*Umeboshi* are a staple of Japanese food. You can find *umeboshi* at Asian grocery stores and health food stores, but they’re rewarding to make at home.

Guide to Umeboshi: How to Pickle Japanese Salted Plums

*Umeboshi* are salted plums and a type of *tsukemono *(pickle). *Umeboshi* is typically translated to “pickled plum,” but the literal translation is "dried ume." Ume is the Japanese term for *Prunus mume*, a type of apricot that originated in China. They are now grown in the town of Minabe in Japan’s Wakayama Prefecture and in California. 

Raw ume fruit is acidic and bitter, due to high levels of malic and citric acid. To make ume more palatable and to extend its shelf life, *umeboshi* makers coat the fruit sea salt (a natural preservative), soak it in its own juices, and then sun-dry it to achieve its characteristic wrinkly texture. Ume is yellow when ripe; pickled ume turns pink with the addition of red shiso leaves (also known as red perilla) during the pickling process.

*Umeboshi* salted plums have been an important part of Japanese cuisine for centuries. According to legend, *umeboshi* were part of samurai rations. Today, home cooks will often add *umeboshi* to a bento box, or to rice porridge for someone who is feeling ill.
Umeboshi have a salty, sour taste that is one of the most distinctive Japanese flavors. You can use umeboshi in a variety of dishes:

1. __*Onigiri* (rice balls__): Umeboshi, either whole or mashed with [bonito flakes](https://www.masterclass.com/articles/bonito-flakes-explained), are one of the most common [onigiri](https://www.masterclass.com/articles/onigiri-guide) fillings.
2. __*Hinomaru* bento (Japanese flag bento)__: A rectangle of white rice with an *umeboshi* plum in the center resembles the Japanese flag.
3. __Tempura__: To make crispy deep-fried *umeboshi*, soak the fruit in water to reduce the salt content, then coat it in [tempura](https://www.masterclass.com/articles/tempura-batter-recipe) batter, and fry until golden.
4. __Drinks__: In Japan, it's customary to drop an *umeboshi* plum into a cup of green tea to start the morning—or into a glass of *shochu* to prevent a hangover. 
5. __Salad dressing__: Leftover *umeboshi* pickling liquid, called *umezu* (ume vinegar), makes a great base for salad dressing. Use it as you would any other vinegar.
6. __Marinades__: *Umeboshi* paste makes a great marinade, adding a fruity acidity to meats and vegan proteins such as tempeh.
*Umeboshi* are a staple of Japanese food. You can find *umeboshi* at Asian grocery stores and health food stores, but they’re rewarding to make at home.

Umeboshi are salted plums and a type of tsukemono *(pickle). *Umeboshi is typically translated to “pickled plum,” but the literal translation is &quot;dried ume.&quot; Ume is the Japanese term for Prunus mume, a type of apricot that originated in China. They are now grown in the town of Minabe in Japan’s Wakayama Prefecture and in California. Raw ume fruit is acidic and bitter, due to high levels of malic and citric acid. To make ume more palatable and to extend its shelf life, umeboshi makers coat the fruit sea salt (a natural preservative), soak it in its own juices, and then sun-dry it to achieve its characteristic wrinkly texture. Ume is yellow when ripe; pickled ume turns pink with the addition of red shiso leaves (also known as red perilla) during the pickling process.

What Are Umeboshi? 

Umeboshi salted plums have been an important part of Japanese cuisine for centuries. According to legend, umeboshi were part of samurai rations. Today, home cooks will often add umeboshi to a bento box, or to rice porridge for someone who is feeling ill.

A Brief History of Umeboshi

Umeboshi have a salty, sour taste that is one of the most distinctive Japanese flavors. You can use umeboshi in a variety of dishes:<ol class="mc-m-4"><li class="mc-my-4"> 1. Onigiri (rice balls): Umeboshi, either whole or mashed with <a href='https://www.masterclass.com/articles/bonito-flakes-explained' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/bonito-flakes-explained","linkCopy":"bonito flakes","category":null}'>bonito flakes</a>, are one of the most common <a href='https://www.masterclass.com/articles/onigiri-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/onigiri-guide","linkCopy":"onigiri","category":null}'>onigiri</a> fillings. </li><li class="mc-my-4"> 2. Hinomaru bento (Japanese flag bento): A rectangle of white rice with an umeboshi plum in the center resembles the Japanese flag. </li><li class="mc-my-4"> 3. Tempura: To make crispy deep-fried umeboshi, soak the fruit in water to reduce the salt content, then coat it in <a href='https://www.masterclass.com/articles/tempura-batter-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tempura-batter-recipe","linkCopy":"tempura","category":null}'>tempura</a> batter, and fry until golden. </li><li class="mc-my-4"> 4. Drinks: In Japan, it&#39;s customary to drop an umeboshi plum into a cup of green tea to start the morning—or into a glass of shochu to prevent a hangover. </li><li class="mc-my-4"> 5. Salad dressing: Leftover umeboshi pickling liquid, called umezu (ume vinegar), makes a great base for salad dressing. Use it as you would any other vinegar. </li><li class="mc-my-4"> 6. Marinades: Umeboshi paste makes a great marinade, adding a fruity acidity to meats and vegan proteins such as tempeh. </li></ol>

6 Ways to Use Umeboshi

Japanese Umeboshi Salted Plum Recipe

Umeboshi are a staple of Japanese food. You can find umeboshi at Asian grocery stores and health food stores, but they’re rewarding to make at home.

Umeboshi are a staple of Japanese food. You can find umeboshi at Asian grocery stores and health food stores, but they’re rewarding to make at home.
