If there is but one pickled fruit that sets the table for a delicious meal, it would be Japanese plums in my book. The Umeboshi is really hard not to love. A descendant of natural fermentation, abundant in nutrients and utterly gleaming with goodness of organic acids you say?
What’s better when combined with salmon, an integral and universal favourite prepared roasted, broiled, grilled or poached! Salmon is an iconic euphony in Japanese cuisine. You’ll be surprised how the tartness and tanginess of Umeboshi mingles seamlessly with the smooth texture of salmon. Read on to find out!
Plum and Salmon Furikake Recipe
Here’s how you can enjoy Plum and Salmon Furikake! The combination of Umeboshi and salmon is simply delectable. The saltiness and sourness of Umeboshi becomes less penetrating, creating a mouthwatering dish.
Plum and Salmon Furikake
Ingredients
- 3 pieces Umeboshi
- 150 g Salmon
- 2 tsp Toasted Seaweed optional
- Salt few pinch
Instructions
- Mince the pickled plums into small pieces and discard the seeds. Set aside.
- Season the salmon with salt and place it on the pan to cook over medium heat with lid on. When fish is completely steam-cooked, let it cool.
- Detach the bones of the salmon and lightly flake the fish.
- Finally, add umeboshi and toasted seaweed to finish.
Recommended Products for Furikake
At Kawashima The Japanstore, we curated a recommended product you should try for the above furikake recipe. Check out this domestically produced, additive-free Ryujin Ume’s Shiso Sprinkle (Furikake) made with 100% red perilla leaves (shiso) from Ryujin Village, Wakayama Prefecture below:
