Umeboshi Sweet & Sour Tofu

Do you like Umeboshi ? I must admit it’s an acquired taste tart,tangy and salty. I love them ! These Japanese ancient plums have been used in japan for centuries for their alkalising effect. They are wonderful for the digestion . You can use Umeboshi plums,paste and vinegar ( Ume -su ) in dressings and sauces. You may even see whole Umeboshi in japan tucked inside onigiri or just served on its own with a meal as a palette cleanser.

I decided to use Umeboshi vinegar to make a sweet and sour sauce for tofu. Just Ume-su,raw brown rice malt  syrup and tomato ketchup. I added this to a pan and added a little Kuzu to thicken. Always add cold water to Kuzu first to make a slurry before you add it to any other cooking liquids . I baked some tofu and coated the tofu after baking with the tangy sauce. Carrying on with the Umeboshi theme I made Umeboshi onigiri. Just slice up Umeboshi and add to cooked sushi rice before moulding into shape.

I also like to use the vinegar as a salad dressing this one was a daikon and beansprout salad with mizuna.

Have you thought about adding it in syrups just vinegar and maple syrup added to a fruit salad,makes a delicious alternative .

How do you like to eat your Umeboshi ?