Vivinavi : Los Angeles : (United States) Los Angeles

• 梅子
• 2025/01/21 (Tue) 10:02
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Umeboshi_❤️ detailed😍By the way, how do you do it when you pull out the seeds ？ is it by hand with plastic gloves ？

I like to pour hot water into a mug and leave the umeboshi in it and drink it throughout the day, refilling it with hot water. I eat the plums at the end of the night. They are squishy, though. I don't need the seeds, but I'm worried if I accidentally make a mess when I take the seeds out and get bacteria in them.

I see that Japanese supermarkets also have salt-only ume. ！ I tried to look for it, but couldn't find it, so I gave up.

If I put it in a ziplock and put it in a Tupperware to prevent it from being crushed when I bring it home, I think it will be OK ？.

• 梅干し❤️
• 2025/01/21 (Tue) 19:20
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Umeko-san
I think it is very good to put dried plums in hot water and drink it over a day. It is good for citric acid and mumefral in the morning, for preventing a rapid rise in blood sugar during the day, and for preventing osteoporosis at night because of its high calcium absorption rate. I'm also concerned about the salt content if you eat the whole thing at once. Dried plums can be brought in with high probability if they are commercially made. If you have to remove the seeds from handmade ones, put them in a large Ziploc and remove the seeds by squeezing them with your fingers from the outside of the Ziploc. After collecting the seeds at the top, use a spoon or chopsticks to transfer them to a jar and pour vinegar into the jar to make ume vinegar, or dip them in honey and drink the extract with water or soda water. It is best to use pure, unsweetened, unrefined honey. It is also best not to use boiling water to prevent the enzymes and nutrients in honey from being destroyed.

If you bring honey here, it may be safer to put it in four layers: first in a Ziploc bag, then in another Ziploc bag or Tupperware, then in another Ziploc bag, or in a slightly larger Tupperware. Finally, please wrap the Tupperware in a plastic bag to keep it safe 😃.

• 梅子
• 2025/01/22 (Wed) 22:59
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Thank you very much for your kindness, pickled plum ❤️ ❣️
I like the idea of getting the seeds out in a ziplock ！
I would really like to take the whole jar home 😅

• 地味
• 2025/01/22 (Wed) 23:35
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I guess the dried plums I've been eating weren't real ？ I'm shocked at how sober I am
I heard that osteoporosis is something to watch out for after 40. 1 in 3-5 people in the future.

• 梅子
• 2025/01/23 (Thu) 19:00
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Jizumi-san, in my case, I find the taste of the additives to be unpleasant because I enjoy just hot water and umeboshi, but I usually use the supermarket ones for putting them in rice balls and such. I like the taste of pickled plums ！ because the salt-only ones are very sour.

• 日本人に高血圧が多い
• 2025/01/24 (Fri) 17:04
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Approximate salt content per 100g of edible portion
Honey light salt pickled plum （ 5% ）
Brown sugar pickled plum （ 8% ）
Kishu Godai plum （ 10% ）
Katsuo plum （ 10% ）
Kombu pickled plums （ 11% ）
Shiso pickled plums （ 13% ）
Shiroboshi pickled plums （ 17 ～ 26% ）

In general, traditional dried plums are pickled with salt only Shiroboshi" means "white-dried pickled plums".
Shiroboshi umeboshi have long been popular as a preserved food that can be kept for a long time, and are often made with around 20% salt, which is basically the amount that prevents mold from forming. Some types of pickled plums contain as much as 20% salt, so one should be careful not to eat too much. Too much salt intake increases the risk of diseases such as arteriosclerosis and myocardial infarction due to high blood pressure, so be conscious of reducing salt in your daily diet.

Japanese home cooking contains many ingredients with high salt content, such as pickles, pickled plums, miso soup, and soy sauce
High blood pressure is the biggest lifestyle-related disease risk factor for Japanese people, along with smoking.

The more real umeboshi, the higher salt content and worse for you
I guess I don't need umeboshi in my life

• 昭和のおとっつぁん　　　　　　.
• 2025/01/24 (Fri) 19:07
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If people want to eat it, they should eat it.

• 梅干し❤️
• 2025/01/24 (Fri) 20:29
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The amount of salt alone does not determine whether it is good or bad for the body. Seasoned umeboshi have low salt content and low preservative value, so they are soaked in a solution of preservatives, artificial sweeteners, and additives. Eating umeboshi that are supposed to be good for your health, you are actually ingesting several kinds of additives that are bad for you.

Dried plums have many beneficial effects such as relieving fatigue, preventing colds and flu, anti-allergy, anti-cancer, anti-inflammation, anti-oxidation, prevention of food poisoning, eradication of H. pylori, prevention of osteoporosis, improving liver function, suppressing blood sugar spikes, and burning fat.

Fatigue relief effect by organic acids such as citric acid, malic acid and succinic acid
Liver function support by picric acid
Antioxidant, antiviral and anti-inflammatory effects of plum lignans
Vanillin and mumefural prevent fat cell enlargement and increase.

The recommended daily salt intake for adults is less than 7.5g for men and 6.5g for women
If you are concerned about the salt content of dried plums, soak them in water or hot water for a few hours or a day to remove salt before eating, or cut them in half, or if each plum is a large Kishu Nanko plum, divide one into four equal parts. If you have large Kishu Nanko plums, you can also divide one into four equal parts. Anyway, it is very unfortunate that only seasoned pickled plums soaked in additive solutions are sold in stores.

• 梅干し❤️
• 2025/01/24 (Fri) 20:35
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Postscript.
Not all seasoned umeboshi are full of additives.
There are some umeboshi that have so few additives that they may be considered acceptable, if you look for them.

• 梅干し❤️
• 2025/01/25 (Sat) 00:31
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Ume farmers are suffering from a stockpile of plums

Due to the sluggish consumption of plums, some ume farmers are unable to get processors and brokers to buy their salted and sun-dried plums, and are holding onto their stockpile. Some plum farmers are unable to get processors or brokers to buy their salted and sun-dried white-dried plums, which are then seasoned and processed into dried plum products. The stock situation varies from farmer to farmer, but the buying trend is slowing down.

• 日本人に高血圧が多い
• 2025/01/25 (Sat) 08:57
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I think it's better to make pickles by yourself rather than taking the risk of bringing them from Japan
Of course there are some health benefits, but doctors will stop you if you are over middle age
There are additives that are safe for your body, but they are low in salt and you don't have to worry about food poisoning
There are no additives, but there is a lot of salt and there is a risk of food poisoning
it's made with additives that are safe for your body, but it's low in salt and you don't have to worry about food poisoning it doesn't contain additives, but it's very high in salt and there is a risk of food poisoning which is it
I think desalted pickled plums are bad
I liked the small plums that came in Hinomaru bento boxes.

• 梅干し❤️
• 2025/01/26 (Sun) 22:55
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Real pickled plums do not spoil at room temperature and usually last for years. In good storage conditions, they can even last for a hundred or several hundred years.
On the contrary, seasoned umeboshi last only a few months. Artificial additives, even in small quantities, should be avoided if they are unnecessary in the food supply.

Also, you can enjoy the umeboshi for a day in white water or tea after removing the salt. They are also very tasty when dipped in honey.
We are sorry that he is so concerned about his high blood pressure, but please be careful not only with dried plums but also with other foods and tastes.

Foods to avoid for people with high blood pressure
Foods high in salt (pickles, dried plums, ramen noodles, etc.． soft drinks)
Alcoholic beverages (beer, sake, wine, etc.)

• 梅干し❤️
• 2025/01/27 (Mon) 01:22
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In China, plums have been pickled in salt and used as a preservative food since the 3rd millennium BC.
In Japan, it was already used by the nobility during the Heian period (794-1185) to maintain health and prevent disease, and Emperor Murakami cured his illness with a tea made of pickled plums and kelp, making the benefits of pickled plums increasingly well known.
During the Warring States period, umeboshi were used by warriors as a portable food during long military campaigns and expeditions because they could be preserved for long periods of time and were an excellent source of energy, and they were also considered a necessity on the battlefield to relieve fatigue. In the Edo period (1603-1867), umeboshi became widely consumed by the general public and became one of the indispensable foods in the Japanese diet. During the Tenmei Famine, many people died from famine and epidemics throughout Japan, but it is said that almost no one died in the Kishu domain, where pickled plums were used as a preserved food.
Also, when cholera was brought in from overseas and raged as a contagious disease, the people of the time used pickled plums as a remedy, and it is said that the acidic sterilizing effect of pickled plums helped to end the cholera epidemic.
In Japan, umeboshi have been used for more than 1,000 years, and some ume farmers and stores specializing in umeboshi have been in business since the 1800s. ❤️ We should continue to treasure umeboshi.

• 4390へ
• 2025/01/27 (Mon) 06:24
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Dried plums are very troublesome ！ Google how to make them and how much time and effort it takes.

• 55才
• 2025/01/27 (Mon) 11:15
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• Delete

I have 50 year old pickled plums that my grandmother made. I cherish them and sometimes eat a little
but they are very salty.

• 故事
• 2025/01/27 (Mon) 13:53
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easier said than done

• 4402
• 2025/01/27 (Mon) 22:16
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Then you should make it. I can't do it because it's too much trouble. It's really hard work, disinfecting and taking off the little pieces of stuff that look like spatulas.

• うっかり
• 2025/02/08 (Sat) 22:21
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I accidentally forgot to buy tickets for this summer.
I always bought them on Black Friday, but things have been going on since last year and it slipped my mind, so I panicked and looked up LAX → SFO → Haneda → Local seems to be the cheapest. I am anxious with my child as I always fly only via Haneda.

I wonder if there will be different tickets if I wait a little longer ？ Is it only going to go up from now on ？?

• バイキンマン
• mail
• 2025/03/01 (Sat) 12:09
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#4412 Inadvertently,

A month has gone by without a response from anyone.

I assume you have already bought your ticket at your desired price.

If you don't mind, could you tell us what kind of saltiness you had?

Every year I go on a walking pilgrimage in Shikoku in late May when the weather is relatively stable, but

this year I found out that I myself have cancer, so the walking pilgrimage in Shikoku has been shelved.

It has become more difficult to go to Japan itself, but if I get the doctor's permission,

I would like to at least visit the unexplored hot spring areas of another India.

Well, maybe not...

• うっかり
• 2025/03/04 (Tue) 17:53
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Baikinman, I'm sorry to hear about your cancer diagnosis. I hope you can make it to Shikoku ！

I haven't been able to buy tickets yet. 5 ／ I would like to stay for 2 months anytime after 29.

I thought I found a cheap one, but I didn't buy it because my travel schedule is so demanding that I have to arrive at Narita, move by myself, and go from Haneda to my hometown, which is impossible with children.

I don't know why I forgot all about the tickets, but they are really expensive.