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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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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.
SMOKED SQUAB BREAST with BRUSSELS SPROUTS & UMEBOSHI VINAIGRETTE Serves 6 [ILLUSTRATION OMITTED] Stuart Brioza State Bird Provisions For the squab: 3 tablespoons olive oil 6 squab breasts Salt and black pepper to taste For the umeboshi vinaigrette: 1/2 cup umeboshi paste * 1 cup dashi 3/4 cup rosemary oil 1/2 tablespoon finely grated ginger 1 teaspoon finely grated garlic For the Brussels sprouts: 3 cups Brussels sprouts, trimmed and halved Canola oil for deep-frying 1/2 cup scallions, trimmed, white part only, thinly sliced For the garnish: 1/2 cup red shiso leaves 1/2 cup raw Tokyo turnips, shaved thinly on the mandolin 1/4 cup toasted white sesame seeds 1 cup bonito flakes * Umeboshi are pickled ume fruits (plums) common in Japan.
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).
With thoroughly 'user friendly' recipes ranging from Black Sesame Asparagus; Steadying Spinach Egg Drop Soup; Silver-Wrapped Fish with Tangerine Sauce; and Five-Spice Lamb Skewers; to Healing Lily Bulb Congee; Ginger Black Tea; Shiitake-Astragalus Vegetable Stock; and Creamy Umeboshi Dressing, "Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life" is a highly recommended and core reference addition to personal, professional, academic, and community library Cookbook and Alternative Medicine collections.
Cooked with water and umeboshi plum, kudzu is a powerful home remedy that strengthens and relieves many imbalances.
Both mebos and nooi come from South African Dutch, where mebos means 'dried and sugared apricots' from Japanese umeboshi 'dried, preserved Japanese apricot' < ume 'Japanese apricot' (coming from Middle Chinese).
Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy.