Cucumber with umeboshi. Umeboshi are pickled plums, found in jars in most Japanese homes. I love to use umeboshi in sushi as they have a very sour taste that works well with other ingredients, such as cucumber and aromatic. Japanese food is very light in taste and gentle to your body.

If you've been looking for a book to shake up your vegetable game, look no further. Liven up your dinner table with some decorative cucumber bitings. Cut almost all the way through a piece of cucumber with a petit knife, making sure the two halves are exactly the same. You can have Cucumber with umeboshi using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Cucumber with umeboshi

Prepare 3 of Japanese cucumbers.
Prepare 3 of umeboshi (pickled plum).
It's 1 pinch of dried bonito flakes *.
Prepare 1 tbs of sesame oil *.
You need 1 tsp of sesame seed *.

Serve this Umeboshi Cucumber Dressing over steamed kale with slices of apple for an easy Paleo lunch. Be the first to review this recipe. Kyuri Bainikuae is cucumber with Umeboshi sour plum sauce. In Bainikuae, Umeboshi is chopped to form a paste and mixed in with other seasonings like Soy Sauce and sometimes a sweetener.

Cucumber with umeboshi instructions

Peel cucumbers and cut into chunks..
Take pits out of umeboshi and mash them. And mix with other ingredients (*)..
Add cut cucumbers and mix..

Long, firm Japanese cucumbers, which have fewer and smaller seeds than their Western counterparts, are used to make many different types of tsukemono. Includes plums, olive oil, cucumber, garlic. Umeboshi Cucumber Dressing. recipe by Elana's Pantry. Umeboshi improves with age for a few years. Umeboshi and umeboshi paste are lively and versatile seasonings that add a pleasant tartness to salad dressings Umeboshi is also commonly served in Japan as a condiment with rice, or tucked.