Umeboshi, traditional Japanese pickled plums, are known for their health benefits. Rich in antioxidants, they are believed to aid digestion and boost energy. Their tart and salty flavor pairs perfectly with rice.
To make this simple Ume Gohan, just add a few umeboshi plums, a small piece of kombu (dried kelp), and a packet of mochimugi barley to rice before cooking in a donabe. Add some roasted sesame seeds when fluffing the rice. The result is a comforting dish with gentle saltiness, umami, a light crunch from the sesame, and added health benefits. My Double-lid Donabe Rice Cooker, Kamado-san, makes it to perfection every time.
It tastes great even when cooled, so I often make onigiri rice balls with it for lunch at my shop.
