The Japanese plum, known as “ume,” plays a profound role in both the cultural and culinary tapestry of Japan. Its various incarnations, such as Umeshu and Umeboshi, not only contribute distinct flavors to cocktails and dishes but also carry cultural significance. Embedded in traditions promoting health and well-being, the art of crafting plum-based products has been cherished through generations. In Japanese cuisine, plums add a harmonious blend of flavors and textures, enriching the culinary landscape. Whether featured in traditional fare or contemporary creations, plums take center stage in crafting unparalleled taste experiences. Beyond their gastronomic appeal, plums symbolize resilience, vitality, and the advent of spring, celebrated in Japan through festivals and events.
Umeboshi – or pickled plums, are a common condiment in Japanese cuisine. Their tangy and salty flavor makes them a perfect accompaniment to rice. Umeboshi are often included in bento boxes and are considered a palate cleanser.
On the other hand, Umeshu a traditional Japanese liqueur, is made by steeping ume fruits in alcohol and sugar. The resulting beverage has a sweet and slightly tart taste. Umeshu is enjoyed on its own or used as a base for cocktails, showcasing the versatility of plums in Japanese drinks.
Chef Rahul Shrivastava, Executive Chef, Sesame – Hyatt Centric Juhu, says, “Umeboshi is a type of plum that grows in Japan, that has a very different taste than regular plum, and is usually pickled to enhance the flavour. It’s sour and sweet taste has Umami as well, which is considered the fifth taste and means “essence of deliciousness” in Japanese. I believe Umeboshi is a very strong ingredient for a Japanese kitchen. It is definitely an acquired taste with strong and rich flavours. At Sesame, Hyatt Centric Juhu, we use it in a couple of our dips to enhance our dishes and provide a unique, flavourful experience to our diners!”
For Supradeep Dey, Mixologist, INJA, the Boshi Smash cocktail stands as a tribute to the delightful fusion of flavours found within the umeshu plum pickle. “This unique libation encapsulates the essence of Umeshu plum through a meticulous muddling process, where the plum’s tangy-sweet notes intermingle harmoniously with other carefully selected ingredients. With every sip, the Boshi Smash elevates the Umeshu plum’s nuanced flavours, inviting enthusiasts on a sensory journey that celebrates the rich heritage and culinary versatility of this beloved Japanese ingredient,” adds Dey.
In Japanese culinary traditions, plums carry profound symbolic and cultural importance as symbols of resilience, vitality, and the advent of spring. The diverse culinary expressions, ranging from pickled plums to plum wine, underscore the remarkable versatility of this fruit within Japanese gastronomy.
Recipes
Ume Boshi Dip by Sesame, Hyatt Centric Juhu
Ingredients:
Mirin 150 grams
Light Soya Sauce 25 grams
Garlic 1 gram
Onion 10 grams
Radish 5 grams
Umeboshi (Pickled Plum) 10 grams
Castor Sugar 20 grams
Kombudashi Powder 1.5 grams
Ginger 5 grams
Procedure:
Make a paste of pickled plum and keep it aside in a cool place, Grate Radish, Ginger and Onion and keep it aside. Put Mirin in a saucepan and burn it for a minute, Add light soy, Castor sugar, and Kombudashi Pwd and bring it to a boil add grated garlic, ginger, and onion, once sugar is dissolved let it cool, and add Umeboshi paste, and leave it for overnight. Store in a refrigerated space: it is a sweet and tangy sauce, sweetness comes from mirin and tanginess comes from umeboshi. You can use this dip as spread on toasts and dip for Karage and Katsu.
Boshi Smash by INJA
Ingredients:
Gin 60ml
Pickled umeboshi plum 1
Grapefruit bitter 3 dash
Indian basil cordial 30ml
Procedure:
Pour all the ingredients into a shaker, add full of ice and shake it. Neatly fine strain into a coupe glass and garnish with a Gypso flower.
