Jfc · 10 g
JFC Pickled Plum
What it is
This is a single pickled plum, a traditional Japanese condiment. It is a whole, preserved plum that has been cured in salt and often flavored with shiso leaf, giving it a distinctive pink hue. The plum is typically pitted before packaging. Its intense, salty, and sour flavor profile makes it a unique addition to various dishes.
How people cook with it
Pickled plums are a versatile ingredient used to add a bright, tangy counterpoint to rich or savory foods. They can be enjoyed on their own or incorporated into recipes.
- As a palate cleanser
- In rice balls (onigiri)
- To flavor cooked rice
- As a garnish for bento boxes
To use, simply remove the pickled plum from its packaging. You can eat it whole, or if you prefer, remove the pit. It is commonly placed in the center of an onigiri (Japanese rice ball) for a burst of flavor. It can also be mashed and mixed into cooked rice, or finely chopped and used as a topping for plain rice. Some people enjoy it as a small accompaniment to a meal to cleanse the palate between bites. Its strong flavor means a little goes a long way.
How it differs from similar foods
Unlike fresh plums, pickled plums undergo a preservation process that concentrates their sourness and saltiness. This curing transforms the fruit's texture, making it softer and more yielding. The addition of shiso leaf, common in many varieties, imparts a subtle herbal note not found in raw plums.
Who it is for
Home cooks and those interested in Japanese cuisine often use this ingredient.
How to keep the rest
After opening, store any remaining pickled plum in an airtight container in the refrigerator. Ensure it remains submerged in any liquid from the original packaging to maintain its moisture and prevent it from drying out. It will keep for several weeks when properly refrigerated.