I am still looking for the Umami Paste No 5. I went to the Boise Coop today and they claim that this Umeboshi Paste is the same. They do not carry the Umami Paste and suggested the local Asian market. But in the mean time, here is some information and recipes for the Umeboshi Paste.


Ryujin Yuuki Umeboshi Paste
Boise Coop. $6.93 6oz jar

The Boise Coop claims that this is the same as the Umami Paste No 5, which they do not carry. Here is a description of Umeboshi:

“Mitoku Umeboshi Paste is a deliciously tart, versatile seasoning from Mitoku’s natural Umeboshi (salt pickled plums). Premium 3-year umeboshi plum flesh is gently ground to make this unique, zesty puree. Use it to add lively tartness to salad dressings, dips, spreads, sauces, and cooked vegetables, especially cabbage and broccoli. It is the ideal seasoning for sushi rolls or tucked in the center of rice balls. Spread on corn-on-the-cob for a delicious and low fat alternative to butter. Superb!

Ingredients: Japanese natural ume (umeboshi puree), red shiso (perilla) leaves, and sea salt.

Umeboshi Paste is a puree made from the flesh of pitted umeboshi plums. Mitoku Umeboshi Paste has a balanced, centering energy that neutralizes extreme foods and conditions. Ume paste aids in digestion, strengthens the blood, and neutralizes acidity. Umeboshi Paste has a salty, tangy flavor, combining a sour and salty taste, with a wide range of culinary and medicinal uses.

Uses: Umeboshi paste is ideal in making sauces, dressings, spreads, rolled in sushi or add to soups, tofu and natto. Delicious on corn on the cob and broccoli! Umeboshi paste is a healthy substitute seasoning in place of salt. “

Source: http://www.simply-natural.biz/Mitoku-Ume-Paste.php


From: http://www.foodista.com/food/TF6ZG3HD/umeboshi-paste

A tangy and salty red-colored paste made from pickled umeboshi fruit, which are related to apricots but frequently referred to as “plums”. It is used as a condiment in Japanese cuisine. Promotes healthy appetite and digestion.

Flavors: Salty, tangy
Food Complements: Asian dishes
Wine Complements: Riesling, Pinot Gris
Beverage Complements: Sake
Substitutes: sea salt, miso, soy sauce

Umeboshi Paste is traditionally made from the wild, tart umeboshi plums grown deep in the Japanese Alps by small family growers. Umeboshi in hot water (sometimes with strong alcohol) is a typical winter drink in snowy parts of Japan. In Mexico, it is known as chamoy and is usually made with apricot or tamarind and a mix of salt and dry chili.


And from http://www.epicurious.com/ I found this recipe –

Shrimp and Daikon Salad with Ume-Shiso Dressing

Yield: Makes 6 servings
Active Time: 30 min
Total Time: 30 min
That distinctive quality of ume-shiso—the tart-and-salty combination of umeboshi (pickled plums) and green shiso, an exuberantly undefinable… more ›

For salad:
1 (10-ounce) piece daikon radish, peeled
3/4 pound medium shrimp, peeled
1 tablespoon vegetable oil

For dressing:
3 tablespoons mirin (Japanese sweet rice wine)
1 1/2 tablespoons rice vinegar (not seasoned)
2 1/4 teaspoons umeboshi plum vinegar
2 tablespoons umeboshi plum paste
1 1/2 teaspoons reduced-sodium soy sauce
3/4 teaspoon packed light brown sugar
4 1/2 tablespoons vegetable oil
3 tablespoons finely chopped green shiso leaves (about 9)

an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)
Prepare daikon and shrimp for Salad:

Using slicer, cut daikon lengthwise into very thin slices (see cooks’ note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes. While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.

Make dressing:
Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.

Assemble salad:
Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.

Cooks’ Notes: • •Daikon comes in many shapes and sizes; you may have to cut or quarter your piece to get slices about 5 by 1 inch. It can be soaked up to 3 hours.
• Shrimp can be cooked 30 minutes ahead and kept at room temperature.
• Dressing, without shiso leaves, can be made 3 hours ahead and kept at room temperature. Stir in shiso leaves (and shrimp) just before serving.

Read More: http://www.epicurious.com/recipes/food/views/Shrimp-and-Daikon-Salad-with-Ume-Shiso-Dressing-242291#ixzz143xLctKP


And from http://www.food.com

Umeboshi Vinaigrette

Prep Time: 5 mins
Total Time: 5 mins

¼ c Rice Vinegar or ¼ c White Vinegar
½ c Vegetable Oil
1 T Sugar, to taste
1 t Sesame Oil
1 -2 T Umeboshi Plum Paste
salt and pepper

Place all ingredients in blender and puree.


So there you have some more information. If I ever find the Umami Taste No 5, I will be sure to let everyone know. For now, Cheers!