Umeboshi is a type of pickles. Plums are salted and dried under the sun.
Umeboshi is normally red and this colour comes from red perilla.
In recent years, commercially available umeboshi are seasoned and with reduced salt, and these are indicated as “seasoned umeboshi” on the label. (In old days, umeboshi contained around 20% of salt, and recent ones are mainly 5 ~ 8%.)
Umeboshi is said to have antibacterial and preservative properties, and has been used in lunch boxes and rice balls.
Ume-bishio (umeboshi paste made with sugar or mirin) can be stored in the refrigerator, and it is convenient to use in various ways such as dressing vegetable, seasoning tofu and mixing with soba or pasta, etc.