V.
梅干糊 (Umeboshi Paste)
梅干糊, more commonly known as Umeboshi paste, is made by removing
ume plum seeds and mashing the meat of the plum. Since it is in paste
form, MUSO's 梅干糊 is easier to use as a seasoning in cooking and
food preparations. Since the 功效 of 梅干糊 is similar to
Umeboshi, they can be used for similar cooking purposes.
VI. 紫蘇 (Pickled Beefsteak Leaves) 紫蘇, also known as perilla or beefsteak leaves, originates from
the southern part of China. 紫蘇 was originally used for medicine,
but later harvested to produce lamp oil. In the 17th century, 紫蘇
was finally harvested for use as a food. It comes in 2 different
types: red 紫蘇 and green 紫蘇. MUSO uses only red 紫蘇 for all
of their 紫蘇 products. Although it is called red 紫蘇, its original
color is a darker, purplish color. This pigment changes to the color
red when it comes in contact with acid or air; therefore, the acidity
of ume plums helps to turn it red. 紫蘇 leaves and seeds are also
used as medicine. 紫蘇 leaves and stems are dried and minced together
to make an aromatic stomach regulator used for gaining appetite
and sterilizing poisons. As a medicine for cold, it can be taken
together with cold medicine for stimulating perspiration. 紫蘇
seeds are effective for soothing coughs such as those associated
with asthma. MUSO has made red 紫蘇 edible by soaking it in ume
plum vinegar. It can be used for wrapping rice balls or minced to
sprinkle over salad and pasta. It can also be dried under the sun
and minced in small pieces to make a delicious 紫蘇 condiment |
