Have you ever thought pickled plum (known in Japan as “umeboshi”) would be a vegan’s secret ingredient? If not, now is a great time to try it! Umeboshi are a perfect fit for all kinds of plant-based dishes, and this event is your ticket to learning all about them.
Everyone is familiar with the saying “an apple a day keeps the doctor away,” but in Japan the apple’s power is eclipsed by that of the umeboshi. A true superfood, umeboshi contain many nutrients and organic acids, and their nutritional value is superior to that of any other fruit. Compared to apples, an umeboshi contains 4 times more calcium, 6 times more iron, and 12 times more potassium! It boosts your energy, reduces weight, lowers blood pressure, increases calcium absorption, cleanses the liver, and has many other health benefits.
On top of that, it is flavorful and surprisingly versatile. Umeboshi can be used in rice and salads, pasta, drinks, and even desserts to add a salty depth to the flavor. It is so easy to add umeboshi to your daily meals.
Join instructor Ririka Kurihara on this delicious journey to learn how umeboshi can add powerful nutrition and a bold taste to your favorite foods and even new recipes.
- Umeboshi salad wrap
- Umeboshi oatmeal
- Umeboshi cabbage spaghetti (gluten-free)
- Umeboshi yuzu juice
Come taste the secret vegan flavor you never knew you were looking for!
About the Event
A Programming Manager and Instructor for RESOBOX, Ms. Kurihara focuses on organizing many events to promote various vegan foods such as Japanese sweet potatoes, shiitake mushrooms, and strawberries to New Yorkers.
Marui-syokuhin is a Japanese pickles manufacturer that produces ginger, pickled plums, and rakkyo. With over 70 years of history, it is famous for its high-quality umeboshi production methods, which do not use any additives. The plums are Kishu pickled plums from Wakayama prefecture, where temperature and other conditions are at their best for making umeboshi.
It is also popular overseas and is exported to Europe and other countries.