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n. pl. umeboshi
The pickled and often dried fruit of the Japanese apricot tree. The fruit are often referred to as "plums."

[Japanese : ume, Japanese apricot (from Old Japanese ume, mume, of Old Chinese origin; akin to Cantonese mui4 and Mandarin méi, both from Middle Chinese mwəj) + boshi, combining form (with regular change of h to b) of hoshi, a drying, verbal noun of hosu, to dry (from Old Japanese posu).]
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We programmed much of what we do around discovery, whether it be our martini, substituted with umeboshi [pickled Japanese plums] in lieu of olives, or the introduction to brands we collaborate with," Gelin says.
It is made from selected Japanese Umeboshi plum that can restore your body's PH balance.
The zingy scent comes from fresh plum juice, umeboshi (ickled ume fruits) infusion and mandarin oil - yum
There, they step out of urban Tokyo--Kawase having made frames-within-frames from the endless crisscrossing telephone, train and electrical wires--and into another world: a magical forest of orchids, leafy trees and just-prepared meals featuring handmade kombu, umeboshi, daifuku.
As orthorexia progresses, a day filled with sprouts, umeboshi plums and amaranth biscuits comes to feel as holy as one spent serving the poor," he wrote.
Between fish courses and meat, a peach tomato sorbet that had fruit and savory characters cleansed our palates and got us ready for the medium rare slices of roast beef tataki-style with three dips: a raspberry ponzu with the berry characters follows after the onslaught of lemon and vinegar, a nose tickling wasabi yoghurt remoulade, and a cheeky topping of radish and salted umeboshi (plum) puree.
All 21 aspiring chefs were set and opened the mystery box which contained un-tenderized octopus, verjuice, pear, chocolate, bay leaf, caper berries, parsley and umeboshi (Japanese plums).
The restaurant's signature dishes include black cod, umeboshi lamb, scampi tempura, maki rolls, gyoza, kushiyaki, tartars and wagyu beef which are all prepared using traditional Japanese techniques.
INGREDIENTS 4 TBL raw almond butter, or 1/3 cup soaked almonds 1 TBL olive oil 1 TBL brown rice vinegar 1 TBL umeboshi plum vinegar 1 TBL lime juice 1 TBL soy sauce or tamari 1 tsp sweetener of choice, agave nectar, maple syrup, or palm sugar (optional) 1-2 TBL chopped ginger, or more to taste 1/2 to 1 small clove garlic, peeled 1/4 to 1/2 tsp dried chili flakes 1/4 cup filtered water, or as necessary to blend to desired consistency sea salt, to taste freshly ground black pepper, to taste 1/4 cup chopped cilantro leaves (optional) 1/4 cup chopped basil (optional) 6 cups baby spinach 1/4 cup chopped basil 1/4 cup chopped flat parsley PROCEDURE 1.
FRANCIS ROSSI'S KAIBASHIRA CEVICHE WITH WAKAME, CUCUMBER & UMEBOSHI DRESSING (serves 4) Ingredients: 8 large scallops, shelled and cleaned; finely grated zest and juice of 2 limes; 10g dried wakame seaweed; ' cucumber, deseeded and sliced; 1tsp sea salt; 2cm piece of fresh ginger, peeled and cut into fine matchsticks.
Strain into bucket glass filled with ice and garnish with Hachimitsu Umeboshi (picked plums).