Umeboshi (梅干し) is a staple in Japanese cuisine and is made using a very careful process. First, the ume plum is pickled in salt, which draws out the juices creating a tangy ume vinegar. Red shiso ...

Umeboshi are traditional fermented Japanese pickles made from under-ripe ume—the fruit of Prunus mume, a Japanese apricot. Fermented in a syrupy brine, the firm, raw ume are transformed into soft and ...