Umezu (ume pickling liquid)
The very salty, sour liquid drawn out of Japanese ume fruit by salt during umeboshi making: acidity from the fruit's citric and malic acid, not from acetic fermentation; white, or red with shiso.
Recipes
1504 records with their sources, across 11 categories.
All condiments73
Fermented, enzyme-ripened and mixed seasonings55
Adjacent and excluded3
Fermented fruit and fruit-derived foods3
Fruit preserves3
Legume, seed and plant-protein ferments3
Koji, mold starters and mold-ripened ferments2
Vegetable lactic2
Acid and oil pickles1
Garum and fish sauces1
Fermented, enzyme-ripened and mixed seasonings55Adjacent and excluded3Fermented fruit and fruit-derived foods3Fruit preserves3Legume, seed and plant-protein ferments3Koji, mold starters and mold-ripened ferments2Vegetable lactic2Acid and oil pickles1Garum and fish sauces1Filtered to
Recipes