I have been looking for umeboshi plums and the only ones I could find were the salted and pickled kind. So I bought them. Wow - were they horrible. These can't be the ones that Alicia is referring too. Can anyone tell me where I can find these plums that are not pickled and does anyone know what I can do with the pickled ones I have besides throw them away?
I think you're actually using the right ones. I remember when I had Ohagi (sweet rice balls) in Japanese class that had an umeboshi plum in the middle and they had a really bitter and sour taste. Also, all umeboshi's are pickled. That's how they got their name, because I think they're a subdivision of Tsukemono which are pickles. Don't hold me to that, though. I didn't exactly pay the best attention.
You might try umezuke, which are undried versions. Since all umeboshi are dried out like apricots. I don't know if that would make a difference. I've never tried them.
Lindsay - if you are looking for them and other products needed for Alicia's recipes visit Westerly Natural Market. It is on 8th and I believe 47th or somewhere near there. They have a great selection of everything you need. I love the store!!!!!!!!!!!!!
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