Umeboshi

Umeboshi (Japanese: 梅干, "pickled ume") are a type of Japanese pickle. They are a traditional food which are popular in Japan. Their natural colour are brown, but umeboshi are often dyed red using an herb called akajiso (often supplemented with artificial red coloring in commercially available umeboshi). Umeboshi may be round, and vary from unwrinkled to very wrinkled. They taste very sour and salty. Umeboshi are made by drying ume fruits and then packing them in barrels with salt. A weight is placed on top and the fruits gradually exude all remaining juices, which accumulate at the bottom of the barrel.

Umeboshi are usually eaten with rice. As part of a bento (Japanese lunchbox), a single umeboshi is often placed in the centre of the rice, resulting in what looks like the flag of Japan. It is also a common ingredient in onigiri, rice balls wrapped in nori. Among the Japanese, umeboshi are believed to be good for health and may be eaten as a folk remedy for the cold. Because of their high salt content, they can be kept for a very long time without spoiling.

Umeboshi

See also