August calls for Umeboshi Powder 酸梅粉
Chicago, we are in peak tomato and peach season where ripe tomatoes and peaches are nearly interchangeable in burrata salads, tarts, and even bacon sandwiches.
The Perfect Pairing for August
At Hunan Market, we stock a classic seasoning that is synonymous with summer in Taiwan, umeboshi powder 酸梅粉, or sour plum powder. Most commonly paired with ripe tomatoes and peaches, August is the perfect time to add it to your pantry.
Umeboshi traces its roots in China and is popular in both Japan and Taiwan. First cured in salt and finished in sugar, it packs a huge sweet, tart, and salty combination.
This almost immediately dissolves away to make way to the flavors of its paired dish, making it perfect for ripe fruits and even savory dishes like braised pork belly or seared duck breast.
Sprinkle a bit in a fruit salad will give it a tart kick, or just have some on the side for dipping.
Peachy Gin and Tonic with a Twist
Umeboshi powder is also a great addition to your cocktail bar. Pretty much anything chamoy pairs well with, umeboshi does as well. Here’s a peachy gin and tonic you can enjoy to close out the summer!
Ingredients
1 Quarter of a peach
1 Wedge Lime
2oz Gin
Tonic
Ice
Steps
Rim a glass with the lime wedge and then rub on the suanmei powder.
Muddle the peach in a cocktail mixer, squeeze the lime juice in, drop in ice and gin.
Shake for a good 30 seconds. If you like gin more watered down, shake longer!
Pour in class, add a splash of tonic, and serve!
