Umezu PicklesPickling Myoga and Nagaimo in Leftover Brine from Umeboshi

Umezu, often called ume vinegar, is the salty, sour brine drawn out of the ume when you make umeboshi. It isn’t actually vinegar, but it’s used much the same way. With red shiso added, it turns a vivid pink.

Its fresh flavor and bright color are perfect for summer. Use it to make quick pickles with seasonal vegetables and herbs. Bottled umezu (ume plum vinegar) is also sold at Japanese grocery stores and natural food stores.

When to make	Once you have umezu from umeboshi (July–August)
Pickling time	8 hours or more in the fridge
Storage	Fridge. Eat soon

Myoga pickled in umezu

We made these in a medium zip-top bag. Myoga is the flower bud of a ginger plant, used in Japan as a garnish; outside Japan, it’s sometimes sold at Japanese grocery stores in summer.

Ingredients

• 9 myoga
• 2 tbsp umezu
• 3 tbsp mirin
• 1 medium zip-top bag

The umezu here is the brine left over from our homemade umeboshi.

How to make it

Cut the myoga in half lengthwise. Blanch in boiling water for about 10 seconds, drain in a colander, and put them in the zip-top bag.

While the myoga are still hot, pour in the mirin and umezu.

Leave the bag open until the myoga have cooled. Then close it and keep it in the fridge.

After 8 hours or more in the fridge, they’re done.

After 8 hours. The myoga have turned pink, a sign the umezu has soaked in well.

The finished pickled myoga. Shred them over chilled tofu, or use them as a garnish for somen or cold udon. It’s a different side of myoga.

Nagaimo pickled in umezu

Mild nagaimo (Chinese yam) is a great match for umezu. You get its crisp texture with the fresh flavor of ume. Outside Japan, look for nagaimo at Japanese, Korean or Chinese grocery stores.

Ingredients

• About 150 g (5⅓ oz) nagaimo
• 2 tbsp umezu
• 3 tbsp mirin
• 1 medium zip-top bag

How to make it

Wash the skin of the nagaimo and drain. Cut along the fibers into sticks about 1 cm (⅜ in) square.

Put the nagaimo in the zip-top bag and pour in the umezu and mirin. Press out the air, seal, and leave in the fridge for 8 hours or more.

When the nagaimo has turned a light pink, it’s ready to eat.