Herbed Plum Filling

Preparation info
    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About


  • 1 tablespoon umé niku (plum paste) OR 5–6 umé-boshi (pickled plums)
  • 4 leaves


If you were unable to purchase plum paste and could only find the pickled plums whole, remove the pits and mash the plum meat to make a paste. Lick your finger; the plum should be pleasantly astringent. If it’s too salty or sour for your taste, add a pinch of sugar if necessary (the commercially prepared paste eliminates the skins, resulting in a more mellow taste than that of the mashed whole