I bought the umeboshi plums from Whole Foods, but I'm a little hesitant. I've never cooked one, ate one, seen one until I bought it today. Anyone have any tips on how to prepare it so I don't mess it up on the first try? They were a little expensive and I'm all for trying new things, I'd just like to do it the right way. Anyone have a good experience with them?
You know, I asked around about that too, and I was told that yes, pickled is the only way. Apparently the word "umeboshi" has to do with the way the plums are made, ie, the pickling. :) Putting it in recipes is the ticket, like the Bok Choy with Ume Vinaigrette, and as Melissa just said (DUH, I missed the oatmeal thing!). I'm trying to get more used to them more on their own...but I'm not there yet - LOL!
I tried one yesterday and it was awesome! I was just a little tired and sluggish last night after a big meal so I made the "cure all tea". I really did rebound and feel really good and I tried a bite of the plum by itself and it was really cool. I think that a big part of the healthy benefits, based on the section in the book, comes from it being pickled, so just try it. I have always hated regular pickles but this is like a big super soft tangy salty raisin.
I bought the umeboshi paste and have been using it in a recipe for a salad vinaigrette. It's quite salty so I don't use a whole lot. I read about how some people mix it with rice or as a condiment for other main dishes.
I got them at Whole Foods in the asian section. They come in a small plastic tray and were frankly hard to spot on the shelf. Here's a link to the website with a picture. You can also order them from the site. Eden Foods Umeboshi Plums