I picked up this ume plum vinegar, does anyone have recs for recipes?

6 comments

1. Recs?

2. Not so sure about this one, but a lot of flavoured vinegars in Japan are used as cordials/squashes and in simple vinaigrettes.

3. This vinegar is best to make sunomono – Japanese quick pickles.

   Use with radishes, eggplant, cucumber, onion, daikon, turnip, etc for a “shibazuke” flavor pickle.

   Can also add in hydrated wakame (seaweed) for textural contrast at the end (mix in with your pickled vegetable, however do not pickle the seaweed).

4. This vinegar is made from Japanese pickled plums ( umeboshi). Umeboshi is made with ume plums, sea salt and Shiso leaves. Is not really a vinegar but the sourness of the plums with the fermentation creates the acidity of the product.
   You can use it to make dressings and in dishes that you need some acidity.

5. This would be good for pickles imo

6. I love this stuff! I use it for quick pickles, as others have suggested, but I also like to buy a bag of shredded cabbage (cole slaw blend, it’s often called in US supermarkets) and toss with a bit of this and a little neutral flavored oil, like canola. Then I use it as a topping for salmon burgers, or a side for grilled fish or grilled tofu, or I toss it with cold soba noodles for a really quick and easy summer meal.