Umeboshi
 Umeboshi, dry pickled | |
| Course | Pickles |
|---|---|
| Main ingredients | Ume, salt |
 Umezuke, wet pickled | |
| Course | Pickles |
|---|---|
| Main ingredients | Ume, salt |
Umeboshi (Japanese: 梅干し, pronounced [ɯmeboɕi], lit. 'dried ume') are pickled (brined) ume fruits common in Japan. Umeboshi is often translated as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. Pickled ume which are not dried are called umezuke (梅漬け).
Umeboshi are a popular tsukemono ('pickled thing'; preserved or fermented) and are extremely sour and salty. Sweet umeboshi may be made with honey. Umeboshi are usually served as a side dish for rice or eaten on rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner.