Umeboshi Pasta


Ume or Umeboshi is Japanese salted plums or pickled plums. They are extremely sour and salty. Apart from their dramatic flavour,  these pickled plums have remarkable medical qualities. Umeboshi were used to prevent fatigue, purify water, rid the body of toxins and cure specific diseases such as dysentery, typhoid, and food poisoning.

I got mine from a Japanese friend, it appeared that this may be his comfort food as he so enthusiastically tells me how they eat it back home.

Umeboshi is commonly served in Japan as a condiment with rice or tucked inside a rice ball wrapped in nori. In the summer, thick cucumber rounds spread thinly with Umeboshi paste as a cooling treat.

It could be the hot weather we are experiencing these past weeks, the pickled plums seem to be calling out to me each time I passed by the kitchen.

Not particularly keen to have it as a condiment, Umeboshi pasta seems like a good idea for this hot weather as it requires just boiling the pasta.

I have to warn you though, this is addictive! So much so I cooked it twice in a week.

You will need: (for 2)

2 tablespoon of umeboshi paste
2 tablespoon of olive oil
1 tablespoon mirin
200g spaghetti
Shredded nori (seaweed) for garnishing
1 teaspoon cut spring onion or chives (optional)
Sugar to taste (optional)


1. Bring a saucepan of salted water to boil and cook spaghetti according to the packet instructions.

2. Meanwhile, remove umeboshi pits with a small knife. Minced very finely into a paste, mixed with olive oil and mirin.
3. When the pasta is al dente, drain and toss with the paste/sauce to coat. To serve, garnish with nori and cut spring onion.

Cook's Note:
If you need more sauce, just add pasta cooking water to the paste.
Eat it while it is hot!

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