Self-Portrait with Umeboshi
Our resemblance strengthens each day.
Reddened by sun and shiso,
seasoned with salt,
we preside, finding
comfort in failure. Or does
the subjugation of one’s flavor for another’s
define defeat? The bitter, the sour, the sweet
attract and repel
like lovers separated by distances
too subtle to see.
Filling space becomes the end.
What do you learn when you look through the glass?
Knowing my fate, I say fallen. I say earth.
Ah, simplicity! When I was a child my mother would occasionally serve rice balls in which a single mouth-puckering umeboshi rested at the center. These have long been a favorite, but I admit that umeboshi might be an acquired taste. Commonly called “pickled plums,” ume aren’t really plums but are more closely related to apricots. I cherish them.
“Self-Portrait with Umeboshi” first appeared in the Silver Birch Press Self-Portrait Series (August 2014), was included in the subsequent print anthology, Self-Portrait Poetry Collection, and also appears in my chapbook, If Your Matter Could Reform.
Music: “Senbazuru” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
Very fine indeed.
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Thank you very much!
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This is really beautiful…the spoken word is next level intimate…I really enjoyed it
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I’m so pleased you found it so. Thank you.
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Great recording!
Is umeboshi something one might find at HEB on a specialty aisle? I eat rice almost daily …
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Be forewarned… umeboshi are an acquired taste. There is a very distinct possibility you will find the taste revolting. Now if you are looking for a truly delicious Japan-centric flavour experience, buy some natto – bean curd fermented with a type of bacteria found in the guts of deer. On its own it too is disgusting, but when flavoured with a little bit of soy sauce and yellow mustard, it is the food of the gods (and SUPER healthy).
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Umeboshi: salty, tart. Delightul.
Natto: according to none other than the esteemed Dr. Schnee, who reviles umeboshi and such wondrous delicacies, it offers the flavor of, uh, snot.
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Worse than snot… snot that sticks to everything with slimy, spider silk-like tendrils that seem to take forever to disengage. It is one of the things people hate about natto, the matter in which it seems to find a way to stick to everything within a 14″ radius. You don’t eat natto as much as you find a way to get natto from its package to the depths of your stomach. It is a chore to eat natto… but what a delicious chore it is when the natto is partially tamed with mustard and soy sauce.
I used to run to Lawson (Japan’s 7-11) every day for a Okame “Mini-3” pack of natto containers. Okame is the Goddess of Mirth, so you can easily identify her face from the little mask of her on the front of the pack.
If you can find an Okame Mini 3 at a store near you, buy it immediately! At least then you will know just much you love or hate it! 🙂
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The next time I go to the Japanese grocery (perhaps 20 minutes away), I’ll look for an Okame Mini 3. One never knows…
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They must have Okame natto. The little pack are really convenient, and Okame has the best version, the best ratio of beans to goo.
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I must admit that I’ve never before considered the ratio of beans to goo.
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It is kind of hard, due to the fact that beans are countable and goo is not unless measured into units. So the bean/goo ration must be predefined. How does one define natto goo? A “drop” is 0.05 milliliters, so I would say probably 10 drops worth of goo would be the right amount for the average person. But Okame is really gooey, so I would say they probably include at least a couple of cubic centimeters it is so thick. Okame is the best. If you like it, those Mini 3s will be gone in a single sitting for sure since they are “snack” size.
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What kind of mustard do you use?
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Just the little mustard pack that comes with the natto. It is just “plain” yellow mustard. One could get fancy with natto, but I eat it right out of the pack. Natto also has a particular smell. It doesn’t stink, but it certainly smells like fermented something. Many of the Japanese people who don’t like natto think it has a stink to it… but then again, they seem to uniformly be umeboshi lovers, so maybe it is just as question of taste on some kind of genetic level. I don’t think I have ever met anyone who likes both umeboshi and natto.
If you like umeboshi then you may love umeshu, ultra-sweet plum liqueur (though it is usually referred to as “wine”). Umeshu is waayyy too sweet for my taste, but umeboshi lovers seem to really like the extremes of the taste of umeboshi to umeshu.
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Takuan certainly smells, and I love it. I’d probably not like umeshu, as I go for dryer beverages. But who knows?
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I’ll never know what I don’t try … taste is a funny trickster … will give umeboshi a dance. Though not exactly a plum, the association with plums ups its appeal. Bean curd? I’ll leave that (for now) for the gods. But thanks for the awareness.
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Umeboshi and natto are like Fujiyama in the sense that a sage once said, ” A wise man climbs Mt. Fuji once… a fool climbs it twice”. I am a proud fool for natto!
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You might find it at HEB. I usually purchased it from a Japanese grocery store, Asahi, on Burnet. Whole Foods carries it, too.
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Whole Foods – thanks!
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UPDATE: A bit of an adventure … Whole Foods directed me to H Mart, a new big Asian market. What a trip! Aisles and aisles of product labeled in foreign languages. A good cultural wake-up experience, true, but frustrating. LOTS of guys stocking shelves, none of them English speakers. Thus of no help. I did come upon shelves containing some fascinating pickled things (whole eggplant … each sized somewhere between marble and golf ball and quite white) but nothing indicating plum or ume or boshi. I came home and ordered via Amazon … before March 6 organic umeboshi will arrive on my doorstep.
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That’s goofy. Whole Foods has sold umeboshi for years. It’s usually near the seaweed and jars of pickled sushi ginger. I, too, been overwhelmed in large Asian markets. Finding things can be nearly impossible.
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Guessing you shopped at the monster Whole Foods on Lamar? They carry stuff not in the smaller stores (like the ones near me). Putting your Whole Foods aisle info into my iPhone Notes so next time I’m in that part of Austin I can check it out. Thanks! (Should I like these things as much as you do, I might choose to face traffic for more!)
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No, I shopped at the small WF on William Cannon. The monster Whole Foods wasn’t conveniently located for me. The Asahi grocery store is easy to get to. It’s at the intersection of Koenig and Burnet, in the strip center just north of Koenig.
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Ah! Koenig & Burnet is doable … Thanks!
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They also have one of my other loves. Pickled shoga (ginger, but tart rather than sweet, as in sushi ginger). I believe Asahi keeps both in their refrigerated cases.
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OK, both on my list. Maybe as soon as tomorrow …
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I eat the shoga with stir fries, fried noodle, fried rice, things like that. Stephanie has taken a liking to it, too. 🙂
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Success at Asahi Market – delighted with flavor of both umeboshi & shoga – cut 4 “plums” into today’s rice (sauteed together in olive oil) – YUMMMMM! (I’ll be revisiting Asahi!)
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I finished off a package of umeboshi a couple of days ago – one lonely plum, eaten with a few forkfuls of rice. An excellent pre-work snack!
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Stephanie recently ate one of these rice balls with gusto. She loved the umeboshi!
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And with that poor, sweet Stephanie has damned herself to the lowest depths of Hades for loving that most foul of fruits, the umeboshi, aka the Devil’s (expletives).
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She is in good company!
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