Health Benefits of Umeboshi
Highly salted pickled plums, or umeboshi, have been a beloved part of the Japanese diet for centuries, prized for their preservative qualities and health benefits as well as their distinctive mouth-puckering sourness and salty tang.
This Japanese style traditional condiment is believed to be a digestive aid, prevention of nausea, and for systemic toxicity, including hangovers. The citric acid is believed to act as an antibacterial, help to increase saliva production and assist in the digestion of rice. Additionally, umeboshi is claimed to combat fatigue (historically given as part of a samurai’s field ration) and protect against aging.
July 30th is Umebohi Day!
On July 30th Umeboshi Day is celebrated in Japan. Since the old times, there is a saying in Japan that if you eat umeboshi, the troubles will go away (Umeboshi o taberu to nan ga saru). The date is made by Japanese wordplay, called “goroawase”
In Japanese language, there are multiple ways to read some of the same things and there are also multiple alphabets being used, and with numbers only, there are three different ways (or more) to read each one of them: onyomi, kuyomi and English. Goroawase is an especially common form of Japanese wordplay whereby homophonous words are associated with a given series of letters, numbers or symbols, in order to associate a new meaning with that series.
If we make goroawase from “Nan ga saru”, nan represents 7, gasa is 3, and ru is 0. That is why 30th of the seventh month is called Umeboshi Day!
Kaido Iwai no Aka is shochu made by Hamada Shuzo. It has a soft mouthfeel, huge presence of umami, and a clean aftertaste. Kaido Shochu is a blend of sweet potato and rice Shochu. It is made using Koganesengan sweet potatoes from Kagoshima, and rice koji made with 100% Japanese rice, then is crafted skillfully and carefully using Black Koji.
Kaido iwainoaka features a refreshing yet crispy, and rich and mellow taste. It goes well not only with Japanese cuisine but also with Italian and Chinese cuisine. You can enjoy it while having a meal. All the ingredients in this shochu are from Japan, and the attractive red bottle image represents the red sun setting into the East China Sea.
Umeboshi is a great garnish for shochu, and it is actually one of the most popular drinks in izakaya (Japanese pub)! We recommend trying Kaido Iwai no Aka with umeboshi! It is very simple to make – just choose your favorite way to drink shohcu (Kaido iwainoaka is exceptional on the rocks, mixed with cool or hot water, as well as straight) and garnish with umeboshi!