Ume Plum Vinegar, or Umeboshi Vinegar, usually called Ume-Zu (梅酢) by Japanese, is the juice extracted when making umeboshi. Umeboshi Vinegar is rich in organic acids such as citric acid, malic acid, polyphenol, and more that can bring so many health benefits to your daily life.
Ume Plum Vinegar is typically used as a seasoning and as an ingredient in Various Japanese cooking because of its tart, salty, and fresh flavors, such as salad dressings, marinades, pickles, vegetables, dips, and beverages. In this article, we would like to show you how to make a delicious Seaweed and Onion Salad with Ume Plum Vinegar Dressing.
But before that, make sure you check our following article to know more detail about Umeboshi Vinegar and How to Use it below:
Seaweed and Onion Salad with Ume Plum Vinegar Dressing Recipe
This recipe of Seaweed and Onion Salad might be your favorite salad. The combination of seaweed, onion, carrot, shiso leaves, and ume plum vinegar is really refreshing and authentic.
Seaweed and Onion Salad with Umeboshi Vinegar
Ingredients
- 1.5 tbsp Umeboshi vinegar
- 30 g Wakame seaweed
- 90 g Onion medium size
- 2 tbsp Ground sesame seeds
- 30 g Carrot optional
- 2 pieces Shiso leaves optional
Instructions
- Peel the skin of the onion, then slice thinly. If the onion is spicy, soak in water, then drain.
- Put the onion slices in a bowl, add 1 tablespoon ume vinegar, rub it into the onion with your hands, then let sit.
- Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces.
- Squeeze out the excess water from the onion, then add 1 teaspoon ume vinegar. Add the wakame and sesame seeds. Garnish with shiso leaves.
Another Umeboshi Vinegar Recipes
There are a lot more dishes and salad variations you can make using Umeboshi Vinegar, and they are all amazingly refreshing and delicious! Check our recommended recipes in these articles below:
Recommended Umeboshi Vinegar Product
In Kawashima The Japanstore, we sell white umeboshi vinegar and red umeboshi vinegar. White Umeboshi vinegar is the first batch of vinegar that emerges from pickled umeboshi (plums). And the “red umezu” is red vinegar with its colors deriving from red perilla leaves. You can check our umeboshi vinegar products below:
