-
Umeboshi (****anese: 梅干し,
pronounced [ɯmeboɕi], lit. 'dried ume') are
pickled (brined) ume
fruits common in ****an. The word
umeboshi is
often translated...
- nori (seaweed).
Onigiri traditionally have sour or
salty fillings such as
umeboshi (pickled
Chinese plum),
salted salmon,
katsuobushi (smoked and fermented...
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Umeboshi Rock (68°3′S 43°7′E / 68.050°S 43.117°E / -68.050; 43.117) is a rock
exposure 4
miles (6 km) east-northeast of
Akebono Rock on the
coast of...
-
pickling method characterized by its
short preparation time.
Takuan (daikon),
umeboshi (ume plum), turnip, cu****ber, and
Chinese cabbage are
among the favorites...
- ****anese
umeboshi. The term "chamoy", in this case, was
supposedly coined by
Teikichi Iwadare, a ****anese
immigrant to
Mexico who
produced umeboshi made with...
- with
either umeboshi or
bainiku (
umeboshi paste),
often in
conjunction with
green shiso leaves. A
byproduct of
umeboshi production is
umeboshi vinegar, a...
-
consisting of
plain white rice with an
umeboshi in the centre. Pure
Hinomaru bento only
consists of rice and an
umeboshi to
flavor the rice,
without any other...
-
hoshiume (****anese: 干し梅,
dried plum) in ****an,
where the
salty and sour
umeboshi is also po****r. Li hing mui,
along with li hing powder, is
extremely po****r...
-
ginger pickled in
umezu (梅酢), the
vinegary pickling solution used to make
umeboshi. The red
color is
traditionally derived from red
perilla (Perilla frutescens...
- The ****anese variety,
called umeboshi, is
often used for rice balls,
called onigiri or omusubi. The ume, from
which umeboshi are made, is more
closely related...
