Umeboshi is a classic Japanese pickle made from a small stone fruit called Ume. It's often translated as "plum", but it's more closely related to the apricot with fuzzy skin and tart fragrant flesh. The green fruit are pickled with salt and then partially dried to preserve them which makes them very salty and very sour.
It's traditionally eaten with rice, but I love using umeboshi as a seasoning for dressings, pasta, or even stews. It works for almost any dish you want to add a pop of salt or acidity to and it's delicious with tomatoes.
This easy salad is dressed with a drizzle of olive oil and umeboshi, and a dusting of katsuobushi flakes adds a smoky flavor and amplifies the umami in the tomatoes.
- 225 grams ripe tomatoes
- 1 tablespoon olive oil
- 2 umeboshi large
- 2 grams katsuobushi
- Core and slice the tomatoes into ¼-inch thick slices.
- Stagger the tomatoes onto a plate.
- Drizzle the olive on top of the sliced tomatoes.
- Remove the seeds from the umeboshi and mince the fruit up. Place a small dollop of umeboshi onto each slice of tomato and then sprinkle the whole plate with an even dusting of katsuobushi.