Umeboshi , o "ume secche", e sono un tipo molto popolare di tsukemono (sottaceti) e sono estremamente acide e salate. Sono solitamente servite come contorno al riso o inserite negli onigiri per colazione e pranzo. A volte vengono servite bollite o condite per cena.
Le prugne sottaceto che non sono secche vengono chiamate umezuke (梅漬け)...come quella nelle foto.
da wikipedia: Umeboshi are usually round, and vary from unwrinkled to very wrinkled. They taste salty, and are extremely sour due to high citric acid content. Umeboshi were notorious for their ability to eat their way through the plain drawn aluminum lunch boxes commonly used in the 1960s. The combination of organic acids and salt in the umeboshi were the cause of this phenomenon. (argh)
This Japanese style traditional pickle is considered good for digestion, prevention of nausea, and for systemic toxicity, including hangovers. Green ume extract is even used as a tonic in Japan. The citric acid is claimed to act as an antibacterial, help to increase saliva production and assist in the digestion of rice. Additionally, umeboshi is claimed to combat fatigue (historically given as part of a samurai's field ration) and protect against aging. (ne avrei mangiate di più, se l'avessi saputo..)
Notevole e molto buono pure l'umeshu.. :3
Nessun commento:
Posta un commento