Ume shiso is a classic combination in Japanese cooking. It’s easy to make at home as a roll or a sauce. This post covers the ingredients, what they taste like, and how to prep them.
What is Ume Shiso?
Ume shiso is the combination of umeboshi and shiso leaf. It’s popular in sushi rolls and sauces.
Sushi restaurants will sometimes use ume paste for rolls. But diced umeboshi has a superior texture.
The taste of ume shiso is quite intense. Ume has very high acidity and tastes similar to lemon. And it’s also salty, floral, and minty. It’s an acquired taste, for sure.
Umeboshi – Pickled Japanese Plum
Japanese apricot (Prunus mume) is pickled to make umeboshi (梅干). Japanese apricot is often called Japanese plum.
This fruit is naturally very sour. There are numerous ways ume is pickled, but the classic method involves packing them in salt.
Red shiso is added a few weeks later. These leaves provide umeboshi with its beautiful red-orange color.
A few weeks after this, the ume is removed and placed in full sun for three days.
After this process, umeboshi are practically indestructible.
The flavor of umeboshi is extremely sour and salty. They are concentrated with vitamin C and taste citrusy. Umeboshi are very healthy but do contain high levels of sodium.
Shiso
Shiso is also called perilla and beefsteak plant. It’s a member of the mint family, and the scientific name for this species is Perilla frutescens.
Shiso comes in red and green varieties.
Green shiso or ao shiso (青しそ) is extremely popular as a garnish, in salads, and ume shiso rolls. Green shiso has a minty and citrusy flavor.
The Ume Shiso Roll
The ume shiso maki is the easiest dish for Westerners to find. Many sushi restaurants can make these, even if they’re not on the menu. They’re made in a hosomaki style most of the time.
How to Make Ume Shiso Rolls
This is an easy sushi roll to make. Check out Haruma Recipe‘s helpful how-to video below.
Ume Shiso Dressing
Making umeboshi and shiso dressing is also fun and easy. It’s a healthy combo with a salty and sour punch. I
Check out the informative Kenji’s Kitchen video below.
31 Days of Sushi
If you find this post useful or enjoyable, I suggest you check out some of the other content in my 31 Days of Sushi campaign.
Every day in August I’ll share a new piece of content. Topics are centered around nigiri and maki sushi. I include sashimi info, as well.
It’s like an omakase of sushi information!
What Do You Think About Ume Shiso?
Did you grow up eating it or has it been a slowly acquired taste?
Also, do you have a favorite ume shiso recipe you’d like to share?
Please share your thoughts by commenting below!