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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...
- ****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...
- with
either umeboshi or
bainiku (
umeboshi paste),
often in
conjunction with
green shiso leaves. A
byproduct of
umeboshi production is
umeboshi vinegar, a...
-
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...
- 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...
- over
cooked white rice,
often with
various savory ingredients such as
umeboshi (梅干) or
tsukemono (漬物).
Okowa (おこわ):
cooked glutinous rice
Omurice (Omu-raisu...
- over
cooked rice.
Common toppings include tsukemono (pickled vegetables),
umeboshi (pickled ume), nori (seaweed), furikake,
sesame seeds and
tarako (salted...
