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Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums. Tart and salty in flavor, ume plum vinegar is used as both a seasoning and an ingredient for beverages, salad dressings, steamed vegetables, rice dishes, dips, sauces, and food spreads. The ume plum is a Japanese fruit used most often as a condiment, which is referred to as umeboshi plums. However, ume plum vinegar and umeboshi vinegar are different in flavor and ingredients. The umeboshi vinegar has more of the brine or pickled flavor resulting in a saltier tasting vinegar. As a substitute for ume plum vinegar, use red wine vinegar.
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Ume Plum Vinegar term - Related Content |
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| This buckle turns out scrumptious with a dense texture and tangy plum flavor. |
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| Sweet and tangy barbecue sauce, perfect for ribs or chicken. |
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| Sweet and tender barbeque ribs, just in time for the summer. |
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| Adding grated Parmesan cheese with the vinegar makes this dressing perfect for enhancing the flavor of a variety of salads with greens or rice salads such as wild rice with vegetables. |
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| So easy to make but so versatile, this flavorful vinegar can be made into a wonderful salad dressing when added to olive oil, or it can be used as a tasty condiment for poultry or fish. |
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| Common in Japan, this variety of plum is very popular for it health benefits. The ume plum is a fruit that is harvested when it is green before it ripens to be used as a pickled ... |
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| Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was ... |
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| An unpleasant "nose" that presents itself when a bottle of wine is initially opened. The offensive odor is an indication that the wine is unfit for consumption. |
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| A smooth, shiny-skinned fruit first grown in Asia centuries ago that are now grown in all regions of the world. Plums are referred to as a stonefruit because they contain a stone ... |
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| A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time ... |
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