Umeboshi Beets Rice

I don’t know if any of you have ever seen such a deep red rice.  Beets and umeboshi (Japanese salted plum) are the ingredients that make the color.  I think this is a perfect rice for Valentine’s day today. It looks pretty and colorful!  Happy Valentine’s Day!


  • 2 cups rice
  • 3-4 umeboshi, pitted and minced
  • 1 beet, peeled and cut into chunks
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • pinch of salt
  • roasted sesame seeds
  • scallions, chopped


  1. Rinse rice and drain in a colander while preparing other ingredients.
  2. In a blender add peeled beet and add just enough water to get it blending.  Measure the juice, and add enough water to make 2 1/3 cup liquid.
  3. In a medium heavy bottom pan (2-3 quarts pan), add drained rice, umeboshi, soy sauce, sesame oil, and pinch of salt, and pour beets juice over.
  4. Bring the liquid to a boil, cover the pot, and reduce to a gentle simmer over low heat.  When the rice is done, remove from heat.
  5. Fluff the rice with a spoon, and serve with toasted sesame seeds and chopped scallions if you would like.


I am originally from Japan and have been living in the US for about 20 years. Over the past 20 years I have traveled to many different parts of the world, seen different cultures, and tasted all kinds of interesting food. In between I studied anthropology, art and interior design. I currently live outside Boston and I teach cooking in continuing education programs and at home. I also take on freelance interior design projects. I hope you enjoy the blog! Yoko

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