‘Umeboshi’ are pickled Ume (similar to Apricot) fruits. ‘Umeboshi’ are very sour and salty. For health reasons, less salty ‘Umeboshi’ are becoming more popular. They are usually served as a side dish for breakfast or lunch, and used as filling for ‘Onigiri’ rice balls. They are also used as seasoning, and I think the sourness and saltness of ‘Umeboshi’ are great for salad dressing. If you find ‘Umeboshi’ or ‘Shiso-Ume Paste’ at a store, try this very refreshing Cucumber Salad.
Enough for 4
1 large continental Cucumber OR 2 Lebanese Cucumbers
1/4 teaspoon Salt
1 to 2 teaspoons ‘Shiso-Ume Paste’ OR 1 to 2 ‘Umeboshi’, finely chopped
1 teaspoon Toban Djan (Chilli Bean Sauce)
1 teaspoon Soy Sauce
1 teaspoons Sesame Oil
Toasted Sesame Seeds
- Cut Cucumber in half lengthways and cut diagonally. Or cut it as you like. Sprinkle Salt and massage, then set aside for a while.
- Add all other ingredients to the Cucumber and combine well.
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