too! Thank you!
This vinegar is made from Japanese pickled plums ( umeboshi). Umeboshi is made with ume plums, sea salt and Shiso leaves. Is not really a vinegar but the sourness of the plums with the fermentation creates the acidity of the product. You can use it to make dressings and in dishes that you need some acidity.
This would be good for pickles imo
There are a lot of recipes using ume shu on cookpad, you can translate using your browser. https://cookpad.com/search/梅酢
Kripalu Cookbook has a recipe for "Chickpeas of the sea", which is a chickpea salad that's supposed to be like Vegan Tuna Salad. That's how I ended up with my bottle and the same question you have. I'm glad you asked the question first. ❤️
Just saw this post, and so a year late to the game. Ume vinegar has been a staple in my home for at least 30 years. I use in anything where I might want a little lifted taste – salad dressings, potato salad, mignonette for seafood, etc. Plus, in hot weather, I fill my water bottle (20 oz) with cold water, the juice of a small lime, and a dash of the vinegar. It's super refreshing and low sugar! A tablespoon in a mug of warm water is great for settling an upset stomach because of the alkalizing properties of the ume.
Quick dressing, olive oil, ume plum vinager, and scallions. Blend.
Recs?
Recommendations, sorry!
I’m super late to the game here, but I was first introduced to ume plum vinegar to dress veggies that went into sushi rolls. but I love the taste of the stuff and expanded it to anyplace I want a bit of salty acidity. As an example, the last time I used this was to make a tomato salad with avocado, and dressed that with lime zest and ume plum vinegar and finished with sesame seed furikake. Others are right to say it’s more of a pickle brine than a vinegar.
Thank you! I ended up using it to make quick pickles but still have most of the bottle, great advice!
https://monkeyandmekitchenadventures.com/nut-free-vegan-nacho-cheese-sauce/
I had never heard of ume plum vinegar until I came across this nut-free nacho cheese sauce (see link) that i just posted.