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 condiments8
Fermented, enzyme-ripened and mixed seasonings3
Vegetable lactic2
Acid and oil pickles1
Garum and fish sauces1
Legume, seed and plant-protein ferments1
Fermented, enzyme-ripened and mixed seasonings3Vegetable lactic2Acid and oil pickles1Garum and fish sauces1Legume, seed and plant-protein ferments1Filtered to
Recipes
Elevated risk
Walnut ketchup
A dark liquid seasoning made from young green walnuts steeped in salt and vinegar, then boiled with spices, shallots and anchovies. It belongs to the British ketchups of the 1700s and 1800s.
High risk
Murrī
A dark, salty fermented condiment of the medieval Arabic kitchen, made from fermented barley and flour, which seasoned dishes where later cooks would use soy sauce, salt or sumac.
Shoyuzuke
Foods steeped in soy sauce, a salty fermented seasoning liquid that transfers salt and fermentation products into them; shoyuzuke uses a transformed liquid medium rather than a fresh brine.
Miso-zuke
Foods embedded in salty fermented miso paste, which transfers salt and fermentation products into them; misozuke uses an already transformed medium rather than a fresh vegetable brine.
Elevated risk
Koikuchi soy sauce
Japan's standard all-purpose soy sauce: soybeans and wheat grown over with koji mould, brined, fermented for months, pressed and usually heated into a reddish-brown, savoury liquid.
High risk
Mushroom garum (koji garum)
Mushroom garum is a savoury, smoked sauce made by crushing mushrooms with salt and rice koji and letting the mixture brew for months, a modern use of the garum method without fish.
Barley miso (mugi miso)
A Japanese soybean paste fermented with barley koji and salt, made mostly in Kyushu, Shikoku and western Japan. It is sweet, savoury and grainy.