I don't think there is anything similar as umeboshi representative of my culture, but maybe the olive works a little bit like that, at least to me. While it also has a very peculiar taste, i think that on the portuguese cuisine it is much appreciated, always have a bowl of olives on the table. Every good restaurant have their own recipe for the olives (not just bought as canned olives) and I remember my father also preparing them, changing the water from time to time and adding orange and other type of flavor to them. It is a nostalgic flavor to me. And, needless to say, olive oil is a staple ingredient for food here, as well as for other Mediterranean countries.
I also had to escape the junsai weather of Beijing and took a flight back to Portugal to enjoy dry hot weather, perfect to relax on the beach. If you ever have the opportunity to come to the western edge of Eurasia (where the land ends and the sea begins), tell me. I'll gladly offer some advice :p.
I absolutely love olives too—both black and green!
Whenever I go to Subway, I always ask for extra olives on my sandwich.
But sadly, there are no Subway stores in the Kansai region where I live, so I really miss it.
Unfortunately, I’ve only ever had jarred olives or the kind from Subway, so I would love to try homemade olives someday.
I imagine, just like umeboshi, the homemade version must be the best. The way your father used to prepare them—changing the water, adding orange and other flavors—sounds so special and full of care. I can imagine how nostalgic that taste must be for you.
I’m also very glad to hear that you escaped the junsai weather (thank you for using that word—I smiled!) and made it back to the dry and sunny beaches of Portugal. It truly sounds like the perfect place to relax and reset.
If I ever find myself at “the edge of the world where land ends and the sea begins,” I’ll definitely reach out. Thank you for the kind offer!
Wishing you a restful and joy-filled summer. Boas férias to you too!
I remember the first time I tried umeboshi, and my friends were surprised I liked it. Then again I love umeshu, and sour things so not too surprising. I remember how thrilled I was to be able to watch the shrine maidens at Kitano Tenmangū harvest the ume when I was there. I even got some ume tea, albeit that was a bit much for my tastes.
One thing I'd love someday to be able to get my hands on is the ume pit that has a carved portrayal of Tenjin-sama inside it. I cannot remember if it was offered at Dazaifu Tenmangū or not, but that would be a fun Omamori to have, and appreciate the art of.
I can't think of any one thing in particular from my cultural background or from US culture that is quite the equivalent to the Ume.
I hope you have a lovely trip to France, and look forward to reading your next article when you post it :)
You’re impressive for liking umeboshi from the very beginning! Since you love Tenjin-sama, maybe your tastes just naturally align with his. The charm with Tenjin-sama carved into an ume pit is called the Umi-mamori from Dazaifu Tenmangū, isn’t it? The craftsmanship is so intricate! I’d love to have one myself someday too. Thank you
When I was lucky enough to visit Japan last year, I took the time to learn a tiny bit of Japanese. One lesson had a little dialog where a Western girl asks her Japanese friend what these pink things are and her friend says, ‘Umeboshi. Try one.’ The word suppai is sadly one of the few I still remember, as she exclaims that on tasting the umeboshi. 😂 So of course I had to try them in Japan. Suppai certainly, but really delicious! I wish I could get them here in rural Norfolk, U.K.!
Thank you too! The story of Tenjin-sama and the plum tree is known as the “Tobiume Legend,” and I love it too. It seems that Tenjin-sama was especially fond not of umeboshi (pickled plums), but of the subtle, elegant fragrance of plum blossoms.
What a delightful post! In China I used to buy a kind of dried sourish plum - absolutely loved it! No idea of its relation, taste-wise, to umeboshi! Loved the story of the flying plum tree! Have a wonderful time in Paris.
Thank you! The aristocratic custom of admiring plum blossoms seems to have come from China, and Tenjin-sama also cherished their beauty. He probably never imagined that umeboshi would one day become a beloved soul food throughout all of Japan.
I’ve never liked umeboshi since I was little… but I suppose it’s been long enough since I last tried one that perhaps it’s time I give them another go 😂
The first time I tried umeboshi was in an onigiri during my first trip to Japan-and I did not like it. It's not that I thought it tasted bad, rather it just wasn't what I was expecting and took me very much by surprise. I was expecting a sweet treat but got hit with that sour/salt/acid you described, so I decided it wasn't for me.
However, on my third trip to Japan, I decided to try it again, this time knowing what to expect....and I loved it! It's now my goto snack when I want something not sweet or meaty.
I plan on picking up a bag before I leave Japan to use for my offerings to Kami-sama at my kamidana back home.
When I was in Hiroshima a few days ago I had a very good and unique tsukemono: whole garlic cloves pickled with umeboshi, shiso, and kombu. They were AMAZING, and I plan on making a batch when I get home to Texas!
As expected from you, Adam—you truly know how to enjoy a place by focusing on culture, food, and nature. And now umeboshi has become one of your go-to snacks! That makes me so happy to hear.
Ah, that pickled garlic with umeboshi, shiso, and kombu from Hiroshima sounds absolutely delicious! I can almost taste it just from your description.
Also, I loved your phrase “a snack that’s not sweet or meaty”—it somehow felt very American in the best way! 😄 Because we Japanese tend to prefer snacks like dried sardines with peanuts or smoked squid over meaty ones. But it’s exactly these kinds of differences that make things so interesting!
Ce n’est pas la similitude qui fait les amis, c’est la complémentarité. The phrase “It is not similarity that makes friends, but complementarity” is often linked to Saint-Exupéry, though it doesn’t appear in his writings. Still, it reflects his philosophy: that friendship grows not from being the same, but from embracing differences.
I’m off to visit France, the land of such beautiful philosophy!
I don't think there is anything similar as umeboshi representative of my culture, but maybe the olive works a little bit like that, at least to me. While it also has a very peculiar taste, i think that on the portuguese cuisine it is much appreciated, always have a bowl of olives on the table. Every good restaurant have their own recipe for the olives (not just bought as canned olives) and I remember my father also preparing them, changing the water from time to time and adding orange and other type of flavor to them. It is a nostalgic flavor to me. And, needless to say, olive oil is a staple ingredient for food here, as well as for other Mediterranean countries.
I also had to escape the junsai weather of Beijing and took a flight back to Portugal to enjoy dry hot weather, perfect to relax on the beach. If you ever have the opportunity to come to the western edge of Eurasia (where the land ends and the sea begins), tell me. I'll gladly offer some advice :p.
Enjoy your vacations! Boas férias!
I absolutely love olives too—both black and green!
Whenever I go to Subway, I always ask for extra olives on my sandwich.
But sadly, there are no Subway stores in the Kansai region where I live, so I really miss it.
Unfortunately, I’ve only ever had jarred olives or the kind from Subway, so I would love to try homemade olives someday.
I imagine, just like umeboshi, the homemade version must be the best. The way your father used to prepare them—changing the water, adding orange and other flavors—sounds so special and full of care. I can imagine how nostalgic that taste must be for you.
I’m also very glad to hear that you escaped the junsai weather (thank you for using that word—I smiled!) and made it back to the dry and sunny beaches of Portugal. It truly sounds like the perfect place to relax and reset.
If I ever find myself at “the edge of the world where land ends and the sea begins,” I’ll definitely reach out. Thank you for the kind offer!
Wishing you a restful and joy-filled summer. Boas férias to you too!
How fascinating ! Thank you for sharing this.
I remember the first time I tried umeboshi, and my friends were surprised I liked it. Then again I love umeshu, and sour things so not too surprising. I remember how thrilled I was to be able to watch the shrine maidens at Kitano Tenmangū harvest the ume when I was there. I even got some ume tea, albeit that was a bit much for my tastes.
One thing I'd love someday to be able to get my hands on is the ume pit that has a carved portrayal of Tenjin-sama inside it. I cannot remember if it was offered at Dazaifu Tenmangū or not, but that would be a fun Omamori to have, and appreciate the art of.
I can't think of any one thing in particular from my cultural background or from US culture that is quite the equivalent to the Ume.
I hope you have a lovely trip to France, and look forward to reading your next article when you post it :)
You’re impressive for liking umeboshi from the very beginning! Since you love Tenjin-sama, maybe your tastes just naturally align with his. The charm with Tenjin-sama carved into an ume pit is called the Umi-mamori from Dazaifu Tenmangū, isn’t it? The craftsmanship is so intricate! I’d love to have one myself someday too. Thank you
for your kind comment!
When I was lucky enough to visit Japan last year, I took the time to learn a tiny bit of Japanese. One lesson had a little dialog where a Western girl asks her Japanese friend what these pink things are and her friend says, ‘Umeboshi. Try one.’ The word suppai is sadly one of the few I still remember, as she exclaims that on tasting the umeboshi. 😂 So of course I had to try them in Japan. Suppai certainly, but really delicious! I wish I could get them here in rural Norfolk, U.K.!
I love umeboshi
Thank you for this post, I really enjoyed it. I love the tale of Tenjin and the flying plum tree. I hope you have a wonderful time in Paris.
Thank you too! The story of Tenjin-sama and the plum tree is known as the “Tobiume Legend,” and I love it too. It seems that Tenjin-sama was especially fond not of umeboshi (pickled plums), but of the subtle, elegant fragrance of plum blossoms.
What a delightful post! In China I used to buy a kind of dried sourish plum - absolutely loved it! No idea of its relation, taste-wise, to umeboshi! Loved the story of the flying plum tree! Have a wonderful time in Paris.
Thank you! The aristocratic custom of admiring plum blossoms seems to have come from China, and Tenjin-sama also cherished their beauty. He probably never imagined that umeboshi would one day become a beloved soul food throughout all of Japan.
I’ve never liked umeboshi since I was little… but I suppose it’s been long enough since I last tried one that perhaps it’s time I give them another go 😂
You’ve piqued my curiosity haha
Oh~ I think it’s time for a reunion…who knows, your taste buds might be in for a surprise!
If you do try one again, please report back!
Great post!
The first time I tried umeboshi was in an onigiri during my first trip to Japan-and I did not like it. It's not that I thought it tasted bad, rather it just wasn't what I was expecting and took me very much by surprise. I was expecting a sweet treat but got hit with that sour/salt/acid you described, so I decided it wasn't for me.
However, on my third trip to Japan, I decided to try it again, this time knowing what to expect....and I loved it! It's now my goto snack when I want something not sweet or meaty.
I plan on picking up a bag before I leave Japan to use for my offerings to Kami-sama at my kamidana back home.
When I was in Hiroshima a few days ago I had a very good and unique tsukemono: whole garlic cloves pickled with umeboshi, shiso, and kombu. They were AMAZING, and I plan on making a batch when I get home to Texas!
Enjoy France, and safe travels!
As expected from you, Adam—you truly know how to enjoy a place by focusing on culture, food, and nature. And now umeboshi has become one of your go-to snacks! That makes me so happy to hear.
Ah, that pickled garlic with umeboshi, shiso, and kombu from Hiroshima sounds absolutely delicious! I can almost taste it just from your description.
Also, I loved your phrase “a snack that’s not sweet or meaty”—it somehow felt very American in the best way! 😄 Because we Japanese tend to prefer snacks like dried sardines with peanuts or smoked squid over meaty ones. But it’s exactly these kinds of differences that make things so interesting!
Ce n’est pas la similitude qui fait les amis, c’est la complémentarité. The phrase “It is not similarity that makes friends, but complementarity” is often linked to Saint-Exupéry, though it doesn’t appear in his writings. Still, it reflects his philosophy: that friendship grows not from being the same, but from embracing differences.
I’m off to visit France, the land of such beautiful philosophy!
Bon voyage to you too!
Restez à l'écart des zones paynim autour de Paris... bon voyage...
Merci ! Je tâcherai d’éviter les catacombes et les chevaliers errants… Bon été à vous aussi !