-
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...
- over
cooked rice.
Common toppings include tsukemono (pickled vegetables),
umeboshi (pickled ume), nori (seaweed), furikake,
sesame seeds and
tarako (salted...
- with
either umeboshi or
bainiku (
umeboshi paste),
often in
conjunction with
green shiso leaves. A
byproduct of
umeboshi production is
umeboshi vinegar, a...
- ****anese
umeboshi. The term "chamoy", in this case, was
supposedly coined by
Teikichi Iwadare, a ****anese
immigrant to
Mexico who
produced umeboshi made with...
-
pickling method characterized by its
short preparation time.
Takuan (daikon),
umeboshi (ume plum), turnip, cu****ber, and
Chinese cabbage are
among the favorites...
-
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...
- of
mostly rice
along with fish, meat, pickles, eggs, vegetables, and an
umeboshi (a salt
pickled plum).
There are also
other kinds of food such as a chestnut-rice...
-
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...
-
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...
