it is not surprising that Japan Some of the world’s longest -long living people are home. many Foods every day in Japan Super healthy, and food is based on natural, nutritious ingredients. Think: minimally processed fresh foods like fish and vegetables, and lots Fermented foods This intestine supports microbiota.
Among the most dear of Japan Fermented foods Umboshi is a plum, which undergoes a fermentation process that may take years. Nevertheless, these small spicy fruits are not only delicious, they are filled with health benefits.
Better yet, the macraration process of these small plums produces a liquid called Umboshi Acidulate that has a specific sour-numkin taste and anti-inflammatory properties that support intestine health. No wonder it is one of the most popular spices in Japan.
What is umeboshi acidulat?
Umeboshi acidulat is a special vinegar -like liquid that leaves the Japanese UME plum with salt and shiso and leaves for at least one year inside the wooden barrel, until they are pink. Umeboshi acidullet is obtained when the plum is removed and pressed, resulting in a sour and salty fermented liquid rich in beneficial bacteria which is good Intestinal health And makes an ideal spice for many dishes.
What does Umeboshi like acidic taste?
Umeboshi acidulate has a bold, intense sour-cum-taste with pleasant floral-fruit notes. Some describe it as Tangy and are packed with Umami.
Health properties of umeboshi acid
sometimes called Um plum vinegar Or Umboshi vinegarUmeboshi is in acid CalciumIron, phosphorus, citric acid and salt. In addition, it is said:
- Anti -inflammatory
- Antioxidant
- Alkaline
- Antacid
- Antimetic
- Digestive assistant
- Provides facility of intestinal absorption of minerals
- Strengthen intestinal bacterial flora
- Liver detoxifying
Disagreement
There are no specific side effects from using umeboshi acidulat, but because it is high in salt, it should be consumed in moderation by people with high blood pressure.
How to use umeboshi acid
Use it in the same way you will use regularly Apple vinegar-Leave the salt as it is already quite salty. Use it to dress a salad with additional virgin olive oil, or with cooked or raw vegetables. In Japan, it is often used for white rice season, making it ideal for any grain that can use excess taste burst.
Umeboshi acidullets can also be used to perform the main courses. In those dishes, try in place of any other vinegar that ask for vinegar, salt or soy sauce.
Red onion Umboshi Spicy in Acid
Umeboshi makes them delicious, salty and easily digestible by hitting red onions in acid. Slice the onion to add to the salad, or dice and sprinkle on the quinoa.
