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Bok choy with sesame and umeboshi sauce

Umeboshi plums grow in northern Japan and resemble apricots. They are too acidic to be eaten raw and are pickled with sea salt and shiso leaves, which give them their rich red colour.

The pickled plums have a strong sour and salty flavour and are used regularly in macrobiotic cooking. Umeboshi is also used medicinally for nausea and toxicity.