umeboshi
Sign in to saveUmeboshi (Japanese: 梅干し, pronounced , ) are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English 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).
Key facts
- Food.name
- Umezuke
- Food.image
- Umeboshi.jpg
- Food.image_size
- 300
- Food.caption
- Umezuke, wet pickled ume
- Food.course
- Pickles
- Food.main_ingredient
- Ume, salt
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Article
9 sectionsContents
- Physical characteristics
- Production
- Consumption
- Health
- Nutrition
- Similar foods
- See also
- References
- External links
Umeboshi (Japanese: 梅干し, pronounced , ) are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English 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 kind of Japanese tsukemono ('pickled thing'; preserved or fermented) and are extremely sour and salty. Sweet umeboshi made with honey also exist. They 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.