If you’ve never tried cooking with umeboshi (Japanese pickled plums), this marinade is the perfect intro.
It’s tangy, salty, a little sweet, and packed with umami.
It’s one of those “you only need a little” kind of recipes, and it works beautifully on tofu, grilled veggies, salmon, or even cold noodle bowls.
It’s simple to make and adds serious flavor depth in just a few ingredients.
Why I Love This Recipe
The first time I tasted umeboshi, I was blown away. It was punchy, sharp, and deeply savory. When I started turning it into a marinade, it opened a whole new world for me.
- Just 5 ingredients and no cooking
- Adds incredible flavor to bland proteins
- Naturally vegan and gluten-free
- Stores well in the fridge for days
- Feels gourmet, but it’s actually super easy
Makes
About ½ cup of marinade (enough for 1 block of tofu or 1 lb of protein)
Time
5 minutes
What You’ll Need
- 2 whole umeboshi plums, pitted and mashed
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon freshly grated ginger
- 1 tablespoon toasted sesame oil
Pro Tips
- Use high-quality umeboshi—they’re the star of this recipe
- Mash the plums well so they blend evenly
- Toasted sesame oil adds a nutty finish—don’t skip it
- Marinate tofu for at least 30 minutes for best flavor
- Add a splash of maple syrup if you want a little sweetness
Tools You’ll Need
- Small mixing bowl
- Spoon or fork (for mashing)
- Microplane (for grating ginger)
- Measuring spoons
- Whisk
Substitutions and Variations
- Swap soy sauce for coconut aminos if avoiding soy
- Add ½ tsp maple syrup or honey for a sweeter version
- Use yuzu juice instead of rice vinegar for a citrusy twist
- Add a pinch of chili flakes for heat
Make Ahead Tips
Make the marinade and store it in the fridge for up to 1 week. Give it a stir before using.
Instructions
Step 1: Pit and Mash the Umeboshi
Add 2 whole umeboshi plums (pitted and mashed) to a small glass bowl. Use a spoon or fork to mash them until smooth, with some small bits remaining.
Step 2: Add Rice Vinegar and Soy Sauce
Pour in 1 tablespoon rice vinegar and 1 tablespoon soy sauce into the mashed umeboshi. Mix gently with a spoon to start combining.
Step 3: Add Grated Ginger
Add 1 teaspoon freshly grated ginger into the bowl. Stir well to combine with the existing mixture.
Step 4: Finish With Sesame Oil
Drizzle in 1 tablespoon toasted sesame oil and whisk everything together until fully combined and smooth.
Step 5: Ready to Use or Store
Give the mixture one last stir. The marinade should be glossy and slightly thick, with bits of umeboshi and ginger visible. Pour into a small jar or use immediately.
Leftovers and Storage
Store in an airtight jar in the fridge for up to 1 week. Stir or shake before using again.
Macros Information (Per 1 tablespoon)
- Calories: 35
- Fat: 3g
- Carbs: 2g
- Protein: 0.5g
- Sugar: 0.5g
Why This Recipe Works (Quick Science)
Umeboshi is naturally high in acid and salt, which helps break down proteins and boost flavor. The vinegar enhances the tang, while sesame oil helps coat the food evenly. Ginger adds a sharp, clean heat that cuts through the richness.
Common Mistakes
- Not removing the pit from umeboshi (watch your teeth!)
- Using too much sesame oil—it can overpower
- Forgetting to whisk well—the flavors need to fully blend
- Not letting the tofu or protein sit long enough to absorb flavor
What to Serve With
- Grilled tofu or tempeh
- Cold soba or ramen noodles
- Roasted eggplant or zucchini
- Steamed rice or rice bowls
- Baked salmon or seared tuna
FAQ
Can I use store-bought umeboshi paste?
Yes! Use about 2 teaspoons in place of the whole plums.
Is this marinade too salty?
Umeboshi is salty, but balanced by vinegar and oil. Use less soy sauce if needed.
Can I use it as a dipping sauce?
Absolutely! It’s great with dumplings or veggie rolls.
Is this good for meal prep?
Yes, it lasts up to a week and works on both cooked and raw dishes.
Conclusion
This plum (umeboshi) marinade might be simple, but it’s bursting with bold, balanced flavor. Once you try it, you’ll want to keep it in the fridge at all times. Try it out and leave a comment sharing how you used it or if you have any questions!